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Biscoff cupcake

Soft cupcake on a crispy layer of biscuit crowned with a soft creamy Lotus Biscoff cream.

Price Size
£166 Pieces
£27.512 Pieces

Description

While the origins of the cupcake remain foggy, the dessert was first documented in 1796 in Amelia Simmons American Cookery.

The cupcake resurfaced in the 19th century, this time holding two meanings. Before the invention of the muffin tin, small cakes were baked in individual ramekins, hence the name cupcake.

Ingredients

For allergen advice see ingredients in bold. Product may also contain food colouring.

Baking soda, Biscoff biscuits, Biscoff cream, Butter, Double cream, Eggs, Self-raising Flour, Mascarpone, Sugar, Brown sugar, Powdered sugar