Lotus Biscoff Cupcakes
Biscoff flavoured sponge topped with Biscoff spread buttercream and a Lotus biscuit
Servings 12
Calories 583kcal
Ingredients
For the sponge
- 175 g Butter or baking spread I use Stork
- 175 g Caster sugar or light brown soft sugar
- 3 Eggs large
- 30 g Lotus Biscoff spread smooth
- 175 g Self raising flour
For the buttercream
- 150 g Butter softened, unsalted
- 300 g Icing sugar
- 200 g Lotus Biscoff spread smooth
- 1 ½ tbsp Milk or more if required
For decoration
- 12 Lotus biscuits
- 1 Lotus biscuit crushed
Instructions
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- Mix together the butter, sugar and biscoff spread, ideally using an electric mixer, until smooth
- Add the eggs and mix in
- Then gently whisk or fold in 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. For best results use an electric mixer
- 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
Video
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cupcakes and unsalted butter for the buttercream.
- I used the smooth Biscoff spread for this recipe. You could use the crunchy one for the buttercream, just make sure if you are using a piping nozzle that it's fairly wide at the end so bits of biscuit don't get stuck in it.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 583kcal | Carbohydrates: 67g | Protein: 5g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 263mg | Potassium: 46mg | Fiber: 1g | Sugar: 47g | Vitamin A: 745IU | Calcium: 20mg | Iron: 1mg