Lotus biscoff cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 cupcakes
Light and fluffy cupcakes with a biscoff twist
Ingredients
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
Method
- STEP 1Pre heat the oven to gas mark 6 and line a cupcake tray with cases
- STEP 2Cream together the butter, sugar and biscoff spread in a bowl
- STEP 3Break the egg and whisk into mixture
- STEP 4Sieve in the flour and fold in until completely combined
- STEP 5Evenly fill the cupcake cases with the mixture and bake in oven for 10 to 15 minutes
- STEP 6Once cooked remove from oven and leave to cool
- STEP 7To make the buttercream icing whisk together the butter, icing sugar and biscoff spread ( using as much as you like to make the flavour stronger )
