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Cupcakes

  • 110g caster sugar
  • 110g self raising flour
  • 50g unsalted butter
  • 75g lotus biscoff spread (smooth)
  • 2 medium eggs

Buttercream icing

  • 110g caster sugar
  • 110g self raising flour
  • 50g unsalted butter
  • 75g lotus biscoff spread (smooth)
  • 2 medium eggs
  • 150g icing sugar ( extra may be needed )
  • 50 - 100g biscoff spread ( smooth or crunchy )
  • 100g unsalted butter
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    Method

    • step 1

      Pre heat the oven to gas mark 6 and line a cupcake tray with cases
    • step 2

      Cream together the butter, sugar and biscoff spread in a bowl
    • step 3

      Break the egg and whisk into mixture
    • step 4

      Sieve in the flour and fold in until completely combined
    • step 5

      Evenly fill the cupcake cases with the mixture and bake in oven for 10 to 15 minutes
    • step 6

      Once cooked remove from oven and leave to cool
    • step 7

      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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    Comments, questions and tips (3)

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    Overall rating

    A star rating of 5 out of 5.1 rating

    orchidfoxy

    Ingredients for the icing seems wrong as you state caster sugar, eggs and flour but you don't mention that when making it

    imma palladino

    question

    How many calories in a serving?

    JJ28 avatar

    JJ28

    A star rating of 5 out of 5.

    Delicious! So sweet and smooth!

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