Soft Vanilla Cupcakes topped with Biscoff Buttercream and garnished with a Lotus Biscoff Biscuit. Delicious.
Preheat oven to 160ºC, Gas mark 4.
Line a Muffin tray with Muffin Cases.
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.
Spoon the mixture into the muffin cases, filling each case 2/3 full. Bake for 20-25 minutes, until golden and spongy to touch.
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!!
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.
Servings 10