Lotus Biscoff Cupcakes

5 from 1 vote

Delicious and easy to make Biscoff Cupcakes, made with brown sugar, biscoff biscuits and spread. Topped with Biscoff buttercream, a drizzle of Biscoff spread, and Lotus Biscoff Cream Biscuits.

Prep Time20

Cook Time25

Total Time45

Course: Afternoon Tea, Snack

Cuisine: American, British

Keyword: Biscoff, Biscoff Spread, Cupcakes

Servings:

Calories: 748kcal

Author: Lynn

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

Notes

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. 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.

Nutrition