I'm back with a new recipe for you guys and this time it's one of my favourites to bake and more importantly, eat. I've yet to come across someone who doesn't like Biscoff spread! Lotus Biscoff is a caramalised biscuit that you often get in hairdressers, traditionally enjoyed with a cup of tea or coffee. However a few years ago the Belgian company made it into a spread and that was a total game changer!
Ingredients
Recipe makes 12.
170g Self raising flour
170g Unsalted butter
170g Caster sugar
3 Eggs
1 tsp Vanilla paste
Splash of milk
Cupcake liners
( I don't actually remember where my rose gold ones are from but you can find some on Etsy)
Optional Centre
2 tbsp melted Biscoff spread
Buttercream Frosting
250g Unsalted butter
500g Icing sugar
Splash of milk
1 tbsp Vanilla paste
5 tbsp Biscoff spread
1 tbsp melted Biscoff spread (for the drizzle)
6 Biscoff biscuits snapped in half
Method -
First things first, preheat the oven to 180 degrees celsius and line a muffin tin with 12 cupcake cases of your choice. Next, cream the butter and sugar together (either by hand or with a electric mixer) making sure it's soft and creamy. Beat in the eggs and then add in the flour, a little at a time mind you. Once everything is thoroughly combined add a splash of milk and the vanilla paste. I like to use an ice cream scoop to pour the batter into the cases, it ensures you get an even amount in each one. Bake on the middle shelf for about 15-20 minutes, resist the urge to open the oven door though until the last five minutes or they will sink. Pop a skewer or a knife in the center of the cake to check the cakes are fully baked, they should be a nice golden brown on the top.
Leave them to cool for at least an hour. In the mean time you can prepare the buttercream icing. Hopefully your unsalted butter will be soft and squidgy (but not melted) by this point, the perfect consistency for buttercream.
Cream the butter for a good five minutes until it becomes paler in colour, add in the icing sugar a little at a time so that your kitchen and you for that matter are not covered in a cloud of white powder. Make sure the buttercream is soft in consistency but not runny enough that you cant pipe neatly.
If you want to add a centre to your cupcakes and lets face it, who doesn't? Then now is the time to do that before you start frosting. It's really simple, just use a sharp knife to cut a small circle in the middle of your cupcakes. You want it to be relatively deep so about half way down the cupcake so that you have a generous amount of filling. The easiest way to fill it is to pop about 2 tablespoons of Biscoff spread into a bowl and microwave for about 20 seconds. Then pour it into a piping bag so that it doesn't make a mess. Believe me this is much easier then trying to spoon it in! The best bit is whatever is left over in the bag you can pipe directly into your mouth! Ha.
If you have a go at these, don't forget to tag me on Instagram or leave me a comment letting me know how you got on.
Until Next Time xo
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