Go Back

Gluten Free Biscuit Spread Cupcakes

Prep Time10 minutes
Cook Time17 minutes
Servings: 12 cupcakes

Ingredients

Cupcakes

  • 225 grams Gluten Free Self-Raising Flour
  • 225 grams Caster Sugar
  • 225 grams Spread
  • 4 Eggs

Topping

  • 4 tsp of Spekulatius Spread
  • 12 Schär Spekulatius Biscuits
  • Approx 2 Schär Spekulatius Biscuits for crumble
  • 150 grams Spread
  • 350 grams Icing Sugar

Instructions

Cupcakes

  • Preheat your oven to 180oC (fan).
  • Place 12 cupcake cases into your cupcake/muffin tray
  • In a large bowl, whisk together the butter & sugar until fully combined.
    >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 1 min.
  • Crack all the eggs into a separate bowl & beat together until just starting to froth up, like the picture. >Takes 5 seconds. You can use the electric whisk for this too.
  • Add the flour and eggs to the butter/sugar. Whisk together until JUST combined (10 seconds).
    >Don’t over whisk, otherwise you’ll lose the air bubbles & your cake won’t be quite so fluffy!
  • Scrape right around the sides of the bowl to pick up any excess flour. Give the mixture one final whisk, making sure you reach right to the bottom of the bowl and everything is fully combined.
    >Still try not to over whisk! 5 seconds at most.
  • Place 1 tbsp heaped of the cake mix into each cupcake case.
    >I find its best to do this using two spoons – one to scoop up the mix and the other to scrape it into the cupcake case.
    >Each case should be about 2/3rd full.
    >GENTLY level each of them out slightly, so the cake mix is spread around the case quite evenly. Try not to get too much around the top 1/3 of the case (this is just to make your end result look extra neat!)
  • Place the cupcakes into the centre of the oven. Bake for approx 17 mins.
    >Do not open the oven door during the first 15 mins otherwise your pancakes won’t rise.
    >You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean! Second pic shows what a "clean knife" looks like. If its not, pop the cake back into the oven for 2 mins and repeat.
  • Once cooked, leave the cupcakes in the tray for 5 mins to cool and firm up slightly. Then transfer to a cooling rack.

Butter Icing

  • Add the butter and icing sugar to a bowl. Whisk until smooth. This will take at least 2 mins.
    >It should look like the second pic – thoroughly mixed together, pale and fluffy! The first one hasn't been whisked enough because you can still see bits of icing sugar. Its also still quite yellow.

Decorating

  • Pipe the buttercream onto the cupcakes
  • Remove your Biscuit Spread from the fridge. Place approx 4 tsp in a bowl and give it a good stir to warm it up and make it runnier! You can also place it into the microwave for 10 seconds if that's easier.
  • Drizzle the Biscuit Spread over the cupcakes
  • Place 1 Spekulatius biscuit onto each cupcakes.
  • Crumble the remaining Spekulatius biscuits into a bowl. Sprinkle the crumbs onto the cupcakes.
  • EAT!!!
Print Recipe