What you need
Main Ingredients
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300g/10oz Odlums Self Raising Flour
- 225g/8oz Butter (room temperature)
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180g/6.35oz Shamrock Golden Caster Sugar
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2 Eggs
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1 1/4 teaspoon Odlums Baking Powder
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Few Drops Goodall’s Vanilla Essence
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5-6 tablespoons Biscoff Smooth Spread
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5 tablespoons Milk
Biscoff Buttercream Icing
- 125g/4oz Butter (room temperature)
- 225g/8oz Icing Sugar, sieved
- Few Drops Goodall’s Vanilla Essence
- Few Drops Goodall’s Colouring (optional)
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2-3 tablespoons Biscoff Spread
Toppings
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180g/ Poppets Poppeggs Milk Chocolate Eggs
- 50g/1.7oz Odlums Mini Mallows
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100g/3.5oz Lotus Biscoff Caramelised Biscuits (optional)
Recipe Steps
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Preheat oven to 180°C/350°F/Gas 4. Line bun tin with baking cases.
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Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, Biscoff spread, milk and the vanilla essence. If mixture starts to curdle, add a little of the flour.
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Gently add remaining flour and sieve in the baking powder, mix to combine. Place spoonfuls of batter into the baking cases and bake for 15-20 minutes until firm to the touch.
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Remove from the oven and leave on a wire tray to cool.
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To make Biscoff Buttercream beat the butter, icing sugar and vanilla essence together until smooth and creamy. Then add in Biscoff Spread to taste.
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If desired, divide the icing into separate bowls for each colour you want to use, gradually add colouring and mix well until required colour is achieved.
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Pipe or swirl icing onto each cupcake.
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Decorate cupcakes with Poppeggs and crumbled Biscoff biscuits. Happy Easter!
