Tea time! Wanting to clear the jar of cookie butter, so decided to bake some simple cupcakes. My elder son saw my preparation work and requested to join in the baking. Love this non fussy cupcake which has a very buttery crumbs along with the yummy biscoff swirls. Yummylicious!
Ingredient
- 125gm unsalted butter
- 120gm fine sugar
- 3 eggs
- 1 tsp vanilla extract
- 200gm cake flour
- 1/4 tsp salt
- 2 tsp baking powder
- Biscoff spread
Method
- 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.
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