Biscoff Fairy Cakes

Ingredients

• 110g caster sugar
• 110g butter at room temperature
• 110g self-raising flour
• 2 eggs
• 1 tsp vanilla essence
• 1 tbsp Biscoff spread
• 100g butter, at room temperature
• 200g icing sugar, sieved
• 2-3 tbsp cream
• 3-4 tbsp Biscoff spread melted

Method

1. Preheat oven to 200°C (180°C fan, Gas 6).
2. Combine the caster sugar, butter, flour, eggs, vanilla essence, and Biscoff in a bowl until combined.
3. Line a bun tin with bun cases. Divide the mixture into the bun cases.
4. Bake for 15 minutes or until golden, cool on a wire rack.
5. To make the buttercream: Beat the butter for 2-3 minutes. Add the icing sugar and slowly beat until incorporated. Once incorporated, beat for 5-10 minutes on medium speed.
6. Add the cream and beat for 10-15 minutes, this gives a fluffy buttercream.
7. Melt the Biscoff spread in the microwave or in a saucepan.
8. To decorate, core a little hole out of the center of each bun, use an apple corer or cut with a sharp knife, this step is optional.
9. Spoon or pipe a little melted Biscoff into the hole and replace the filling to plug it. Pipe the buttercream on and add sweets of choice on top.
10. Drizzle with any leftover melted Biscoff and enjoy!