Lotus biscoff cupcakes
Makes 12 cupcakes
Easy
Prep:
Cook:
Light and fluffy cupcakes with a biscoff twist
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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
Method
step 1
Pre heat the oven to gas mark 6 and line a cupcake tray with casesstep 2
Cream together the butter, sugar and biscoff spread in a bowlstep 3
Break the egg and whisk into mixturestep 4
Sieve in the flour and fold in until completely combinedstep 5
Evenly fill the cupcake cases with the mixture and bake in oven for 10 to 15 minutesstep 6
Once cooked remove from oven and leave to coolstep 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 )
