Now let's see how to make biscoff cupcakes; preheat the oven to 180°C/ 160°C fan oven/ Gas mark 4. Line a 12 hole muffin tray with Baking Cases.
In a bowl cream together the butter and sugar until light and fluffy.
Add the egg and Caramel Flavour and mix until combined – if the mixture begins to curdle add a spoonful of flour.
Sieve the flour and Baking Powder on top and fold into the mixture until fully combined.
Divide the mixture evenly between the Baking Cases and place in the oven. Bake for 20-25 minutes until golden brown and risen. Once baked remove from the oven and allow to cool in the tray for 10 minutes and then place on cooling rack to cool completely.
Once the cupcakes are cooled, take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Chop the middle off the circle of sponge to it is flat. Fill the hole with a tsp of biscoff spread and place the sponge back on top.
To make the buttercream, place the butter in a bowl a beat until smooth, add the icing sugar in 3 additions ensuring the icing sugar is mixed in after each addition. Add the Vanilla Extract and beat the buttercream until light and fluffy. Add 200g of biscoff spread and mix into the buttercream, if it is too firm add a few tsp of milk to loosen.
Place the buttercream in a piping bag fitted with a star nozzle. Pipe a buttercream swirl onto the top of each cupcake.
Place a biscuit on top of each cupcake and drizzle with any left over biscoff spread. Your cupcakes are now ready to enjoy!