Comments on: Biscoff Cupcakes!

By: Kaylee

Kaylee — Mon, 07 Apr 2025 23:26:44 +0000

Was wondering if you could just use all purpose flour for this recipe? Or if it had to be self raising flour.

By: Jane's Patisserie

Jane's Patisserie — Tue, 18 Mar 2025 09:50:28 +0000

In reply to Karen Jeffrey. Hey! I would say it will be hard to get a sage colour from the biscoff buttercream as the start colour is brown - it may be best to make the topping vanilla and colour sage, and just fill the cupcake with spread x

By: Karen Jeffrey

Karen Jeffrey — Sat, 15 Mar 2025 19:43:35 +0000

Hi Jane

I have made these multiple times now and have been asked by my friend to make some for my friend’s wedding. However her theme is sage so I wanted to know if I could add green food colouring to the buttercream or would the texture change? And would I get a sage colour if I added it to the buttercream?

Thanks

Karen

By: Jane's Patisserie

Jane's Patisserie — Mon, 13 Jan 2025 17:54:00 +0000

In reply to Chloe. Hey! I would genuinely say there is no point in adding biscoff to the cake mix as it will likely disappear. It's best to just stuff the baked cupcake I the middle with spread by coring it out x

By: Chloe

Chloe — Fri, 10 Jan 2025 11:20:26 +0000

Firstly I just wanted to say how lovely your cake recipes are! They are always really easy to follow and taste amazing so thank you!

I was wondering if you would recommend adding some biscoff spread to the cake mixture and if yes how much should I add?

Thank you x

By: NN

NN — Sun, 15 Dec 2024 21:09:08 +0000

I made some cupcakes using a different recipe a few days ago and they were a disaster. I tried your recipe yesterday and the cupcakes went down like hot cakes. I have never tried one of your recipes and failed, so thanks Jane!!!

By: Jane's Patisserie

Jane's Patisserie — Sun, 08 Dec 2024 21:54:42 +0000

In reply to Samantha. It depends on a few things such as the container you are storing them in might be making them 'sweat' if it's a sealed tub, or they are slightly underbaked, or the cases are bad quality! x

By: Samantha

Samantha — Wed, 04 Dec 2024 22:42:12 +0000

Hi I absolutely love your recipes and have used a few of them. I notice my cases peel away from the bun when they come out of the oven after a while and wondered is there solution for this , it doesn’t matter if I do chocolate ones or biscoff ones it always happens. Only on maybe 3/4 of each batch it happens. Would love any input or advice!
Thanks so much

By: Jane's Patisserie

Jane's Patisserie — Fri, 15 Nov 2024 08:48:42 +0000

In reply to Allisa. It'll naturally happen!

By: Allisa

Allisa — Thu, 14 Nov 2024 22:10:04 +0000

Hello! Recently made these and they were a huge hit, except that the biscuits had gone soggy from the moisture in the icing.

Any tips?

Thanks!

By: Gemma

Gemma — Wed, 28 Aug 2024 18:16:35 +0000

In reply to Becki. I made these today and found the buttercream did exactly the same, so I put it in the fridge for a couple of hours and then whisked it with a hand whisker and it came back to life. I think it got too warm.

By: Chinenye

Chinenye — Mon, 10 Jun 2024 20:35:30 +0000

These turned out so yummy!! Super fluffy cupcakes. And the icing was just the cherry on top - very delicious I had to mix everything by hand bc I don’t have an electric whisk but it was worth it :) Although my cupcake batter curdled even though I brought out my eggs and butter to room temperature at the same time. Any tips? xx

By: Harriet Taylor

Harriet Taylor — Wed, 07 Feb 2024 19:17:19 +0000

Made these for my mum’s work and she said they went down incredible!
Amazingly fluffy cake and lovely icing, would definitely make again 🙂

For icing I doubled recipe but used 500g icing sugar with 315g biscoff instead
was perfect is anyone is short on icing sugar

By: Barbara

Barbara — Sun, 29 Oct 2023 20:09:08 +0000

I have never used Biscoff before but fancy making your cupcakes recipe as your recipes always go down very well with everybody & Biscoff seems to be popular nowadays.
I am fine with scooping the middle out & putting spread in the hole but don’t want to use buttercream icing as we are not huge fans of lots of buttercream.
Can I stir Biscoff through whipped double cream & pipe that on top?
Alternatively should I just pipe cream on top & maybe drizzle with melted Biscoff spread then sprinkle with Biscoff crumbs ?
Thank you & for your recipes.