Salted Caramel Biscoff Cupcakes; fluffy vanilla cupcakes stuffed with Biscoff salted caramel and swirled with sweet Biscoff frosting.
Shocking as it might be, especially in a post about Salted Caramel Biscoff Cupcakes, it really took me a while to understand the Biscoff hype.
I first tasted this now wildly popular caramelised biscuit spread around four years ago. Being absolutely obsessed with nut butters, spreads and sweet sauces of all kinds, I expected to love it. However, upon filling my mouth with the first spoonful of crunchy Biscoff spread, I just could not shake the thought that it felt like I was eating a pre-masticated biscuit. It was as if someone had chewed up a Lotus biscuit and spit it into my mouth like a mother penguin. Because of this – deliciously sweet biscuit flavour aside – it just wasn’t for me. Thanks a lot, brain.
Since this bewildering experience, I’d kept my distance from the stuff. I could appreciate Lotus biscuits themselves, but their spreadable brethren just didn’t appeal to me.
Cut to last week. I’m making some Salted Caramel Biscoff Cupcakes for a friend’s birthday party, which involved the creation of a Biscoff salted caramel. There’s no going back. I’m eating the stuff with a tablespoon, I’m drizzling it on everything in sight, I can’t keep my sticky fingers out of the bowl. Needless to say, I’m now a Biscoff fan.
I made a second batch of the cupcakes this week and just felt compelled to share it with you all. While a Biscoff cupcake is hardly groundbreaking stuff, the addition of that salted caramel is just mind-blowing. I fully urge you to try these Biscoff Salted Caramel Cupcakes for your next celebration, bake sale, or sugar craving.
Fluffy brown sugar vanilla cupcakes, stuffed lavishly with a rich Biscoff salted caramel, and swirled with the lightest Biscoff frosting. You can’t not love these.
Plus, they’re nothing too fiddly to make. You can make it even easier (or safer for little ones) by using a shop-bought salted caramel to mix with the Biscoff spread rather than making it from scratch. We’re all about shortcuts here.
However you make them, I hope you enjoy eating them as much as my greedy gob did.
To make these Salted Caramel Biscoff Cupcakes, simply follow the recipe below!
Salted Caramel Biscoff Cupcakes
Notes
BE A MAVERICK: If the homemade salted caramel sounds a bit fiddly (or dangerous if you have youngsters in the kitchen), feel free to use a shop bought salted caramel (or regular caramel with a pinch of salt) to stir the Biscoff spread through instead!
MAKE IT CHOCOLATEY: Swap out 40g of flour for 40g of cocoa powder in the cupcake recipe for some rich Chocolate Salted Caramel Biscoff Cupcakes!
Ingredients
For the Biscoff salted caramel:
- 200g caster sugar
- 100ml cold water
- 100g soft unsalted butter
- 100ml double or whipping cream
- ½ tsp salt
- 150g Biscoff spread
For the vanilla cupcakes:
- 200g soft unsalted butter/margarine
- 200g soft brown sugar or caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 200g self-raising flour
- Pinch of salt
For the Biscoff frosting and decoration:
- 200g soft unsalted butter
- 200g icing sugar
- 200g Biscoff spread
- Lotus Biscoff biscuits (to decorate)
Instructions
For the Biscoff salted caramel:
- Pour your sugar and water into a small saucepan and set it over a medium heat.
- Allow to bubble and boil until the sugar has dissolved and the mixture has turned a deep amber colour. (You can swirl or shake the pan, but don’t stir as the caramel may crystallise!)
- Remove the pan from the heat and whisk in the butter until melted. Be careful as the mixture may splatter slightly.
- Whisk through the double cream and salt.
- Allow the caramel to cool for 10 minutes before stirring your Biscoff spread through it to make a smooth Biscoff salted caramel.
- Allow to cool further while you make your cupcakes.
For the vanilla cupcakes:
- Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4 – and line a 12-hole muffin tin with paper, foil or silicone cases. I like to use paper as I think they are the prettiest!
- In a large bowl, beat together your butter/margarine, sugar and vanilla for around 2 minutes until pale and fluffy.
- Beat the eggs in one at a time, mixing thoroughly between each.
- Gently stir the self-raising flour and salt into the mixture until just combined into a smooth thick cake batter.
- Use an ice-cream scoop or a couple of tablespoons to divide the mixture evenly between the 12 cases.
- Bake in your preheated oven for 20-25 minutes or until risen, golden, and firm to the touch.
- Once baked, remove the tin from the oven. Allow the cupcakes to cool inside it for 10-15 minutes before cooling completely on a wire rack. A chilly Autumn windowsill can speed up this process!
- When completely cooled, use a sharp knife to gently carve out a chunk from the centre of each cupcake.
- Spoon a small dollop of your cooled Biscoff salted caramel into the cavity of each cake, before pressing the carved-out chunk back where it came from to gently seal the filling in.
- Once all 12 cupcakes are filled, it’s time for frosting!
For the salted Biscoff frosting and decoration:
- In a clean large bowl, beat the butter, sugar, Biscoff and salt together vigorously for 5-10 minutes or until pale and fluffy.
- Use either a piping bag fitted with a star-shaped nozzle, or just a trusty butter knife, to pipe or spread the Biscoff frosting onto each cupcake.
- Crush your lotus biscuits into a dusty rubble, before scattering over your frosted Biscoff cupcakes. Feel free to drizzle them with any extra caramel too!
- Enjoy!
