@dana_conway: Your brown eyed girl reporting for duty🫡 Welcome back to “Single, but cooking like someone’s falling for me tonight.” Who’s hungry?👀 Biscoff cupcakes • 140g plain flour • 20g cornflour • 1½ tsp baking powder • ¼ tsp bicarbonate of soda • ¼ tsp fine salt • 2 large eggs (room temp) • 130g light brown sugar • 100g smooth Biscoff spread • 55ml neutral oil • 80g sour cream • 75ml whole milk • 1 tsp vanilla extract Biscoff Mascarpone Cream • 250g mascarpone (cold) • 200ml double cream (cold) • 80–100g smooth Biscoff spread • 40g icing sugar (adjust to taste) • Pinch of fine salt Method 1. Preheat oven to 160°C fan. Line a 12-hole tin. 2. Whisk eggs and sugar until slightly pale and thickened. 3. Whisk in oil, Biscoff spread, and vanilla until smooth. 4. Whisk in sour cream and milk. 5. Fold in all dry ingredients until just combined. 6. Divide into cases (¾ full). 7. Bake 20–23 minutes until set. Cool completely. 8. Whip all frosting ingredients until thick and pipeable. 9. Pipe, drizzle with melted Biscoff, and finish with biscuit crumbs #cupcakes #biscoff #fyp #whoshungry