RecipeCake

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.

Biscoff Swirl Cupcakes

5 from 1 vote
Recipe by Healthy Cook Course: CakeCuisine: ChineseDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

1187

kcal

Love this non fussy Biscoff Swirl Cupcake which has a very buttery crumbs along with the yummy biscoff swirls. They are made with unsalted butter, vanilla extract, cake flour and Biscoff spread.

Ingredients

  • 125 grams of unsalted butter

  • 120 grams of fine sugar

  • 3 eggs

  • 1 teaspoon of vanilla extract

  • 200 grams of cake flour

  • 1/4 teaspoons of salt

  • 2 teaspoons of 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

More recipes: Chinese Sweet Potato Coconut Huat Kueh

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