For those of you thinking 'what the heck is Speculoos?!', it's a delicious biscuit spread that tastes somewhere between gingerbread and digestives and it is heaven. Some people even have it straight on toast (not me, that's too far.) It was super popular in France when I lived there but seems to be more readily available in the UK now.
This recipe uses a base of vanilla cupcake with a Speculoos surprise in the middle, along with a fancy piped buttercream. The fun speculoos/vanilla combination in the buttercream is the trickiest part to master but even that only requires a piping bag, the right nozzle and a little bit of precision.
150g butter
150g caster sugar
150g self-raising flour
1 tsp baking powder
3 eggs
1 tsp vanilla essence
Speculoos/Biscoff spread
Ingredients
Cupcakes
150g butter
150g caster sugar
150g self-raising flour
1 tsp baking powder
3 eggs
1 tsp vanilla essence
Speculoos/Biscoff spread
Buttercream
125g butter
250g icing sugar
a few tsp water
Step 1:
Cream the butter and sugar together.
Step 2:
Beat in the eggs and the vanilla essence.
Step 3:
Stir in the sifted flour, baking powder, and a pinch of salt.
Step 4:
Fill one third of your cupcakes cases with cake mixture. Add a dollop of speculoos spread in the centre and cover with more mixture.
Step 5:
Bake in a preheated oven at 180c for 10-15 minutes or until a skewer comes out clean.
Step 6:
Beat your butter in a bowl and add the sifted icing sugar. Mix until combined and smooth, adding drops of water as and when needed.
Step 7:
Add streaks of speculoos spread to the inside of your piping bag, followed by the icing mixture. Using a large star nozzle, decorate your completely cooled cupcakes.
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