Lotus Biscoff Cupcakes Recipe By Tasty
LOTUS BISCOFF CUPCAKES RECIPE BY TASTY
Here's what you need: butter, brown sugar, lotus biscoff, self-raising flour, lotus biscuits, eggs, baking powder, lotus biscoff spread, butter, icing sugar, milk
Provided by Amy Crowther
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 319 calories, Carbohydrate 21 grams, Fat 25 grams, Fiber 0 grams, Protein 2 grams, Sugar 15 grams
LOTUS BISCOFF CUPCAKES
Biscoff flavoured sponge topped with Biscoff spread buttercream and a Lotus biscuit
Provided by thebakingexplorer
Categories Dessert
Time 40m
Number Of Ingredients 11
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
Nutrition Facts : Carbohydrate 67 g, Protein 5 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 101 mg, Sodium 263 mg, Fiber 1 g, Sugar 47 g, Calories 583 kcal, ServingSize 1 serving
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