Desserts, Vegetarian
Biscoff Cupcakes
Recipe by The Healthy Beard
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Cooking method:
Ninja Foodi 8-in-1 Flip Mini Oven SP101
- Prep Time: 25 mins
- Total time: 45 mins
- Skill Easy
- Serves 10 people
Biscoff Cupcakes
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.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy, Eggs, Milk
Ingredients
- 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
Cooking mode
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Method
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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.
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Step 2
Add the eggs and vanilla extract and mix together, do not over mix.
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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).
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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.
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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).
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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.
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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.
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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.
