Delicious and easy to make Lotus Biscoff Cupcakes, made with brown sugar, biscoff biscuits and spread. Topped with a caremlised flavoured buttercream, a drizzle of spread, and Lotus Cream Sandwich Biscuits.
This is my first venture into baking with Biscoff. I was inspired by the Biscoff recipes I saw on Jane's Patisserie and The Baking Explorer websites. So I popped a few products onto my shopping list and started baking. The biscuits are divine and so is the spread.
I based the recipe around some of my Muffin recipes, I try to keep them as simple as possible. With practice, you eventually learn how easy it can be to substitute some ingredients and how much to add.
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Why You Will Like This Recipe.
- The flavours are amazing and are a lovely change from Nutella and Peanut Butter.
- You can bake ahead of time and freeze the cupcake sponges, without the toppings for later.
- They have a celebratory feel about them and would go down a treat at an afternoon tea or bake sales.
Ingredients, and Alternatives.
This is just an overview of the ingredients I used and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
Ingredients for the Cupcake Sponge Batter
- Butter - Softened making it easier to mix with the sugar.
- Soft light brown and Dark Brown sugar - You could use white caster sugar but you will not get the same caramelised toffee flavour that you get with dark sugar and the sponges will be a lighter colour too.
- Eggs - Medium sized and lightly Lightly Beaten
- Self Raising Flour - This flour contains a raising agent, no need to add any baking powder for this recipe.
- Lotus Biscoff Spread - I used the Crunchy Spread, it's also available as a smooth version.
- Lotus Biscoff Biscuits (crushed) I used a couple of the thin biscuits.
Ingredients for the Biscoff Buttercream Topping.
- Icing Sugar - Always sieved to remove andy clumps.
- Butter - At room temperature, making it easier to mix with the icing sugar.
- Biscoff Cream Biscuits - Also called Lotus Sandwich Biscuits. They are round with a Biscoff Cream filling.
- Biscoff Spread - I used the Crunchy version.
- Milk - This is optional and only needed if your buttercream isn't soft enough for piping.
Variations
An alternative to using the Biscoff Spread - Try using Nutella or Peanut Butter as the spreads are similar in consistency. You can use each spread as a drizzled topping, and may not need to warm it in a pan first. Try giving the Peanut Butter and Nutella spread a good whisk to soften it.
Alternative to Lotus Biscoff Biscuits - Any speculoos flavoured biscuit is ideal as the flavours are similar to the Lotus Biscuits. Oreos would be nice as a chocolate companion to Nutella.
Step by Step Instructions
Preheat the oven to 180 deg fan assisted. Place 10 large cupcake cases into a muffin tin. There is enough mixture to make 12 smaller sized cupcakes. Just make sure that you do not overfill the paper cases to avoid any of the sponge batter from spilling over.
Step 1: Using an electric mixer, beat together the butter and both sugars until light a fluffy.
Step 2: Gradually add the beaten eggs adding a little flour as you go along to help prevent curdling. Mix until well combined. Add the remaining flour, Lotus Spread, the crushed Lotus Biscuits, and mix until well combined.
Step 3: Divide the mixture between 10 – 12 Cupcake cases depending on how large your paper cases are. I made 10 large cupcakes.
Step 4: Bake for 25 – 30 mins or until baked, testing the centre of the cupcakes with a skewer until it comes out clean. Place them on a cake rack to cool completely before you add the Biscoff Buttercream Topping
Step 5 & 6: Using an electric mixer, beat together the softened butter and icing sugar until soft and lighter in colour.
Step 7: Add the Biscoff Crunchy spread and mix until well combined and you have a soft piping consistency. If needed add 1 – 2 tablespoons of milk to soften it a little.
Place the buttercream into a piping bag fitted with a suitable wide nozzle. TIP. If using a star shaped Nozzle, make sure it is wide enough as the biscuits in the crunchy Biscoff spread could block the ends making it very hard to create a suitable pattern. I snipped off the end of a disposable piping bag.
Step 8: Once the cupcakes have cooled completely, begin piping the tops with swirls of buttercream. Melt the Biscoff Spread in a small pan over medium heat and drizzle over the top. Finish with a Lotus Cream Sandwich Biscuit.
Storage
Room Temperature: They are best eaten on the day they are made, but will keep for a couple of days in an airtight container.
Fridge: They will keep in the fridge, but the buttercream and sponge will become firm. Bring back to room temperature before serving.
You could also make the sponge cupcakes and buttercream ahead of time, leave them in the fridge and decorate them later. Bring the buttercream back to room temperature before giving it another whisk to soften it back to a piping consistency.
Freezer: You can freeze the sponge cupcakes individually on a tray, without any toppings. Make fresh buttercream and decorate them as per the recipe.
Baker's Tips
- Tip 1: If using a star shaped Nozzle, make sure it is wide enough as the biscuits in the crunchy Biscoff spread could block the ends making it very hard to create a suitable pattern. I snipped off the end of a disposable piping bag.
- Tip 2: If the buttercream is too thick after adding the Biscoff Spread, add a little milk until it becomes a suitable piping constancy.
- Tip 3: Whatever sized cupcake cases you use, only fill them ¾ full, and you will have lovely domed cupcakes.
Frequently Asked Questions
A sweet creamy cinammon flavoured cookie butter spread make with crushed caramelised flavoured Lotus biscuits, similar in texture to Peanut Butter.
A deep caramel and cinnamon flavoured biscuit and spread.
A good alternative to Biscoff Spread is Nutella or Peanut Butter - which is available in smooth or crunchy.
More Muffin and Cupcake Recipes.
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Lotus Biscoff Cupcakes
Equipment
- Muffin Tin
- 10 Paper Cupcake Cases This recipe will make up to 12 cupcakes if using smaller paper cases.
Ingredients
- 180 g Butter softened
- 90 g Soft light brown sugar
- 70 g Soft Dark Brown Sugar
- 3 medium eggs Lightly Beaten
- 180 g Self Raising Flour
- 40 g Lotus Biscoff (crunchy) Spread You can use the smooth spread if you wish.
- 2 Lotus (thin) Biscoff Biscuits crushed
For the Biscoff Buttercream.
- 175 g Butter softened
- 350 g icing sugar sieved
- 150 g Lotus Biscoff Spread
- 1- 2 tablespoon whole milk optional used to softed the buttercream if needed.
For Decoration
- 10 – 12 Lotus Biscoff Cream Sandwich Biscuits
- 50 g Lotus Biscuit Spread melted for drizzling
Instructions
- Preheat the oven to 180 deg fan assisted. Place 10 large cupcake cases into a muffin tin.
- Beat together the butter and sugars until light a fluffy.180 g Butter, 70 g Soft Dark Brown Sugar, 90 g Soft light brown sugar
- Gradually add the beaten eggs adding a little flour as you go along to help prevent curdling. Mix until well combined.3 medium eggs
- Add the remaining flour, Lotus Spread, crushed thin Lotus Biscuits and mix until well combined.180 g Self Raising Flour, 40 g Lotus Biscoff (crunchy) Spread, 2 Lotus (thin) Biscoff Biscuits
- Divide the mixture between 10 – 12 Cupcake cases depending on how large your paper cases are. I made 10 large cupcakes. Bake for 25 – 30 mins or until baked, testing the centre of the cupcakes with a skewer until it comes out clean.
Make the Biscoff Buttercream
- Using an electric mixer, beat together the softened butter and sieved icing sugar until soft and lighter in colour.175 g Butter, 350 g icing sugar
- Add the Biscoff Crunchy spread and mix until well combined and you have a soft piping consistency. If needed add 1 – 2 tablespoons of milk to soften it a little. Place the buttercream into a piping bag fitted with a suitable wide nozzle. TIP. If using a star shaped Nozzle, make sure it is wide enough as the biscuits in the crunchy Biscoff spread could block the ends making it very hard to create a suitable pattern. I snipped off the end of a disposable piping bag.150 g Lotus Biscoff Spread, 1- 2 tablespoon whole milk
- Once the cupcakes have cooled completely, begin piping the tops with swirls of buttercream. Melt the Biscoff Spread in a small pan over medium heat and drizzle over the top. Finish with a Lotus Cream Sandwich Biscuit.50 g Lotus Biscuit Spread, 10 – 12 Lotus Biscoff Cream Sandwich Biscuits
Your Private Notes
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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