Who doesn’t love cupcakes? Who doesn’t love Biscoff? Now you can have a combination of both. These cupcakes are loaded with Biscoff spread in the centre , and each cupcake is topped with a deliciously creamy Biscoff flavour buttercream.
This dish contains the following allergens: Milk/Dairy, Eggs, milk
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120g
white sugar
120g
butter
120g
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
250g
unsalted butter (room temperature)
500g
icing sugar
2 tbsp
milk
75g
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
4.2oz
white sugar
4.2oz
butter
4.2oz
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
8.75oz
unsalted butter (room temperature)
17.5oz
icing sugar
2 tbsp
milk
2.63oz
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
Utensils
Step 1
In a large mixing bowl, add the white sugar with the cake butter and whisk to cream both of the ingredients together. Then sift the flour over the creamed sugar and butter and mix together.
Step 2
Add the eggs and vanilla extract and mix together, do not over mix.
Step 3
Pre-heat your Ninja Mini Flip Oven at 170 C degrees, (if you are using a conventional oven, pre-heat your oven at the very beginning).
Step 4
Place 10 disposable muffin cases in a muffin tray, pour the batter in each one of the muffin cases – place in the oven and bake for approximately 15-20 minutes. Once they have baked remove from the oven and allow the sponge cakes to cool.
Step 5
Prepare the butter cream by placing the butter in a mixing bowl and whisk using and electric mixer, whisk for approximately 5 minutes (you will notice the butter becoming lighter in colour).
Step 6
Add half of the sugar and whisk until fully combined, then add the remaining sugar along with milk and Biscoff spread and whisk again until you achieve a creamy buttercream.
Step 7
Make a hole in each of the sponges (I used an apple corer), add a generous amount of Biscoff spread in each of the cupcakes.
Step 8
Pour the buttercream into a pipping back with a nozzle of choice, pipe each of the cupcakes and decorate each cupcake with half of a Lotus biscuit and biscuit pieces.
In a large mixing bowl, add the white sugar with the cake butter and whisk to cream both of the ingredients together. Then sift the flour over the creamed sugar and butter and mix together.
120g
white sugar
120g
butter
120g
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
250g
unsalted butter (room temperature)
500g
icing sugar
2 tbsp
milk
75g
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
4.2oz
white sugar
4.2oz
butter
4.2oz
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
8.75oz
unsalted butter (room temperature)
17.5oz
icing sugar
2 tbsp
milk
2.63oz
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
Step 2 of 8
Add the eggs and vanilla extract and mix together, do not over mix.
120g
white sugar
120g
butter
120g
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
250g
unsalted butter (room temperature)
500g
icing sugar
2 tbsp
milk
75g
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
4.2oz
white sugar
4.2oz
butter
4.2oz
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
8.75oz
unsalted butter (room temperature)
17.5oz
icing sugar
2 tbsp
milk
2.63oz
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
Step 3 of 8
Pre-heat your Ninja Mini Flip Oven at 170 C degrees, (if you are using a conventional oven, pre-heat your oven at the very beginning).
120g
white sugar
120g
butter
120g
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
250g
unsalted butter (room temperature)
500g
icing sugar
2 tbsp
milk
75g
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
4.2oz
white sugar
4.2oz
butter
4.2oz
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
8.75oz
unsalted butter (room temperature)
17.5oz
icing sugar
2 tbsp
milk
2.63oz
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
Step 4 of 8
Place 10 disposable muffin cases in a muffin tray, pour the batter in each one of the muffin cases – place in the oven and bake for approximately 15-20 minutes. Once they have baked remove from the oven and allow the sponge cakes to cool.
120g
white sugar
120g
butter
120g
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
250g
unsalted butter (room temperature)
500g
icing sugar
2 tbsp
milk
75g
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
4.2oz
white sugar
4.2oz
butter
4.2oz
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
8.75oz
unsalted butter (room temperature)
17.5oz
icing sugar
2 tbsp
milk
2.63oz
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
Step 5 of 8
Prepare the butter cream by placing the butter in a mixing bowl and whisk using and electric mixer, whisk for approximately 5 minutes (you will notice the butter becoming lighter in colour).
120g
white sugar
120g
butter
120g
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
250g
unsalted butter (room temperature)
500g
icing sugar
2 tbsp
milk
75g
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
4.2oz
white sugar
4.2oz
butter
4.2oz
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
8.75oz
unsalted butter (room temperature)
17.5oz
icing sugar
2 tbsp
milk
2.63oz
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
Step 6 of 8
Add half of the sugar and whisk until fully combined, then add the remaining sugar along with milk and Biscoff spread and whisk again until you achieve a creamy buttercream.
120g
white sugar
120g
butter
120g
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
250g
unsalted butter (room temperature)
500g
icing sugar
2 tbsp
milk
75g
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
4.2oz
white sugar
4.2oz
butter
4.2oz
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
8.75oz
unsalted butter (room temperature)
17.5oz
icing sugar
2 tbsp
milk
2.63oz
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
Step 7 of 8
Make a hole in each of the sponges (I used an apple corer), add a generous amount of Biscoff spread in each of the cupcakes.
120g
white sugar
120g
butter
120g
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
250g
unsalted butter (room temperature)
500g
icing sugar
2 tbsp
milk
75g
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
4.2oz
white sugar
4.2oz
butter
4.2oz
self-raising flour
2
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
8.75oz
unsalted butter (room temperature)
17.5oz
icing sugar
2 tbsp
milk
2.63oz
smooth Biscoff spread
Extra
Biscoff spread
5-6
lotus biscuits
Step 8 of 8
Pour the buttercream into a pipping back with a nozzle of choice, pipe each of the cupcakes and decorate each cupcake with half of a Lotus biscuit and biscuit pieces.
