Biscoff cupcake
Soft cupcake on a crispy layer of biscuit crowned with a soft creamy Lotus Biscoff cream.
| Price | Size | |
|---|---|---|
| £16 | 6 Pieces | |
| £27.5 | 12 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