Karloff Biscoff Cupcake Recipes
SIMPLY THE BEST BISCOFF CUPCAKES!
Steps:
- Preheat your oven to 180C (350F) and line a muffin tin with 12 large cupcake cases (or if using small cases up to 20).
- Crush 10 Biscoff cookies using a mini chopper, pestle and mortar or place in a ziplock bag and pound with a rolling pin.
- Combine the dry ingredients - self raising flour, sugar, cookie crumbs and spices in a mixing bowl.
- Add the softened butter (or better yet, Stork), eggs, milk and vanilla. Beat together until you have a smooth batter, scraping the bowl halfway through.
- Divide the batter between 12 large cupcake cases filling ⅔ of the way. Bake for 18-20 minutes until the cupcakes are risen and golden.
- Leave the cupcakes to cool on a wire rack. Try not to eat them all before frosting (I swear only half make it to that stage).
- Add softened unsalted butter, icing sugar, spices, Biscoff spread, vanilla and cream to a mixing bowl.
- Beat on low speed until ingredients combine and then increase the speed until the Biscoff buttercream is smooth and holds peaks.
- Transfer to a piping bag fitted with a large star tip and pipe a generous swirl over the cupcakes or use an offset spatula to spread some frosting on top.
- Drizzle with softened Biscoff spread and decorate with Biscoff biscuits or more crumbs. Share responsibly!
Nutrition Facts : Calories 414 kcal, Carbohydrate 55 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 89 mg, Sodium 151 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving
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