Pre-heat your oven to 160C Fan / 180C / 350F / Gas Mark 4
Line your cupcake tin with 12 cases (i prefer to use my Silicone set)
Mix together the Sugar, Butter and Biscoff Spread until smooth. I prefer to use my stand mixer
Add in the eggs once smooth, the mixture will go a little tacky however will sort itself out when fully combined
Carefully mix in the self raising flour, not to knock out the air in the mixture.
Divide the mixture into your 12 cupcake cases.
*To get the same amount in each case, use a tbsp and measure out equally between all cases*
Place in the oven for 25 minutes until golden brown. Test with a skewer to ensure the middle of the cupcake is fully cooked. Leave to cool.
While the cakes are cooling whisk together the Icing Sugar, Biscoff Spread and butter. Adding in the milk little by little to get the desired texture. I prefer to use my stand mixer.
Optional: you can add salted caramel flavor here, it ties in nicely with the flavors
Once the cakes have fully cooled, pipe the icing onto each cupcake. Finish off with one full biscoff on-top. Using the crushed biscuit, sprinkle this around each cake to finish off.
Remember that the decorations are biscuits and will go a little soft when in contact with the frosting.