Biscoff Cupcakes –

Ingredients

• 120g white sugar
• 120g butter
• 120g self-raising flour
• 2 eggs
• 2 tbsp vanilla extract
• 250g unsalted butter (room temperature)
• 500g icing sugar
• 2 tbsp milk
• 75g smooth Biscoff spread
• Biscoff spread
• 5-6 lotus biscuits
• 4.2oz white sugar
• 4.2oz butter
• 4.2oz self-raising flour
• 8.75oz unsalted butter (room temperature)
• 17.5oz icing sugar
• 2.63oz smooth Biscoff spread
• 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 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.