A biscuity treat!
Last weekend I ventured back home, and what better time to get a bit creative in the kitchen. From following many bakers on Instagram I have noticed that bakes using Biscoff biscuits have taken the internet by storm.
The taste of these gives me a nostalgic feeling of family trips away or meals out where these would be served with a coffee or tea.
Be sure to follow my new instagram account 'shortnsweetbakes' to keep up with my latest baking antics!
Biscoff cupcakes
Prep time: 20 minutes
Cooking time: 12-15 minutes
Serves: 12 cupcakes
Ingredients:
For the cakes:
- 150g softened butter or margarine
- 150g light brown sugar
- 150g self raising flour
- 3 free range eggs
- 100g Biscoff spread
For the icing:
- 100g softened butter
- 200g icing sugar
- 50g Biscoff spread
- 12 biscuits to decorate
Method:
Place the softened butter into a bowl with the sugar and mix thoroughly until combined, and of a creamy consistency.
Next add the eggs, one at a time, mixing well between each addition to prevent the batter curdling. Once all the ingredients are combined add the Biscoff spread and mix.
Finally, sift the flour into the bowl and gently fold in with a metal spoon, until the batter is smooth.
Using an ice cream scoop fill the cupcake cases until they are 2/3 of the way full. Place on the middle shelf of the pre-heated oven for 12-15 minutes or until golden brown and springy to the touch.
Meanwhile, to make the buttercream place the softened butter, and icing sugar into a bowl and thoroughly mix until of a creamy consistency. Then add the Biscoff spread, and a dash of milk if needed to create a pipeable buttercream.
One the cakes are done, place on a wire cooling rack to cool completely.
Once cooled, use an apple corer or a knife to core the middle of the cakes. Then pipe a small amount of the Biscoff spread into the middle of the cakes and place the 'lid' back on top.
Using a plain wide tip nozzle, a piping bag with the end snipped off, or two spoons place a circular 'blob' of icing on top of the cakes. Or if you're lucky enough to have found the smooth Biscoff spread you could even pipe a pretty rose design with a Wilton 2D nozzel. Once you are happy with your piping place a biscuit on top to finish.
And there you have it, my super easy, but so delicious Biscoff cupcakes! Happy baking :)
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