- 12
- 20 mins
- 60 mins
Ingredients
- Cake
- 1 box Golden Butter cake mix (Duncan Hines)
- 1 stick butter
- 4 eggs
- 1/2 cup Biscoff spread
- 2/3 cup water
- Biscoff Buttercream
- 1 cup butter
- 2/3 cup Biscoff spread
- 6 cups powdered sugar
- 1/2 cup whipping cream (may need a tablespoon or two more)
Preparation
Step 1
Preheat oven to 350.
Line 2 muffin pans with cupcake liners. Set aside.
In a large bowl, combine 1/2 cup Biscoff spread and the stick of butter. Beat at medium speed with a hand-held mixer until light and fluffy. Add eggs one at time, mixing well after each addition. Add cake mix and water. Mix on medium-high speed for 2 minutes.
Divide batter between muffin cups (I use an ice cream scoop). Bake for 18-20 minutes. Allow to cool completely before frosting with Biscoff Buttercream.
Buttercream
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and Biscoff spread until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, whipping cream; mix until light and fluffy. If necessary, gradually add more powdered sugar or whipping cream to reach desired consistency.