Recipe adapted from http://www.janespatisserie.com
Ingredients :
Cupcakes -
-175g stork
-3 medium eggs
-2tsp vanilla
-2tsp milk
-175g caster sugar
-175g self raising flour
Buttercream -
-200g biscoff cookie butter
-200g butter
-400g icing sugar
Method :
1;Heat your oven to 160 fan and line a cupcake tin with 12-16 cases.
2:Mix the margarine with the sugar and slowly add in the eggs one at a time.
3:Add in the vanilla and flour and beat until smooth and combine.Add a little milk if need to loosen the mixture.
4:Divide your mixture into the cases using a spoon or ice cream scoop,bake in the oven for 20-25 minutes or until a skewer comes out clear.
5:Leave the cakes to cool
Buttercream icing -
6: Mix the icing sugar and margarine until loosened and smooth,gradually add the icing sugar and mixing on a slow speed until combined.
7: Add in the biscoff spread and contine to mix,add the milk if you need too.mix for 5 minutes to get the icing thick and creamy.
8: Pipe the icing onto the cake and decorate with the biscuits i choose to place a whole cookie on top and crush some extra on the top.
9:Enjoy your yummy cupcakes and wow your taste buds!
Carla xoxo
