“Biscoff” Cupcakes

Here’s another quick and easy recipe made by the all-in-one method! Cupcakes always go down well and may be made in all sorts of flavours, but this particular recipe makes use of Biscoff biscuit spread. This simple recipe will make about 18 – 20 cakes, but the quantities may easily be adjusted if necessary.

You will need:

For the cakes:

the weight of 3 eggs in their shells of softened butter, caster sugar, self-raising flour

an extra 25g of self raising flour

1 teaspoon of baking powder

3 tablespoons of Biscoff biscuit spread

1 tablespoon of milk

For the icing and decoration:

500g of icing sugar

225g of softened butter

2 tablespoons of Biscoff biscuit spread

2 tablespoons of warm water

a packet of Lotus or malted milk biscuits to decorate

Method:

The cakes:

preheat the oven to 180°C
line a cupcake baking tin with baking cases
put all of the cake ingredients, including the eggs, into a large bowl or food mixer and beat everything together until the mixture is smooth and creamy
divide the cake mixture between the cupcake cases. If you only have one cupcake tin you will need to bake the mixture in batches

bake the cupcakes until they are well risen, golden in colour and will spring back when pressed down with a finger – approximately 15 – 20 minutes
leave the cakes on a wire rack to cool whilst you prepare the icing

The icing:

place the icing sugar, butter, biscuit spread and warm water into a bowl or food mixer and beat them together until the icing is smooth and creamy
if you have an icing bag, pipe swirls of the icing onto the top of each cake
if you don’t possess an icing bag, just put generous dollops of icing onto the top of each cake
either way, finish off each cake by decorating them with a half or whole biscuit, depending on how generous you feel!
the biscuits tend to soften after prolonged contact with the icing, which does not matter of course, but if this troubles you leave the biscuit decoration until just before serving the cakes