Amazing and Delicious Biscoff Cupcakes with a Brown Sugar Sponge, Biscoff Buttercream, Biscoff Biscuits and more!
Light Brown Sugar
Self Raising Flour
Preheat your oven to 180C/160 Fan/350F and get 12 cupcake cases ready!
Beat the butter with the light brown sugar until fluffy
Add in the Eggs and Flour and beat again till combined!
Using an ice-cream scoop (to make it the same amount per cupcake) dollop into the cupcake cases
Bake in the oven for 17-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – Leave to cool.
Beat the butter with an electric mixer for a couple of minutes to loosen it.
Add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
Add the biscoff to the buttercream and continue mixing. If needed, add in the boiling water. Keep on beating for 5 minutes until whipped!
Pipe the buttercream onto the cupcakes – I used a 2D closed star piping tip!
Add on a biscoff biscuit, and some biscuit crumbs.
I have used this Vanilla Cupcake recipe for a few of my cupcakes on here, and the same rules still apply of being careful not to over bake the cakes or you might lose the light texture!
I recommend using these baking cups
for the recipe!
I use this piping tip
because it makes a beautiful swirl.
I use this cookie scoop
to portion my cupcakes!
These cupcakes will last for 3 days once made!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie