Lotus Biscoff Cupcakes Recipe By Tasty

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LOTUS BISCOFF CUPCAKES



Lotus Biscoff Cupcakes image

Biscoff flavoured sponge topped with Biscoff spread buttercream and a Lotus biscuit

Provided by thebakingexplorer

Categories     Dessert

Time 40m

Number Of Ingredients 11

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)
150 g Butter (softened, unsalted)
300 g Icing sugar
200 g Lotus Biscoff spread (smooth)
1 1/2 tbsp Milk (or more if required)
12 Lotus biscuits
1 Lotus biscuit (crushed)

Steps:

  • 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

Nutrition Facts : Carbohydrate 67 g, Protein 5 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 101 mg, Sodium 263 mg, Fiber 1 g, Sugar 47 g, Calories 583 kcal, ServingSize 1 serving

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