Biscoff cupcakes in gold wrappers on cake stands, each topped with a Biscoff biscuit

Cakes & Cupcakes

Biscoff Cupcakes

Caramel cupcakes frosted with a delicious Lotus Biscoff icing, with a Biscoff centre too.

Jump to recipe
Biscoff cupcakes on two tiers of cake stands A Biscoff cupcake cut open to show the Biscoff spread filling

Do you love Biscoff as much as I do?

I love a versatile recipe, and here my salted caramel cupcakes get reimagined into a Biscoff version, made with Biscoff spread in the filling and in the frosting. Same base – different dressing! The sponge has a wonderful caramel flavour, and a delicious Biscoff icing crowns these beauties.

The recipe

Biscoff Cupcakes

adventureswithsugar.com/biscoff-cupcakes/

Method

Method: Biscoff cupcakes

  1. Preheat the oven and line the tin: Preheat the oven to 180˚ Celsius. Grease and line a 12-cup muffin tin, with cupcake liners.
  2. Combine the dry ingredients: Place the butter, oil, muscovado sugar, golden syrup, self-raising flour, malted milk powder and bicarbonate of soda in a bowl.
  3. Whisk the wet ingredients: In a separate jug, add in the eggs, milk and vanilla essence. Whisk by hand for about 30 seconds.
  4. Add half the wet ingredients: Pour half of the wet ingredients into the dry ingredients and mix for about 45 seconds.
  5. Add the rest of the wet ingredients: 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. Fill the liners and bake: 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. Let cool: Remove from the tin and let cool completely before decorating.

Method: Biscoff filling

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

Method: Biscoff frosting

  1. Cream the butter: Cream the butter until pale and fluffy. This may take a few minutes.
  2. Add the cream cheese: Add in the cream cheese and continue to mix until smooth and fluffy.
  3. Add the icing sugar and Biscoff spread: 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 the rest of the cream: Add in the remaining whipping cream and continue to whip until smooth and silky.
  5. Fill the cupcakes: To decorate the cupcakes, core the centre of the cooled cupcakes out and fill it with the Biscoff filling made earlier.
  6. Pipe the frosting: Then pipe on the Biscoff frosting.
  7. Sprinkle with crumbs: Crush two Biscoff biscuits into fine crumbs and sprinkle over the top of the cupcakes, to carry through the Biscoff taste.
  8. Top with a biscuit: Then place a Biscoff biscuit on each cupcake to garnish.
A single Biscoff cupcake on a white cake stand Close-up of Biscoff frosting and a Lotus biscuit on a cupcake

Recipe by adventureswithsugar.com

Comments

No comments yet.

Leave a comment

Comments are read before they appear, and links aren’t allowed.