If you’ve never tried Biscoff biscuits before, you’re seriously missing out. A sweet, crunchy biscuit, with a caramelised taste, they’re perfect for dunking in your tea or coffee. Mmm.
However, recently I discovered an even better way to enjoy them, thanks to a recipe from Three Brits.
As someone with a really strong sweet tooth, the sound of Biscoff Cupcakes sounded incredible! And, it certainly didn’t fail to disappoint.
So, I thought that it would be a good idea to share their recipe with you, as I know you’ll love it.
This recipe makes 12 cupcakes, but if you want to make more/less just adapt the quantities to fit. It’s also super easy, so don’t worry if you’re not a pro in the kitchen!
12 cupcake cases
110g butter (softened)
110g caster sugar
110g self-raising flour
A drop of vanilla extract
1 tsp baking powder
250g icing sugar
80g smooth Biscoff spread
Optional: 4/5 Biscoff biscuits to crumble and sprinkle over the icing (to make it look super pretty!)
- Pre-heat the oven to 180C.
- Cream butter and sugar together in a mixing bowl until light and fluffy.
- Add the eggs and mix.
- Sieve the flour and baking powder into the mixture and stir.
- Spoon the mixture equally into the cupcake cases. TIP: Fill each case halfway then go back and add more, to make sure all of your cupcakes are the same size!
- Place in the oven for 12 minutes. TIP: Place a cocktail stick/the end of a knife gently into one of the cupcakes to check it’s fully cooked. If you can see some moisture when doing this, they aren’t ready yet. So, pop them back in and try again in a few minutes.
- While you wait for your cupcakes to cool, mix together all of your ingredients for the icing, making sure that you have a smooth texture that retains some stiffness but will be able to squeeze through a piping bag!
- Pour the icing into a piping bag and pipe onto your cool cupcakes.
- Pop your biscuits into a food mixer, until they’re completely crumbled. Or, use a rolling pin to get the same effect. Then, sprinkle on top of your icing.
Your final product should hopefully look a lot like this:
If you loved those, then you’ll also love these other recipes that I’ve found: a large Biscoff cake, and Fudgy Biscoff Brownies. Over the next few weeks I’ll hopefully be giving these a try for myself, so I’ll keep you updated. But, I’m sure they’re just as yummy!
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