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

Calories 583kcal

Author thebakingexplorer

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 see notes

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

Metric - US Customary

Instructions

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

Video

Notes

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ¾ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Nutrition