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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