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Christmas Biscoff Cupcakes


It’s that time of year again!!
I just can’t believe how quickly this year has flown by, it only seems like a short while ago I was baking Gingerbread cupcakes and Bailey Cupcakes and Clementine and Cranberry Christmas cookies. This year I’ve started my Christmas baking off with some Christmassy Biscoff Cupcakes!

I’m a lover of Biscoff biscuit spread and love it on a slice of toast and I’ve seen plenty of recipes for Biscoff cupcakes but had never had a chance to make some myself. A couple of weeks ago, a friend at work brought in a Christmas biscuit spread from Aldi and it inspired me. So  I decided to spice up my cakes with some Christmassy spices, Nutmeg and Cinnamon.

Here is my recipe, so go get baking!!


3 Free range eggs
6oz/170g Margarine/butter (I use Stork)
6oz/170g Caster sugar
6oz/170g Self raising flour
Pinch of salt
1tsp nutmeg
1tsp Cinnamon
1tbsp whole milk
1 & 1/2tbsp Biscoff spread


150g unsalted butter (at room temperature)
300g icing sugar
150g Biscoff spread
2-4tbsp whole milk


Preheat the oven (fan) to 170 degrees and prep your cake tins with your chosen cupcake cases.

1.Cream the margarine and sugar, in a bowl, together until pale and fluffy. (I usually do this in my stand mixer for about 5 minutes!!)
2. Sieve the self raising flour, nutmeg, cinnamon and pinch of salt into a separate bowl.
3.Crack one egg in and sieve a small amount of the self raising flour (with spices) and mix.
4.Repeat step 3. for the next two eggs.
5.Mix in the Biscoff spread.
6. Sieve the remaining flour and fold into mixture.
7. Stir in milk.
8. Fill your cupcake cases with the mixture 3/4 full.
9. Pop in the oven for 12-15 minutes or until golden brown.

To make the buttercream you need to:
1.Mix the unsalted butter, in a bowl, to a pale creamy consistency (I use my stand mixer and usually have it mixing for about 5 minutes).
2.Sieve a 1/3 of the icing into the bowl and mix.
3. Repeat step 2. again until all the icing sugar is combined with the butter and the mixture is smooth.
4.Mix in the Biscoff Spread.
5. Add the milk depending on wanted consistency.

Once the cakes are out the oven and cooled, pop the buttercream in a piping bag and pipe away!

Enjoy baking and watch out for more Christmas baking posts and recipes!


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