I still remember the first time I had this cupcake at C&D. This is how delicious this little thing is. Thank you so much for sharing the recipe Jemma! It's really kind of you to share the recipe of a best seller at your store!
@@wnsabu Just curious. Did you make the cake using 9in rounds? That's the only size I have. I do have an 8x8 square but only one. I'm not sure if it's okay to leave the batter sitting around until the 8in has cooled. I've made these a few times in cupcakes and they are insanely delicious/ addictive (I used Gemma's SMBC to frost them which made them taste all the better). Hope you reply as soon as you can. My nephew wants these for his birthday (Dec 24th) but I'd like to make it as a cake if it's possible. Sorry for the novel, lol. Thanks for reading it...
These are absolutely delicious. I made these for Christmas and they were a hit with all the kids *and* adults - for the icing I used Russian piping tops and made little flours with crushed biscotti “dirt”, they were so yummy, thanks for these quality recipes!!
Hello! 😁 I wanted to ask...to make the swiss meringue buttercream, did you just divide the recipe in half or did you make the full batch? Thank you in advance 😁
If I ever get over to London I am so going to find Crumbs & Doilies. Your goodies look so good and you seem so sweet. Thanks for all the great mouthwatering and easy to understand videos.
I've these cakes for over 8 years in my salon and everyone loves them! These cupcakes are looking sooo delicious, I must bake them! Thank you for sooo greatful and yummie recipes! You are my banking-muse! Greetings from Germany and many kisses!
I FINALLY found a supermarket that sells Lotus biscuits and I am ABSOLUTELY hooked! I’ll try to find the Biscoff spread and make these cupcakes right away!
Just gotta say… THANK YOU! I made these for my daughter’s 2nd bday and I kid you NOT… everyone was raving about them :) I even heard a “Jesus , these are good” the cookie bottom was so good. Thanks so much for sharing❤
Biscof, called speculaas in Belgium( where it originates from ) is Belgiums most beloved bisquit. Its also fantastic as a base for a cheesecake or mixed in icecream. We also have it in chocolate.
@@ilovemusic3584 That's awesome! I can't say for sure though if your supermarkets have Biscoff (and if they do, where), so you'll have to keep your eyes peeled. C:
I made these for our fundraising event yesterday. Your recipe is so easy to follow, they look and taste AMAZING and Everyone loved it!!! I am so excited to try another recipe from your book (I was so happy I found C&D recipe book in one of the bookstores here in Australia😊).
It neaver ceases to amaze (and amuse) me how enthusiastic people get over things that have been in shops here (the Netherlands, but Belgium as well) for ages and ages. In this case, Speculoos/speculaas, which is such a common thing here, nobody really pays it any mind. That said, I'm still going to make this recipe because.... well, speculaas!
@@audreyokamoto9459 Would you suggest making 1/4 batch for next time? Also, did your cupcake base turn out oily after baking bc of the biscuit base? Thank you
Honestly so worth making I done them for my at home prom last year everyone loved them to the fact that I have been asked to make them again this year for someone's birthday
i have followed the recipe given exactly. it was so delicious . i dont usually like sweet things but this one i can eat more than one 😋 thank your for the recipe .
Bit late to the party at this end. Looking for Biscoff cupcake recipe this morning and came across this one. I had all the ingredients in, ready for a baking day, except for the cream. Quick nip to the shops. Followed to the letter, and it just worked perfectly. First time making Swiss meringue buttercream but will definitely be making again Thank you so much for sharing this recipe. Xx
I made these just the other day. They are amazing. So delish that I just want to make again and again. Thank you Jemma. I did hashtag you in my Instagram post.
Can I just check is it 1tsp of golden syrup or 1tbsp as i can see in the description it says 1tsp but in the video it looks a lot more than that and i know in your recipe book it tends to be 1tbsp. Thanks.
So happy to see this recipe - I bought a jar of Biscoff spread 'on spec' in Torremolinos (!) as you can't get it here in Sweden. Now I know exactly what I'll be doing with it! Once again Jemma thank you for your amazing generosity in sharing your recipies with us, you are fantastic!
hello cupcake jemma i am all ways looking forward to your recipes love all off them i really like the way you do your recipes step by step loving it lots off love xxxxxxxx
Finally I made these. It was hard to get the cream and biscoff consistency right. I had to make it twice. Children loved it. For us adults was little too sweet. Perfect for children’s birthdays parties 😁
When I first made these I wasn't sure if I'd get the right consistency for the whipped cream and Biscoff but it whipped up just fine. And fast too. You do have to whip it fast and hard though. I'm sorry it didn't work for you on the first go but glad you were able to get it there. That cream is so good but then again. I love anything Biscoff, lol...
@CupcakeJemma I tried this recipe and the cupcakes were amazing 👏 within few hours they were all gone. Can you show how to make biscoff cake in the same manner as the cupcakes please, thank you!!
I'm set to making these yet again. I just took a look at the ingredients. I read the 1st part of Gemma's description box and saw something I hadn't seen before. "Whatever they're called they're tasty AF". LMAO Gemma telling it as it IS. Love that.... 😂
I want to meet the 59 peeps who downvoted this as of this posting date. Kinda lame. CJ is the ultimate baker - there's many here on TH-cam I love and she's one of them. She's in my top 5. Like she's top 5 period! :)
These are definitely my favourite. I love biscoff and these look AMAZING! When I’m in London again I’m definitely popping into your shop for these cakes 🧁
Hi Jemma, was so awesome to meet you today (I was rather starstruck and very awkward 😬) thank you for signing my book and for all of your videos 🍰 love Isabella
Made the Biscoff cupcakes today they were delicious thank you so much. Do the cupcakes need to be refrigerated as they will not be eaten straight away plus they have the filling of whipped cream in the center.
Yummy! Cannot wait to make these!! I went tl crumbs and doilies for the first time! There werent any lotus biscoff cupcakes but there were the pretzel cupcakes! Which was soooo delicious! Cant wait to come again and try more!! 💖💖
Hi Jemma, is there a way to thicken the buttercream a bit more, can I just add more caster sugar or maybe cream of tartar?? I found after adding the biscoff spread, it didn't hold very long after piping. It was cool, so not a temp issue. Thanks in advance❤
hello jemma, first thank you for the great recipes. I am from germany. I have been following you for a long time. could you tell me what i can use instead of selv raising flour? You are amazing. Thanks
Hey (: Google das mal, ich habe die genaue Rezeptur nicht im Kopf, aber du kannst es quasi mit normalem Mehl, Backpulver und ich glaube Natron selbst machen
i recommend to cut down sugar on the swiss meringue buttercream and the cake because for me biscoff is already sweet. after i made these cupcakes, i find it a little bit sweet to my liking. but thats only for my point of view. some people like them as it is
Hi Jemma , loved all your cakes recipes . I just wonder , can you use cream cheese frosting for the biscoff cupcakes instead of the Swiss butter cream frosting . . Thank you .
With heavy cream used in the filling, I’m wondering how long these can sit out before needing refrigerated? I would think eating them at room temp would be preferable to cold.
Only just recently found you, like a couple of days ago!! Love everything you show!! Going to try your biscoff sandwich cookies and biscoff cupcakes with buttercream. Thank you
Hello cupcake Jemma! Why don’t you settle the batter before placing it in the oven? Is it not necessary to make the batter flat before placing it in the oven?:)
Loving your video and I really need to make those amazing cupcakes for my family ..I’m glad I joined your channel .thank you so much for great idea to learn from you .x
Thanks for the recipe..I have tried it and its absolutely delicious....the only problem I did have is I cannot get the top frosting right like u do what tip number do you use pls?
![[กูเพิ่งซื้อมึงปิดหนี] 20 นาที ผมรีวิวเกมที่แย่ที่สุดในโลก CONCORD](http://i.ytimg.com/vi/XhC-3q3Ii7I/mqdefault.jpg)
I still remember the first time I had this cupcake at C&D. This is how delicious this little thing is. Thank you so much for sharing the recipe Jemma! It's really kind of you to share the recipe of a best seller at your store!
Did u tried this recipe? Is it same like they sell it?
@@wnsabu yes! And I also made it as a big cake (just use the buttercream as filling and frosting). It's the same one you'd find at C&D.
@@nandaguilar 👍 Thank you for your reply, I will try it soon. I think 9 Inch pans should be fine, please suggest. Thanks
@@wnsabu Just curious. Did you make the cake using 9in rounds? That's the only size I have. I do have an 8x8 square but only one. I'm not sure if it's okay to leave the batter sitting around until the 8in has cooled. I've made these a few times in cupcakes and they are insanely delicious/ addictive (I used Gemma's SMBC to frost them which made them taste all the better). Hope you reply as soon as you can. My nephew wants these for his birthday (Dec 24th) but I'd like to make it as a cake if it's possible. Sorry for the novel, lol. Thanks for reading it...
@@nandaguilar What pan size did you use? Thank you.
These are absolutely delicious. I made these for Christmas and they were a hit with all the kids *and* adults - for the icing I used Russian piping tops and made little flours with crushed biscotti “dirt”, they were so yummy, thanks for these quality recipes!!
Just finished making these bad boys and OMG, it’s heaven!!! My family loved it! Thank you Jemma! 💕
Hello! 😁 I wanted to ask...to make the swiss meringue buttercream, did you just divide the recipe in half or did you make the full batch? Thank you in advance 😁
I was hoping someone would say how good they taste before I buy the ingredients 👌
Just made them. With the butter cream icing.
•Steps were easy to follow
•love you had ingredients portioned in description
•turned out GREAT!
If I ever get over to London I am so going to find Crumbs & Doilies. Your goodies look so good and you seem so sweet. Thanks for all the great mouthwatering and easy to understand videos.
I’ll be making these little beauties on Saturday. Bring it on. I’ve just made these cupcakes - they taste amazing! Another great recipe, thanks Jemma.
I just tried these and they were oily at the base, the liner was greasy. Is it supposed to be that way?
I've these cakes for over 8 years in my salon and everyone loves them! These cupcakes are looking sooo delicious, I must bake them! Thank you for sooo greatful and yummie recipes! You are my banking-muse! Greetings from Germany and many kisses!
I FINALLY found a supermarket that sells Lotus biscuits and I am ABSOLUTELY hooked! I’ll try to find the Biscoff spread and make these cupcakes right away!
Sometimes I still think of the biscoff cupcake I had when I was at the shop two or three years ago. They are soo good!!
Just gotta say… THANK YOU! I made these for my daughter’s 2nd bday and I kid you NOT… everyone was raving about them :) I even heard a “Jesus , these are good” the cookie bottom was so good. Thanks so much for sharing❤
Biscof, called speculaas in Belgium( where it originates from ) is Belgiums most beloved bisquit. Its also fantastic as a base for a cheesecake or mixed in icecream. We also have it in chocolate.
Biscoff is so good! My fellow Americans, you can usually find Biscoff in the supermarket in the peanut butter area. ;)
I love your comment ! But, not only Americans and Brits watch Bolder Bigger Baking. For example, I'm African Canadian
@@ilovemusic3584 That's awesome! I can't say for sure though if your supermarkets have Biscoff (and if they do, where), so you'll have to keep your eyes peeled. C:
@@Saknika Omg thank you so much !!!!!
I made these for our fundraising event yesterday. Your recipe is so easy to follow, they look and taste AMAZING and
Everyone loved it!!! I am so excited to try another recipe from your book (I was so happy I found C&D recipe book in one of the bookstores here in Australia😊).
It neaver ceases to amaze (and amuse) me how enthusiastic people get over things that have been in shops here (the Netherlands, but Belgium as well) for ages and ages. In this case, Speculoos/speculaas, which is such a common thing here, nobody really pays it any mind. That said, I'm still going to make this recipe because.... well, speculaas!
I made these and my neighbors, in their words, were "moaning about how good they were"! Thanks Jemma for a fabulous cupcake!!
Did you follow the recipe exactly? If so, did you find you had too much frosting or was it just right?
@@alishbaimran8710 Hi Alishba. Yes, I followed it exactly and I did have left over frosting. A lot.
@@audreyokamoto9459 Would you suggest making 1/4 batch for next time? Also, did your cupcake base turn out oily after baking bc of the biscuit base? Thank you
I just made 72 biscoff cupcakes for my sisters charity day at work wish i had this recipe sooner 🤣
Courtney__1998 did they go down well? I’m thinking of makin for toddler group bake sale x
TheKaz21 yeah they all sold quickly defo make them cant go wrong with biscoff
Thanks. Definitely going to. Tho will have to leave the fresh cream out. As making day before x
@@Kaz35. They are fine for next day with the fresh cream. I made them on Sunday and took to work the next day.
Courtney😋😋Where is my right in the one who presented it
Thanks for the recipe I'm impressed that you heard me asking for it in just that voice 😂
Made these and they turned out amazing👌
Thanks Jemma for this great recipe
Honestly so worth making I done them for my at home prom last year everyone loved them to the fact that I have been asked to make them again this year for someone's birthday
Can we use all purpose flour??
I love Biscoff biscuit so much but never have I thought of making a Biscoff cupcake. Thank you so much Jemma!!
These are absolutely amazing. Since it has heavy cream in the filling, do they need to be refrigerated???
Ever figure out an answer to that? I refrigerated mine and I feel it made my buttercream hard and more like a butter…
i have followed the recipe given exactly. it was so delicious . i dont usually like sweet things but this one i can eat more than one 😋 thank your for the recipe .
its called Biscoff cookie butter here in the US. Can be found with all the nut butters.
Bit late to the party at this end. Looking for Biscoff cupcake recipe this morning and came across this one.
I had all the ingredients in, ready for a baking day, except for the cream. Quick nip to the shops.
Followed to the letter, and it just worked perfectly. First time making Swiss meringue buttercream but will definitely be making again
Thank you so much for sharing this recipe. Xx
F I N A L L Y ! Waiting on this video for soooooo long!! 🤤 thank you ♥️
I made these just the other day. They are amazing. So delish that I just want to make again and again. Thank you Jemma. I did hashtag you in my Instagram post.
Did your cupcakes get oily st the base because of the biscuit mixture? Did you have leftover frosting?
Can I just check is it 1tsp of golden syrup or 1tbsp as i can see in the description it says 1tsp but in the video it looks a lot more than that and i know in your recipe book it tends to be 1tbsp. Thanks.
Omg they finally have biscoff spread in Australia! Sold in woolies and it so yummy. Cannot wait to try this recipe out :-)
Stephers L YES I am sooooo glad that it’s in Australia 🤟🤟
Think I might have to make these, for our toddler group bake sale. Raising money for the summer party. X
So happy to see this recipe - I bought a jar of Biscoff spread 'on spec' in Torremolinos (!) as you can't get it here in Sweden. Now I know exactly what I'll be doing with it!
Once again Jemma thank you for your amazing generosity in sharing your recipies with us, you are fantastic!
hello cupcake jemma i am all ways looking forward to your recipes love all off them i really like the way you do your recipes step by step loving it lots off love xxxxxxxx
Finally I made these. It was hard to get the cream and biscoff consistency right. I had to make it twice. Children loved it. For us adults was little too sweet. Perfect for children’s birthdays parties 😁
When I first made these I wasn't sure if I'd get the right consistency for the whipped cream and Biscoff but it whipped up just fine. And fast too. You do have to whip it fast and hard though. I'm sorry it didn't work for you on the first go but glad you were able to get it there. That cream is so good but then again. I love anything Biscoff, lol...
New subbie here! I have been binge watching your vids for 3 days now and counting! You're
lovely, Jemma! A true gem!
0:41 really needed a Greg wallace remix clip added here! 😄
Don't forget to add vanilla to the sponge mix and frosting!
JEMMA used up half of the biscoffs in the country to make these cupcakes, look delicious !
Biscoff is soooo good! Can you post a printable version of your recipes please?
@CupcakeJemma I tried this recipe and the cupcakes were amazing 👏 within few hours they were all gone. Can you show how to make biscoff cake in the same manner as the cupcakes please, thank you!!
I've asked for a cake version at least twice, lol. I'm tempted to do it myself but I fear wasting all of those ingredients, lol...
I'm set to making these yet again. I just took a look at the ingredients. I read the 1st part of Gemma's description box and saw something I hadn't seen before. "Whatever they're called they're tasty AF". LMAO Gemma telling it as it IS. Love that.... 😂
I want to meet the 59 peeps who downvoted this as of this posting date. Kinda lame. CJ is the ultimate baker - there's many here on TH-cam I love and she's one of them. She's in my top 5. Like she's top 5 period! :)
These are definitely my favourite. I love biscoff and these look AMAZING! When I’m in London again I’m definitely popping into your shop for these cakes 🧁
Bake this today with the exact measurement..perfect!!❤️🥰 my family luvs it.thanks for sharing
Hi Jemma, was so awesome to meet you today (I was rather starstruck and very awkward 😬) thank you for signing my book and for all of your videos 🍰 love Isabella
Love Biscoff!!!
Thanks for the recipe, the cupcakes look absolutely lush 😍
I finally had the pleasure of visiting the store in Soho and it was AMAZING.
Made the Biscoff cupcakes today they were delicious thank you so much. Do the cupcakes need to be refrigerated as they will not be eaten straight away plus they have the filling of whipped cream in the center.
Yummy! Cannot wait to make these!! I went tl crumbs and doilies for the first time! There werent any lotus biscoff cupcakes but there were the pretzel cupcakes! Which was soooo delicious! Cant wait to come again and try more!! 💖💖
Hi Jemma, is there a way to thicken the buttercream a bit more, can I just add more caster sugar or maybe cream of tartar?? I found after adding the biscoff spread, it didn't hold very long after piping. It was cool, so not a temp issue. Thanks in advance❤
Jemma, your recipes are amazing! They always make the *exact* amount that is needed 🧁
Thank you again for sharing your recipes!
hey, how many cupcakes does this make?
Made these beauties last weekend, they were beyond scrumptious.
Omg 😋😋 my mouth is watering! I am going to make these tomorrow but I am going to make them vegan ... Your already there 🥰🥰🥰🥰🥰 looooooooovvveee them
Hmmm bisscoff best Belgium cookie ever. Dip the cookie in your coffie it taste deliscious.
Thanks for the recipeeee Jemma 💓
Europe is on my list because of Cupcake Jemma!
LOVE anything biscoff flavored! These looks SO delish!!
Just made these but used american buttercream rather than the swiss meringue. Beautiful😋
Perfect with a nice flat white
Biscoff is the best flavour in the world
hello jemma, first thank you for the great recipes. I am from germany.
I have been following you for a long time. could you tell me what i can use instead of selv raising flour? You are amazing. Thanks
Hey (: Google das mal, ich habe die genaue Rezeptur nicht im Kopf, aber du kannst es quasi mit normalem Mehl, Backpulver und ich glaube Natron selbst machen
Najla ch she has done the in-depth about how to make a self raising flour in her Tuesday Tips. Check it out .
To substitute, use 94% of the weight in normal flour and 6% baking powder.
i recommend to cut down sugar on the swiss meringue buttercream and the cake because for me biscoff is already sweet. after i made these cupcakes, i find it a little bit sweet to my liking. but thats only for my point of view. some people like them as it is
Amazing recipe .. thanks! Love how your straight to the point and funny 😂👌🏽💕
Hi Jemma , loved all your cakes recipes . I just wonder , can you use cream cheese frosting for the biscoff cupcakes instead of the Swiss butter cream frosting . . Thank you .
Hi, Jemma. Can I bake it into a cake instead of cupcakes? Is 6" round pan sufficient? Thank you for your recipe 💗
With heavy cream used in the filling, I’m wondering how long these can sit out before needing refrigerated? I would think eating them at room temp would be preferable to cold.
Margaret Lux, 2 hours max at room temp for whipped cream. Also, they’re divine cold!
Love these biscoff cookies or anything flavored like it. Thank you for sharing. ❤
Omg the cupcakes look so delicious! Thanks Jemma
tried it, delicious - make sure you dont pack the cookie crumbs too much or overbake them (fault of myself) , otherwise it was genuinely perfect. 💕💕
Nice recipe will try this later
Only just recently found you, like a couple of days ago!! Love everything you show!! Going to try your biscoff sandwich cookies and biscoff cupcakes with buttercream. Thank you
My ovens weird I put it on the fan setting and when I tap the cupcakes they’re crunchy but really thinly then it’s like REALLY easy to squash it
Hello cupcake Jemma! Why don’t you settle the batter before placing it in the oven? Is it not necessary to make the batter flat before placing it in the oven?:)
Jemma you are an awesome baker. God bless you
Thanks a lot for such a nice recipe I follow your recipes for baking cakes and cupcakes
What could I use in replace of the biscoff spread?? Australian doesn’t seem to have it 😭 I’m making these on the weekend!! Need help please xx
I've never tried a Biscoff biscuit before but I really want to make this cupcake!
It’s called « speculoos », it’s a traditional Belgian biscuit xx💕
Ahhh ok I was wondering what she was talking about 😂 ( I live in Belgium)
Do these need to be refrigerated because of the cream?
Loving your video and I really need to make those amazing cupcakes for my family ..I’m glad I joined your channel .thank you so much for great idea to learn from you .x
Those look absolutely delicious. Next time I'm in London I'll have to stop by your shop. I'm sure everything is amazing!
Thank you for your video . My children loved the cup cake 🧁 🧁🧁🙏
Best cupcakes ever 🥰
Jemma...
I love you and all yr recipes!!🥰
I need help...can i make this recipe for a full cake instead of the cupcakes??
So looking forward to try this recipe!!! I'm drooling!! By chance Jemma and team, could I replace butter with margarine at all? Thanks in advance :)
base base biscuit base i like the buttery biscuit base
Funny, wasn’t aware that these typical Dutch cookies (we call them Lotus speculoos) were called biscoff and sold in te UK 😊
The music always bangs tho (so does the rest of the video) 😍
I actually broke into dance at the intro lol
I love you for posting this. Thanks Jemma! ❤️
Please share the vegan version, lots of love from India!
I think I want to take a vacation to London just to go to Crumbs and Doilies cupcake shop!!
What is golden syrup??
It's a very tasty food🥰
If you're in the USA and have a Cost World Market near, you can buy the Golden Syrup there. Bought mine for $4.99.
I love everything you make! 🧁
Thanks for the recipe..I have tried it and its absolutely delicious....the only problem I did have is I cannot get the top frosting right like u do what tip number do you use pls?
Love this channel! Popped into C&D & tried a couple mini cupcakes (lemon cheesecake was my fav) when I visited London last week..fabulous :-)
Do these measurements translate well into a cake? Or should I double it? Also would it change the bake temperature?
Would anyone happen to know if I should double this recipe for a 3 layer 6 inch cake?
Thank you, Jemma!
I tried this recipe it's so good thank u so much for sharing an easy cupcake recipe 👄♥️
Did the base of your cupcakes get oily bc of the biscuit base?
That was a good recipe you should make them at a bakery someday