Lotus Biscoff Cupcakes Recipes
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
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!
Nutrition Facts : Calories 414 kcal, Carbohydrate 55 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 89 mg, Sodium 151 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving
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
LOTUS BISCOFF CUPCAKES
Light and fluffy cupcakes with a biscoff twist
Provided by Emily Sweeney 1
Time 35m
Yield Makes 12 cupcakes
Number Of Ingredients 0
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 )
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