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!
Step by step…
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.
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!
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Jem 1E Piping nozzle||Red cupcake cases||Biscoff spread|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Biscoff recipes…
|Biscoff Cheesecake Squares||Biscoff & Banana Cake with Caramel Drip||Biscoff Cheesecake (No Bake)|
|Biscoff Brownies||Biscoff Loaf Cake|
Lotus Biscoff Cupcakes
Biscoff flavoured sponge topped with Biscoff spread buttercream and a Lotus biscuit
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
- 12 Lotus biscuits
- 1 Lotus biscuit crushed
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases
Mix together the butter, sugar and biscoff spread, using a silicone or wooden spoon, or electric mixer, until smooth
Add the eggs and whisk well
Then gently whisk in the self raising flour
Divide the mixture between the 12 cupcake cases
Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
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
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
The biscuits will go soft after several hours in contact with the buttercream so add them later if you're not serving the cupcakes straight away
Store in an airtight container in a cool place and eat within 3 days
NB. This post is NOT in anyway sponsored by Lotus – I just love their product!
If you like this, check out more of my Cupcake recipes!
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