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Speculoos Cupcakes

3 Oct 2015

For those of you thinking 'what the heck is Speculoos?!', it's a delicious biscuit spread that tastes somewhere between gingerbread and digestives and it is heaven. Some people even have it straight on toast (not me, that's too far.)

Also, I'm sure none of you will have noticed but I have been away from blogging for a few weeks. This is down to the fact that since I've started back at uni I have been swamped with social plans and preparation work and to say that I have been feeling overwhelmed would be a massive understatement. Turns out that final year is hectic and I'm struggling to find time for everything right now. Fingers crossed it settles down soon!

You will need:

Cupcakes
150g butter
150g caster sugar
150g self-raising flour
1 tsp baking powder
3 eggs
1 tsp vanilla essence
Speculoos/biscoff spread

Buttercream
125g butter
250g icing sugar
a few tsp water

Step One: Cream the butter and sugar together.
Step Two: Beat in the eggs and the vanilla essence.
Step Three: Stir in the sifted flour, baking powder and a pinch of salt.
Step Four: Fill one third of your cupcakes cases with cake mixture. Add a dollop of speculoos spread in the centre and cover with more mixture.
Step Five: Bake in a preheated oven at 180c for 10-15 minutes or until a skewer comes out clean.
Step Six: Beat your butter in a bowl and add the sifted icing sugar. Mix until combined and smooth, adding drops of water as and when needed.
Step Seven: Add streaks of speculoos spread to the inside of your piping bag, followed by the icing mixture. Using a large star nozzle, decorate your completely cooled cupcakes.







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Please feel free to leave a comment, it really makes my day! Imogen x