Lotus Biscoff Cupcakes Recipe By Tasty

LOTUS BISCOFF CUPCAKES RECIPE BY TASTY

Lotus Biscoff Cupcakes Recipe by Tasty image

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

Yield 12 servings

Number Of Ingredients 11

Ingredients

½ cup butter
½ cup brown sugar
½ cup lotus biscoff, speculoos spread
½ cup self-raising flour
12 lotus biscuits, finely ground
3 eggs
1 teaspoon baking powder
½ cup lotus biscoff spread
½ cup butter
½ cup icing sugar
milk, a little

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

Lotus Biscoff Cupcakes image

Biscoff flavoured sponge topped with Biscoff spread buttercream and a Lotus biscuit

Provided by thebakingexplorer

Categories Dessert

Time 40m

Number Of Ingredients 11

Ingredients

175 g Butter or baking spread (I use Stork)
175 g Caster sugar (or light brown soft sugar)
3 Eggs (large)
30 g Lotus Biscoff spread (smooth)
175 g Self raising flour (see notes)
150 g Butter (softened, unsalted)
300 g Icing sugar
200 g Lotus Biscoff spread (smooth)
1 1/2 tbsp Milk (or more if required)
12 Lotus biscuits
1 Lotus biscuit (crushed)

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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