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- 150g Silver Spoon British Caster Sugar
- 235g unsalted butter, softened
- 3 large free-range eggs
- 150g self-raising flour
- ½tsp baking powder
- ½tsp Nielsen-Massey Vanilla Extract
- 175g Silver Spoon British Icing Sugar
- 1tbsp whole milk
- 100g Lotus Biscoff Spread (smooth)
- 12 Lotus Biscoff biscuits
- YOU WILL ALSO NEED
- 12 paper cupcake cases
- Piping bag fitted with a star nozzle
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cases.
Beat together the caster sugar and 150g of the butter until light and fluffy. Gradually beat in the eggs, flour, baking powder and vanilla extract until fully combined. Spoon the mixture into the cupcake cases, filling each ⅔ full.
Bake for 20-25 mins until the cupcakes are golden and spring back when lightly pressed. Allow to cool fully.
Meanwhile, make the buttercream by beating together the remaining butter, the icing sugar, milk and Biscoff spread. The longer you beat the buttercream, the lighter and fluffier it becomes.
Use an apple corer or sharp knife to create a small, round hole in the top of each cupcake, cutting down as far as the centre. Reserve the bits of cake you remove.
Fill the piping bag with the Biscoff buttercream. Pipe a small amount into the centre of each cake, then use the reserved cake pieces to top the buttercream like a lid.
Top each cupcake with piped swirls of buttercream. Decorate each one with a Biscoff biscuit, gently pressing into the buttercream to keep it in place.