Maison Cupcake

The Sweet Life At Home

  • Home
  • About
  • Recipes
  • Journal
    • Classes and Events
  • Misc
    • Oui Love France
    • Love The Stow
    • Party Food Ideas
    • Family Food Ideas
Home » Biscoff speculoos cupcakes

Biscoff speculoos cupcakes

November 9, 2012 by Sarah / Maison Cupcake

This speculoos cupcakes recipe is to celebrate the recent arrival of Biscoff style speculoos spread in UK shops!

speculoos cupcakes recipe

Speculoos spread, once only sold in Europe is now available at Waitrose. Speculoos biscuits are spicy golden biscuits sold as Lotus biscuits in the UK. You may be familiar with them as the little oval biscuits in cellophane packs served with coffee.

Speculoos spread is a similar consistency to smooth peanut butter or Nutella – but with the added benefit for those with nut allergies of not containing nuts. In common with Nutella, fans of speculoos spread wax lyrical about eating it direct from the jar on a spoon.

To flavour the cupcake sponges I have used here koekkruidden, a Dutch spice mix that lends itself beautifully to baking, especially for a speculoos flavour. The Steenberg’s version of the blend is made up of ground cinnamon, ginger, cloves, cardamom and aniseed.

If you cannot get hold of koekkruiden then use this list as a guide to blend your own mix. And if the staff in Waitrose don’t know what Speculoos spread is, try asking for ‘Lotus spread’ or ‘Lotus caramelised biscuit spread’. Take care however googling images of ‘lotus spread’ as I ended up discovering a rather racy minx with lacy knickers sprawled over the bonnet of a sports car (!)

steenbergs koekkruiden spice mix

Print Recipe

Speculoos cupcakes recipe

You will need 12 hole bun tins lined with paper cases
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Servings: 12 standard size cupcakes
Author: Sarah Trivuncic

Ingredients

  • 125 g unsalted butter softened
  • 125 g caster sugar
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • 1 tsp koekkruidden spice powder available from Steenbergs
  • 125 g self-raising flour sifted
  • 2 tbsp milk
  • 4-6 speculoos or Lotus biscuits sliced into shards/chunks.

Instructions

  • Preheat oven to 180c/ Gas 4.
  • Using an electric mixer with a large bowl, cream the butter and sugar until pale and fluffy. Next beat in the eggs and vanilla extract.
  • Fold in the flour a third at a time until just combined. Fold in the milk taking care not to over mix.
  • Evenly spoon the batter into cases, two thirds full.
  • Bake in the oven for 18-20 minutes or until a cocktail stick will come out clean.
  • Leave the cakes in the tins for a few minutes before transferring to a wire cooling rack to cool completely.
  • Decorate using my speculoos buttercream recipe and shards of speculoos biscuits.

 

Clarification: This is not a sponsored or a review post. I bought my own speculoos spread on holiday in France.

speculoos cupcakes with speculoos spread

Filed Under: Recipes Tagged With: cupcakes, speculoos

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

« Biscoff Speculoos buttercream
What’s your favourite retro pudding? »

Comments

  1. Rosa Mayland says

    November 9, 2012 at 7:50 am

    Oh, I love that paste! What gorgeous cupcakes. So droolworthy.

    Cheers,

    Rosa

  2. Jacqueline says

    November 9, 2012 at 5:46 pm

    Beautiful cakes and photos Sarah 🙂

  3. Laura@howtocookgoodfood says

    November 9, 2012 at 6:51 pm

    I bought my very first jar a couple of weeks ago from the Richmond Waitrose and was delighted to see it being stocked here along with the crunchy version which I must try out next. My kids adore it so i know they will love these cupcakes as will I !! xx

  4. Chris says

    November 10, 2012 at 6:51 am

    They look lovely. Just the other day I ate speculoos spread for the first time and now I made my own with speculos biscuits in the blender.

  5. Homemade by Fleur says

    November 10, 2012 at 7:21 am

    I have got myself a jar recently too and I add it it to everything at the moment. It’s great on crumpets and in porridge. wonderful idea for using it in a cupcake. Do you know where that spice mix can be brought either online or in a shop? It’s just my sort of thing especially with the aniseed. X

  6. laythetable says

    November 10, 2012 at 8:07 pm

    I’ve been addicted to speculoos spread for a while but hadn’t though to make cupcakes with it, defo need to give them a try. Haha at the googling!

  7. thelittleloaf says

    November 20, 2012 at 1:20 pm

    These look and sound AMAZING. Fellow blogger Giulia brought me some speculoos back from Belgium before you could buy it many places in the UK so I’m very excited that it’s now available in Waitrose 🙂 Love the combination of spices too – might have a go at making that mix myself.

  8. Cupcake Ideas says

    February 2, 2013 at 4:44 am

    This is way too delicious, i have to add it to my blog if you dont mind 🙂

  9. Danielle Vedmore says

    June 25, 2013 at 10:07 pm

    Have heard alot about this spread – seriously need one!

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

Follow Sarah / Maison Cupcake

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

© 2009-2023 Sarah Trivuncic

All content copyright of site owner
Sarah Trivuncic except where otherwise stated. All rights reserved. Neither images or text may be reproduced without permission. Privacy / Disclosure

Archives

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT