Lotus Biscoff Cupcakes Food

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

LOTUS BISCOFF CUPCAKES

Steps:

• Pre heat the oven to gas mark 6 and line a cupcake tray with cases
• Cream together the butter, sugar and biscoff spread in a bowl
• Break the egg and whisk into mixture
• Sieve in the flour and fold in until completely combined
• Evenly fill the cupcake cases with the mixture and bake in oven for 10 to 15 minutes
• Once cooked remove from oven and leave to cool
• To make the buttercream icing whisk together the butter, icing sugar and biscoff spread ( using as much as you like to make the flavour stronger )

BISCOFF MUFFINS

Steps:

• Preheat your oven too 190c/ 170c fan/ gas mark 5. Add 10 muffin cases into a silicone/ normal muffin tray. Put 160g golden caster sugar, 220g plain flour, and 1 tsp of bicarb in a bowl and mix well until combined. In a jug whisk together 120ml natural yogurt, 2 large beaten eggs and 1 tsp of vanilla extract. Tip the 160g of melted butter and the jug contents into the dry ingredients and quickly fold in to combine. I use the figure of 8 method to fold.
• Add a tbsp of the mixture to each muffin case. In the centre add half a tsp of biscoff spread into each muffin case on top of the mix trying not to get it too close to the sides. Then add another tbsp of mix on top to incase the spread.
• Bake for 18-20 minutes until risen, golden and springy to touch. Leave to stand for 5 minutes then pop muffins onto a cooling rack.
• To decorate I made a small slit in the top of the muffin (enough to allow the biscuit to sit in and hold in place). I then added a quarter of a tsp of biscoff spread while the muffins are still warm on top and then placed biscuit in the slit. This melted the spread to make a lovely gooey coating over the top.
• Store in an airtight container for 2-3 days to keep them fresh and stop the biscuit from going soft.