These are the most delicious vanilla cupcakes filled with salted caramel sauce and topped with biscoff buttercream.
Ingredients
For the Vanilla Cupcakes
225g caster sugar
225g butter, softened
1 tsp vanilla extract
225g self-raising flour
4 eggs
1tbsp milk
For the Buttercream
300g butter, softened
600g icing sugar
1-2 tbsp milk
3 tbsp biscoff spread
For the Filling
caramel sauce
Method
– Preheat the oven to 180°C / 160°C with a fan.
– Line 2 muffin trays with paper cupcake cases.
– Add 225g of sugar and butter into an electric mixer and beat until light and creamy.
– Then, add the flour, eggs, and milk and beat for 2 minutes or until light and creamy.
– Disperse the mixture evenly between the cases, and place in the oven for 15-20 minutes until golden.
– Remove from the oven and the tray, and place onto a cooling rack. Allow to cool completely for around an hour.
– Meanwhile, beat 300g of butter in the electric mixer until light and fluffy.
– Sieve half the icing sugar into the butter and beat for 2 minutes. Add the remaining sugar and beat for a further 3 minutes. Add 1-2 tbsp of milk slowly to the mixture.
– Add the biscoff spread to the mixture and beat for 2 minutes.
– Once the cupcakes are cooled, use an apple corer to remove the middles. Add a little caramel sauce to each cupcake.
– Transfer the icing to a piping bag, and decorate your cupcakes.
Perfect as a gift or to be enjoyed with friends and family.