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Digital Subscriptions > Food Heaven > issue 74 > CUPCAKE HEAVEN


Mini bakes, maximum indulgence!

Biscoff cupcakes

Recipe by Baking Mad (


For the cupcakes

150g (5½oz) unsalted butter, softened

150g (5½oz) unrefined golden caster sugar (we like Billington’s)

3 large free-range eggs

150g (5½oz) self-raising white flour

½ tsp baking powder

½ tsp vanilla extract

For the buttercream

175g (6oz) unsalted butter, softened

350g (12oz) icing sugar

200g (7oz) Lotus Biscoff Caramelised Biscuit Spread (smooth)

2-3 tbsp whole milk

To decorate

10 Lotus biscuits

1 Preheat the oven to 180°C/Gas Mark 4. Line a cupcake tin with 12 paper cupcake cases.

2 Beat together the butter and sugar until light and fluffy. Gradually add in the eggs, baking powder, flour and vanilla extract and beat until fully combined.

3 Spoon the mixture into the cupcake cases, filling each of them two-thirds full.

4 Bake for 20-25 minutes until the cupcakes are golden and springy to touch.

5 While the cupcakes are baking, make the buttercream by beating together the butter, icing sugar, milk and Biscoff spread. The longer you beat the buttercream, the lighter and fluffier it becomes.

6 When the cupcakes have cooled fully, use a small sharp knife or an apple corer to carve out the centre of the sponge of each cupcake. Fill a piping bag with a large star nozzle and the Biscoff buttercream. Pipe a small amount into the centre of each cake, then top with the remaining sponge that you removed.

7 To finish your cupcakes, pipe swirls of the buttercream on top of each cupcake. For an extra touch add a Lotus biscuit on top of the buttercream.

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