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Biscoff Cake Cup
Dessert

Biscoff Cake Cup

45 minServes 6Nutri-Score D€€
from @kennedyyy11011 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • flourGrains150 g
  • sugarPantry120 g
  • butter (softened)Dairy110 g
  • eggs (room temperature)Dairy2 pieces
  • milkDairy120 ml
  • baking powderPantry8 g
  • vanilla extractPantry5 ml
  • Biscoff spread (slightly warmed)Pantry150 g
  • Biscoff biscuits (crushed)Bakery60 g
  • heavy cream (cold)Dairy200 ml

per serving

Nutrition

376kcal

Carbs
41 g
Proteins
5 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • Oven
  • Muffin pan
  • Hand mixer

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 180 °C and line the muffin pan with paper cases.
    Step 1

  2. Make the cake batter

    • Whisk the softened butter with the sugar until pale and fluffy.
    • Beat in the eggs one at a time, then the vanilla extract.
    • Fold in the flour and baking powder, then stir in the milk until smooth.
    Step 2

  3. Bake the cake cups

    • Divide the batter between the paper cases, filling them about two thirds full.
    • Bake until golden and a skewer comes out clean.
    Step 3

  4. Whip the cream

    • Whip the cold heavy cream to stiff peaks.
    Step 4

  5. Assemble the cake cups

    • Spoon a little warmed Biscoff spread over each cooled cake cup.
    • Pipe or spoon the whipped cream on top.
    • Finish with the crushed Biscoff biscuits and a drizzle of Biscoff spread.
    Step 5
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