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
