Heyy, iv made it but don’t know what am
Doing wrong because its gone flat 😩

The only way to avoid this is to put the biscuits on top just before serving. A bit annoying, but really hard to keep the moisture off them any other way in my experience.

Hey! I would say it will be hard to get a sage colour from the biscoff buttercream as the start colour is brown – it may be best to make the topping vanilla and colour sage, and just fill the cupcake with spread x

I have made these multiple times now and have been asked by my friend to make some for my friend’s wedding. However her theme is sage so I wanted to know if I could add green food colouring to the buttercream or would the texture change? And would I get a sage colour if I added it to the buttercream?

Thanks

Karen

Hey! I would genuinely say there is no point in adding biscoff to the cake mix as it will likely disappear. It’s best to just stuff the baked cupcake I the middle with spread by coring it out x

I was wondering if you would recommend adding some biscoff spread to the cake mixture and if yes how much should I add?

Thank you x

It depends on a few things such as the container you are storing them in might be making them ‘sweat’ if it’s a sealed tub, or they are slightly underbaked, or the cases are bad quality! x

It’ll naturally happen!

Any tips?

Thanks!

I made these today and found the buttercream did exactly the same, so I put it in the fridge for a couple of hours and then whisked it with a hand whisker and it came back to life. I think it got too warm.

I had to mix everything by hand bc I don’t have an electric whisk but it was worth it 🙂 Although my cupcake batter curdled even though I brought out my eggs and butter to room temperature at the same time. Any tips? xx