This cake is the ultimate Biscoff lover’s dream. A cupcake with Biscoff spread through the batter, baked with a blob of gooey Biscoff in the centre and topped with a Biscoff buttercream. With a biscuit placed on top for the perfect finishing touch. This cake is pure indulgence at its finest!
To start with, make a simple batch of cupcakes. I used the all-in-one method here to make things even quicker and easier. The only difference is that this bake uses soft light brown sugar rather than regular caster sugar. This helps to give it a richer more caramel-like flavour. Throw all of the cake ingredients, besides the Biscoff spread, into a bowl and mix with an electric mixer until you have a nice smooth batter. Lastly, add the Biscoff spread and give a separate mix. For this, I would recommend that you start slow. Add a little bit at a time until you’ve reached a flavour that you’re happy with. I have added 2 tablespoons which gave the cakes a rich Biscoff flavour, but feel free to add more or less according to your personal preference.
Start adding the batter to the cupcake cases, filling only halfway. Then add a small teaspoon of Biscoff spread into the centre of the batter, then continue to cover with some remaining batter. This is lightly to sink as it bakes as it’s quite heavy, so it’s fine to place it near the top of the cake. I chose to bake it into the cake rather than add it to the centre once baked, but this creates a much better texture.
Biscoff
These cupcakes are topped with a Biscoff buttercream frosting, once again made using the Biscoff Spread. Start by making a basic buttercream frosting. Cream the unsalted butter until soft, this usually only takes 1-2 minutes. Next, add the icing sugar in two batches along with the milk. I would recommend stirring it through lightly with a spoon before blending it together, just to stop an icing sugar explosion! When this basic buttercream has been made it’s time to add in the spread. Simply stir the spread through the buttercream, again adding more or less to taste. Blend everything together until fully incorporated and you have a nice smooth frosting.
The buttercream frosting icing in this recipe is thick enough to hold its own shape which makes it perfect for piping. Once ready and iced place a biscuit on top of each cake, you may need to break it up a little in order to fit on top, for the perfect finishing touch.
I like to make smaller batches of these as they are best eaten fresh, on the same day of baking. However if you would like a larger batch you can double or triple the recipe. These are best eaten fresh on the same day, but any leftovers can be stored in an airtight container for 2-3 days.
Ingredients
- CAKE
- 2 oz / 60 g Self Raising Flour
- 2 oz / 60 g Butter
- 1 oz / 25 g Light Brown Soft Sugar
- 1 Egg
- 1 teaspoon Milk
- 2 tablespoons Biscoff Spread
- ICING:
- 3 oz / 85 g Unsalted Butter
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Milk
- 1 tablespoon Biscoff Spread
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the margarine, sugar, egg, self-raising flour and milk into a bowl and using an electric mixer beat together until light and fluffy.
- Stir through the Biscoff spread.
- Spoon 1/2 of the mixture into your prepared tin. Add a 1/2 - 1 teaspoon of the spread to the centre of each cupcake. Add the rest of the batter on top, filling the case up, covering the spread.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Now the cakes have cooled, start to prepare the buttercream frosting.
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.
- Stir through the Biscoff spread. Giving everything a good mix to ensure that the frosting is nice and smooth.
- This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design.
- Pipe or place the icing directly to the top of the cake.
- For a finishing touch add a biscuit (this may need to be cut into smaller pieces), on top of the cake/piped icing.
Notes
I like to make smaller batches of these as they are best eaten fresh, on the same day of baking. These are best eaten fresh on the same day, but any leftovers can be stored in an airtight container for 2-3 days.
Looking for more baking ideas? Have a look in the recipe section:
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!