Biscoff Cupcakes (Speculoos)
You will need 12 hole bun tins lined with paper cases
Servings: 12 standard size cupcakes
Ingredients
- 125 g butter softened
- 125 g caster sugar (superfine baking 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.
