Homemade Mikado Sticks

Editors Note: Mikado sticks are a favorite Japanese kids treat. Today, we are fortunate to have Sharon Heinrich, a food blogger from Paris talk about how she made these sticks at home. Sharon’s Instagram account was recently named by Food Republic as one of the 10 pages you should follow in French culinary.

My name is Sharon Heinrich. I am 37 years old and I have been living in Paris for 5 years now. I am a researcher in the field of Pastry & Chocolate. I always enjoyed making cakes and desserts for my colleagues and with time I turned this into my main profession. After moving to Paris, I started my blog that is dedicated to Paris, Confectionery and everything between them. Working on my blog enabled me to meet some of the best Pastry Chefs & Chocolateris in Paris and some amazing and delicious delis in the city.
I am happy to share my knowledge in this tasty field with you. As a pastry chef by training and as a researcher in the culinary field, specializing in Paris´ Patisserie & Chocolaterie, I can say that this field is my home field :). The variety is huge and you should know where to go: where can you taste the best Macaron? Where to eat a quality Croissant? Where to get the best Mille-Feuilles cake in Paris? Where to drink the unforgettable hot chocolate? And where to eat BONBONS of chocolate which are sold like jewelry? On my tour I´m happy to share my knowledge with others!

About this Mikado recipe:

When i visit my family i always bring some goodies from Paris. One of the things that my nephew and niece will always get from me is the MIKADO. The original mikado – POCKY- was created in Japan and it consists of chocolate-coated biscuit sticks. It was named after the Japanese onomatopoetic word pokkin. As the children adore this treat, I decided to create homemade MIKADO!

Click here to visit her blog and recipe in Hebrew. Click here for a Google Translate English version.

Follow her on Facebook here.

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

Bakery-style results at home – fluffy sponge + silky frosting.
Cookie butter goodness – spiced caramel flavor in every bite.
Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots.
Crowd pleaser – loved by both adults and kids.

Ingredients

For the Cupcakes:

200g (1 cup) sugar
200g (1 ¾ cups) all-purpose flour
120g (½ cup) unsalted butter, softened
2 large eggs
120ml (½ cup) milk
1 ½ tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Biscoff Buttercream Frosting:

150g (? cup) unsalted butter, softened
200g (1 ½ cups) powdered sugar
150g (about ½ cup) Biscoff spread (smooth)
1–2 tbsp milk (to loosen, if needed)

For Topping:

Mini Biscoff biscuits (one per cupcake)
Crushed biscuits for sprinkling (optional)

Method

Step 1 – Bake the Cupcakes

Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt in a separate bowl.
Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined.
Divide batter evenly into cupcake cases.
Bake for 18–20 minutes until golden and springy.
Cool completely before frosting.

Step 2 – Make the Biscoff Buttercream

Beat softened butter until pale and creamy.
Add powdered sugar gradually, mixing until smooth.
Beat in Biscoff spread until fully combined.
If too thick, add 1–2 tbsp milk for a silky, pipeable consistency.

Step 3 – Decorate

Pipe swirls of Biscoff buttercream onto cooled cupcakes.
Top each with a mini Biscoff biscuit.
Sprinkle crushed biscuits for extra crunch.

Tips for Perfect Biscoff Cupcakes

Use room temperature ingredients for a smooth batter.
Don’t overbake – cupcakes should be soft and springy.
Chill the frosting slightly before piping for firmer swirls.
Make ahead – cupcakes can be baked the day before and frosted when ready to serve.

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

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