Sunday, 12 March 2017


I can't believe how long it's been since I last made cupcakes and done a recipe post, the last one was way back in November!! I think that has probably been the longest time ever that I've not made cupcakes or some form of cake. Have a look to see my previous Nutella cupcakes here. They were soooo good but I think these Biscoff Cupcakes have topped them and maybe every other cupcake I have made! now that's a statement! They are caramel flavour, really sweet but not sickly, not for me anyway. These went down a treat with my family and friends. 

Keep on reading to find out how to make these yourself.... 


200g Unsalted Butter at room temp. 
200g Golden Caster Sugar
100g Self Raising Flour
150g Plain Flour
3 large eggs
100g Biscoff Spread (I used crunchy)
Splash of milk


300g Icing Sugar
50g Biscoff Spread
80g Unsalted Butter
Splash of milk

1. Pre heat your oven to 150c (fan oven) and line a muffin tin with cupcake cases

2. Cream together the butter, caster sugar and biscoff spread in your mixer

3. Add in your eggs and flour (sifted) and mix. My mixture was a bit too thick so i added a couple splashes of milk

4. Place in the oven for around 15 - 20 mins

5. Once cooked leave to cool and make your buttercream icing

6. cream your butter, biscoff spread and icing sugar together until light and fluffy, i left mine for 5- 10 mins in my mixer.

7. Once cupcakes are completely cooled pipe icing on to them and top it off with a Lotus Biscoff Biscuit


What do you think of these cupcakes? Let me know in the comments below x 

Love Gill x

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