Biscoff Cupcakes

These cupcakes are not only frosted with a delicious Biscoff icing, but also have a Biscoff centre too!

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FOR THE BISCOFF CUPCAKES

• 2 tablespoons vegetable oil
• 105g salted butter
• 100g muscovado sugar
• 30g golden syrup
• 125g self-raising flour
• 25g malted milk powder (horlicks)
• 1/4 teaspoon bicarbonate of soda
• 1 teaspoon vanilla essence
• 3 large eggs
• 30ml milk

METHOD

1. Preheat the oven to 180 degrees Celcius. Grease and line a 12 cup muffin tin, with cupcake liners.
2. Place the butter, oil, muscovado sugar, golden syrup, self-raising flour, malted milk powder and bicarbonate of soda in a bowl.
3. In a separate jug, add in the eggs, milk and vanilla essence. Whisk by hand for about 30 seconds.
4. Pour half of the wet ingredients into the dry ingredients and mix for about 45 seconds.
5. Then add in the remaining wet ingredients and mix on medium speed until the batter comes together and becomes voluminous, about 1 and a half minutes more. Do not worry if the batter looks slightly curdled.
6. Divide equally into the cupcake liners, making sure to fill them no more than 2/3 full. Bake for 15 to 18 minutes, or until a skewer inserted comes out clean.
7. Remove from the tin and let cool completely before decorating.

FOR THE BISCOFF FILLING

• 150g Biscoff Spread
• 200ml whipping cream, split 50ml and 150ml

METHOD

1. Bring 50ml of cream to room temperature, by warming it for a few seconds in the microwave.
2. Add this to the Biscoff spread and mix to loosen the spread.
3. Whip the remaining cream to soft peaks, then spoon in the Biscoff spread and continue to whip, until stiff peaks form.
4. Be careful not to overwhip of the mix will split.

FOR THE BISCOFF FROSTING

• 130g salted butter
• 100g cream cheese
• 80g icing sugar
• 350g Biscoff spread
• 30ml whipping cream
• Biscoff biscuits, to decorate

METHOD

1. Cream the butter until pale and fluffy. This may take a few minutes.
2. Add in the cream cheese and continue to mix until smooth and fluffy.
3. Add in the icing sugar and Biscoff spread and beat until smooth, you may need to use a bit of the whipping cream to loosen the mixture if it is too stiff.
4. Add in the remaining whipping cream and continue to whip until smooth and silky.
5. To decorate the cupcakes. Core the center of the cooled cupcakes out and fill it with the Biscoff filling made earlier.
6. Then pipe on the Biscoff frosting.
7. Crush two Biscoff biscuits into fine crumbs and sprinkle over the top of the cupcakes, to carry through the Biscoff taste.
8. Then place a Biscoff buscuit on each cupcake to garnish.

Recipe by adventureswithsugar.com