12 Serves
72 Mins
Preheat your oven to 175°C and line a muffin tray with muffin liners.
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Vitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
52 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
111 mg / 4,700 mgSodium
246 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
6 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
In a mixing bowl, whisk together the flour and baking powder until well combined.
In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
Beat in the eggs and Speculoos spread until the mixture is smooth and fully incorporated.
Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined.
Divide the batter evenly into the prepared muffin liners and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool on a wire rack before serving.
21
g36
g53
g
