I had some leftover Lotus Biscoff Spread from when I made my Baked Lotus Biscoff Cheesecake, so I decided to use it to make these cupcakes. I used the Lotus Biscoff Spread in the cupcake batter and in the buttercream so that the sweet caramelised Biscoff taste stands out! This recipe makes around 18 cupcakes!
Lotus Biscoff Cupcakes
225g Soften Butter/Baking Spread
225g Caster Sugar
4 x Eggs
225g Self-Raising Flour
100g Lotus Biscoff Spread
1 Tsp Baking Powder
Lotus Biscoff Buttercream
125g Soften Butter
400g Icing Sugar
200g Lotus Biscoff Spread
2-4 Tbsp Milk
Decoration:
18 x Lotus Biscoff Biscuits
1. Preheat the oven to 180C/350F/Gas Mark 4. Then in a large mixing bowl add the softened butter/baking spread, caster sugar, eggs, self-raising flour, Lotus Biscoff Spread and baking powder. Mix until all of the ingredients have been evenly mixed together.
2. Using an ice cream scoop divide out the Lotus Biscoff Cupcake batter into the cupcake cases.
3. Bake the Lotus Biscoff Cupcakes for 13-15 minutes, they would be golden-brown and spring back when lightly pressed when they are baked.
4. Leave the Lotus Biscoff Cupcakes too cool on a wire rack for 30 minutes.
5. While the Lotus Biscoff Cupcakes are cooling make the Lotus Biscoff Buttercream by adding the softened butter, icing sugar and Lotus Biscoff Spread in a large mixing bowl. Then mix the ingredients until you get a nice smooth spreadable buttercream. You may need to add some milk to loosen up the buttercream a bit.
6. Transfer the Lotus Biscoff Buttercream into a piping bag with a Wilton 2M piping tip and pipe rosettes onto the Lotus Biscoff Cupcakes.
7. Sprinkle some crushed Lotus Biscoff Biscuits on top of the Lotus Biscoff Cupcakes.
8. Finally to decorate, add a Lotus Biscoff Biscuit on top of the Lotus Biscoff Cupcake.
Here are some of my other recipes that use Lotus Biscoff Spread, that you may want to try out!
