Lotus Biscoff Cupcakes

Lotus Biscoff Cupcakes

I find it so strange that my boyfriend will eat chocolate, chocolate cookies, and even chocolate pie, but he does not like chocolate cupcakes. Instead, his absolute favourite thing is Lotus Biscoff Spread, and the Lotus caramelised biscuits. So I thought it was about time I made him these Lotus Biscoff Cupcakes! Everything about these cupcakes is biscoff! It’s in the sponge, the buttercream and the decoration is a biscoff biscuit. Absolute biscoff heaven!

Jump straight to the recipe!

To start I creamed together the butter, sugar and biscoff spread.

I added the eggs and mixed well.

Then I mixed in the self raising flour.

I divided the mixture between 12 cupcake cases in a muffin tray.

And baked them for 20 minutes until they were golden brown. Then I left them to cool completely.

I made the buttercream by mixing together the butter, icing sugar, biscoff spread and milk. I piped it on top of the cupcakes and added a Lotus biscuit.

Lotus Biscoff Cupcakes

The Lotus Biscoff Cupcakes were totally delicious with their yummy caramelised biscuit flavour. My boyfriend happily polished off six of them! And my colleagues took care of the rest!

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Bake of the Week hosted by Casa Costello, and Fiesta Friday hosted by Of Goats And Greens and Caramel Tinted Life.

 

5 from 6 votes
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Lotus Biscoff Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs
  • 30 g Lotus Biscoff spread
  • 175 g Self raising flour

For the buttercream

  • 150 g Butter or baking spread
  • 300 g Icing sugar
  • 200 g Lotus Biscoff spread
  • 1 1/2 tbsp Milk

For decoration

  • 12 Lotus biscuits
  • 1 Lotus biscuit crushed

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases

  2. Cream together the butter, sugar and biscoff spread, using a silicone or wooden spoon, until smooth

  3. Add the eggs and whisk well

  4. Then whisk in the self raising flour

  5. Divide the mixture between the 12 cupcake cases

  6. Bake them for 20 minutes until they are golden brown. Leave to cool completely

  7. Make the buttercream by mixing together the butter and icing sugar, then add the biscoff spread and milk, and mix until smooth. You can do this by hand or with an electric whisk

  8. Spread or pipe the buttercream on top of the cupcakes and add a Lotus biscuit on each one, then sprinkle the crushed biscuit over them all

NB. This post is NOT in anyway sponsored by Lotus – I just love their product!

You can find more of my Cupcake recipes by clicking here!

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Biscoff & Banana Cake with Caramel Drip

Biscoff & Banana Cake with Caramel Drip

It looks like I severely underestimated how much time moving into a new house takes up even after you move. I’ve been so busy recently doing very grown up things like going to the tip on Saturdays, spending scary amounts of money on furniture and attempting to pick paint colours. I had some bananas that were slowly going brown in the fruit bowl so I decided that it was the perfect excuse to fit in some baking. My boyfriend is obsessed with Lotus Biscoff spread and he loves it on sandwiches with banana. He’s been working so hard recently that I wanted to combine those flavours into a cake for him to enjoy and so I created this Biscoff & banana cake!

Jump straight to the recipe!

To make the sponge I started by mixing together the butter, golden caster sugar and light brown sugar.

I added the eggs and vanilla extract and whisked them in, then I mixed in the mashed bananas. Finally I folded in the self raising flour and baking powder.

I divided the batter into three 8″ sandwich tins, and baked on 160C Fan/180C/350F/Gas Mark 4 for 25 minutes. I left them to cool completely.

For the biscoff buttercream I started by mixing together 300g butter with 600g icing sugar. I then added 540g Lotus biscoff spread and 6 tbsp double cream and mixed it well until smooth.

I put the first sponge on my turntable to start decorating, I spread on a layer of buttercream and smoothed it over.

Then I sprinkled on some crushed Lotus biscuits for extra crunch between the layers, I then did the same for the next layer and then topped it with the final sponge.

I covered the whole Biscoff & banana cake in a layer of the buttercream, then put it in the fridge for 30 minutes.

I took it out of the fridge and smoothed on a final layer of the buttercream, I used a palette knife to make it as smooth as I could all over. I refrigerated it again for 30 mins.

It was time to create the drip effect! So I tipped the Carnation caramel into a bowl and stirred it to smooth it out. I added 1 tsp salt to give it a salty kick, then put it in a piping bag.

This the first time I’ve made a ‘drip’ cake so I carefully piped blobs of the caramel on the edge of the cake, I was quite stingy with the amount as I knew it would carry on dripping more than I would realise. I then covered the whole top of the cake with a thin layer of the caramel. I put it back in the fridge for 15 minutes to firm up the caramel.

Biscoff & Banana Cake

I put the rest of the biscoff buttercream in a piping bag and piped rosettes around the edge using my Wilton Number 6B Open Star tip. I then crushed up some more Lotus biscuits and filled the middle of the Biscoff & banana cake with crumbs. Finally I chopped some pieces of dairy fudge in half and placed them neatly on top of the buttercream.

Biscoff & Banana Cake

And the Biscoff & banana cake was done! I was pretty pleased with my first ‘drip’ effect cake, as I think it does give a really professional finish. You just have to be as stingy as possible with the amount of caramel, so it doesn’t flood the cake. The cake was a huge hit at work, I had some lovely comments from my happy colleagues on both it’s looks and taste. The banana cake was super moist and full of banana flavour, the crunch between the layers gave the cake some added texture, and the buttercream was pure biscoff heaven!

     

I’m linking this Biscoff & banana cake recipe up with Cook Blog Share hosted this month by Hijacked By Twins, with The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I was making use of 4 ripe bananas languishing in the fruit bowl, and the fudge pieces were also left over from a previous cake decorating session, with Recipe Of The Week hosted by A Mummy Too, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Dessert Island Dish hosted by Good Egg Foodie.

 


Biscoff & Banana Cake with Caramel Drizzle

Ingredients

For the sponge

  • 360 g Butter or baking spread
  • 150 g Golden caster sugar
  • 150 g Light brown sugar
  • 3 Eggs large
  • 1 1/2 tsp Vanilla extract
  • 4 Ripe bananas mashed
  • 450g Self raising flour
  • 1 1/2 tsp Baking powder

For the buttercream

  • 600 g Icing sugar
  • 300 g Butter or baking spread
  • 540 g Lotus biscoff spread
  • 6 tbsp Double cream

For the caramel drip

  • 175 g Carnation caramel
  • 1 tsp Salt

For decoration/filling

  • 4 pieces of Dairy fudge
  • 10 Lotus biscuits crushed

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line three 8" sandwich tins

  2. To make the sponge mix together the butter, the golden caster sugar and the light brown sugar

  3. Add the eggs, one at a time and mixing between each addition, then add the vanilla extract and whisked it in

  4. Mix in the bananas, then fold in the self raising flour and baking powder

  5. Separate the batter into the tins, and bake for 25 minutes or until a thin skewer inserted in the centre comes out clean. Turn out onto cooling racks and leave to cool completely

  6. For the biscoff buttercream mix together 300g of the butter with the icing sugar. Then added the Lotus biscoff spread and double cream and mix it well until smooth

  7. To decorate, put the first sponge on a turntable and spread on a layer of buttercream and smooth it over

  8. Sprinkle some crushed Lotus biscuits over the buttercream layer, then add the second sponge and do the same, then top it with the final sponge

  9. Cover the whole cake in a layer of the buttercream, using a palette knife to smooth it out, put it in the fridge for 30 minutes

  10. Remove from the fridge and smooth on a final layer of the buttercream, again using a palette knife or scraper to make it smooth all over. Refridgerate again for 30 mins

  11. Tip the Carnation caramel into a bowl and stir it to smooth it out. Add 1 tsp salt and put it in a piping bag

  12. Carefully pipe blobs of the caramel around the edge of the cake so it drips down the sides, use less than you think as it will drip more than you expect and you can always add more. Then cover the whole top of the cake with a thin layer of the caramel and put it back in the fridge for 15 minutes

  13. Put the rest of the biscoff buttercream in a piping bag and pipe rosettes around the edge using a Wilton Number 6B Open Star tip

  14. Tip the remaining crushed Lotus biscuits into the middle of the cake

  15. Finally, chop the dairy fudge in half and place them neatly on top of the buttercream

You can find more of my Cake recipes by clicking here!

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