Lotus Biscoff Cupcakes Recipe By Tasty Food

SIMPLY THE BEST BISCOFF CUPCAKES!

Steps:

• Preheat your oven to 180C (350F) and line a muffin tin with 12 large cupcake cases (or if using small cases up to 20).
• Crush 10 Biscoff cookies using a mini chopper, pestle and mortar or place in a ziplock bag and pound with a rolling pin.
• Combine the dry ingredients - self raising flour, sugar, cookie crumbs and spices in a mixing bowl.
• Add the softened butter (or better yet, Stork), eggs, milk and vanilla. Beat together until you have a smooth batter, scraping the bowl halfway through.
• Divide the batter between 12 large cupcake cases filling ⅔ of the way. Bake for 18-20 minutes until the cupcakes are risen and golden.
• Leave the cupcakes to cool on a wire rack. Try not to eat them all before frosting (I swear only half make it to that stage).
• Add softened unsalted butter, icing sugar, spices, Biscoff spread, vanilla and cream to a mixing bowl.
• Beat on low speed until ingredients combine and then increase the speed until the Biscoff buttercream is smooth and holds peaks.
• Transfer to a piping bag fitted with a large star tip and pipe a generous swirl over the cupcakes or use an offset spatula to spread some frosting on top.
• Drizzle with softened Biscoff spread and decorate with Biscoff biscuits or more crumbs. Share responsibly!

LOTUS BISCOFF CUPCAKES RECIPE BY TASTY

Steps:

• Preheat your oven to 160°C and line a muffin tin with 12 cupcake liners.
• Beat cake ingredients together in a bowl until fully combined. Then, fill cupcake liners.
• Bake cupcakes for 20 minutes. Then, let cool for 45 minutes.
• While cupcakes are cooling, prepare icing by beating Lotus Biscoff spread with butter. Then, add the icing sugar a tablespoon at a time, making sure that it is fully combined before adding the next tablespoon.
• Pipe buttercream onto cooled cupcakes and serve.

LOTUS BISCOFF CUPCAKES

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