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Lotus Biscoff Cupcakes

Lotus Biscoff Cupcakes

Biscoff flavoured sponge topped with Biscoff spread buttercream and a Lotus biscuit

Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the sponge

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

For the buttercream

  • 150 g Butter or baking spread I use Stork
  • 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. Mix 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 or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. 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

  9. Store in an airtight container in a cool place and eat within 3 days