Lotus Biscoff cupcakes

I don’t actually like these but I made them for my nephew in ‘lock down baking’. I like making things I don’t eat sometimes, saves me adding to my waistline.

  • Cupcake ingredients
  • 175g self-raising flour
  • pinch of salt
  • 125g unsalted butter – softened
  • 175g caster sugar
  • 2 large free range eggs – room temperature
  • 1 tablespoon of Lotus Biscoff spread (smooth)
  • 2 tablespoons of semi / full fat milk
  • Buttercream ingredients
  • 150g softened butter
  • 300g icing sugar
  • 200g Lotus Biscoff spread (smooth)
  • 1 1/2 tbsp of semi / full fat milk
  • 12 Lotus Biscoff biscuits

Cupcake Method

  • Preheat the oven to 180C/350F/gas 4
  • Put softened butter into a large bowl and beat with an electric mixture until very pale
  • Gradually add in the sugar and beat for a further 4 minutes (do not skip this step!)
  • Slowly add in the eggs, beating well after each addition
  • Beat in the Lotus Biscoff spread
  • Using a large metal spoon add in the sifted flour and salt in three batches, adding the milk in between
  • Once all combined spoon evenly into your cases – I use large muffin cases
  • Bake for about 20 minutes until risen and golden brown
  • Leave to cool for 2 minutes and transfer to a wire tray – leave to cool completely until icing.

Buttercream method

  • Beat with an electric mixer the butter until very pale
  • Add in the Lotus Biscoff Spread (smooth)
  • Gradually add in the sifted icing sugar, use a low speed
  • Alternate with the milk to keep smooth
  • Add to the piping bag and swirl on, I use a Wilton Large Drop Flower Piping Tip #2D nozzle

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