Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the softened butter and sugar into a bowl and beat using an electric whisk until light and fluffy. Add the eggs, one at a time, whisking well between each addition, then add the Biscoff spread. Tip in the flour and mix to combine. Divide the batter equally between the cases and bake for 15-20 minutes or until risen and golden. Cool completely on a wire rack.
For the buttercream, tip the butter into a bowl and beat using an electric whisk until really soft. Add the icing sugar, a spoonful at a time, whisking well between each addition, until really light and fluffy. Whisk in the Biscoff spread and add 1-2 tbsp of just-boiled water if it’s a little thick.
Spoon or pipe the buttercream over each cupcake, then sprinkle each with some of the crushed Biscoff biscuits. Will keep for three days in an airtight container.
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