Tea time! Calling all Biscoff fans! This Biscoff Swirl Cupcakes recipe is a real game changer. Soft vanilla cupcake topped and filled with Biscoff buttercream, these steamed cakes look so good and taste even better with tea.
Biscoff Swirl Cupcakes
Tea time! Calling all Biscoff fans! This Biscoff Swirl Cupcakes recipe is a real game changer. Soft vanilla cupcake topped and filled with Biscoff buttercream, these steamed cakes look so good and taste even better with tea.
Course: CakeCuisine: ChineseDifficulty: Medium
Servings
2
servingsPrep time
30
minutesCooking time
30
minutesCalories
1187
kcalTotal time
1
hourIngredients
125 grams 125 unsalted butter
120 grams 120 fine sugar
3 3 eggs
1 teaspoon 1 vanilla extract
200 grams 200 cake flour
1/4 teaspoons 1/4 salt
2 teaspoons 2 baking powder
Biscoff spread
Directions
- Using a electric whisk, cream butter and sugar until creamy and light. Beat in eggs, one at a time, until well combined.
- Beat in vanilla.
- Sift in flour, salt and baking powder. Use a spatula and fold in till a smooth batter is formed.
- Scoop some batter into small cup case and fill in a tsp of biscoff spread.
- Top with more batter until 3/4 full.
- Drizzle another tsp biscoff spread over.
- Lightly swirl into the batter using a toothpick.
- Bake in preheated oven at 180 deg cel for 20 mins.
Recipe Video
Nutrition Facts
- Total number of serves: 2
- Calories: 1187kcal
- Carbohydrates: 143g
- Protein: 19g
- Fat: 61g
- Saturated Fat: 34g
- Cholesterol: 380mg
- Sodium: 766mg
- Fiber: 3g
- Sugar: 63g
