Biscoff Cupcakes

AuthorBobCategoryDifficultyIntermediate

Soft Vanilla Cupcakes topped with Biscoff Buttercream and garnished with a Lotus Biscoff Biscuit. Delicious.

Biscoff Cupcakes

Yields10 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Cupcakes
 150 g Unsalted Butter - softened
 150 g Golden Caster Sugar
 3 Eggs
 150 g Self Raising Flour
 0.50 tsp Baking Powder
 0.50 tsp Vanilla Essence
Buttercream
 175 g Unsalted Butter - softened
 350 g Icing Sugar
 200 g Lotus Biscoff Caramelised Biscuit Spread
 23 tbsp Milk
Topping
 10 Lotus Biscuits

1

Preheat oven to 150ºC, Gas mark 4.

2

Line a Muffin tray with Muffin Cases.

3

Beat together the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, baking powder, flour and vanilla essence and beat until combined.

4

Spoon the mixture into the muffin cases, filling each case 2/3 full. Bake for 20-25 minutes, until golden and spongy to touch.

5

Whilst the cupcakes are baking, make the buttercream by beating together the butter, icing sugar, milk and Biscoff spread. The more you beat it the fluffier it becomes - the choice is yours!!

6

When the cupcakes have fully cooled, using a piping bag, pipe a large rosette on each cake and poke a lotus biscoff biscuit into each cake.

Ingredients

Cupcakes
 150 g Unsalted Butter - softened
 150 g Golden Caster Sugar
 3 Eggs
 150 g Self Raising Flour
 0.50 tsp Baking Powder
 0.50 tsp Vanilla Essence
Buttercream
 175 g Unsalted Butter - softened
 350 g Icing Sugar
 200 g Lotus Biscoff Caramelised Biscuit Spread
 23 tbsp Milk
Topping
 10 Lotus Biscuits

Directions

1

Preheat oven to 150ºC, Gas mark 4.

2

Line a Muffin tray with Muffin Cases.

3

Beat together the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, baking powder, flour and vanilla essence and beat until combined.

4

Spoon the mixture into the muffin cases, filling each case 2/3 full. Bake for 20-25 minutes, until golden and spongy to touch.

5

Whilst the cupcakes are baking, make the buttercream by beating together the butter, icing sugar, milk and Biscoff spread. The more you beat it the fluffier it becomes - the choice is yours!!

6

When the cupcakes have fully cooled, using a piping bag, pipe a large rosette on each cake and poke a lotus biscoff biscuit into each cake.

Biscoff Cupcakes

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