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Lotus biscoff cupcakes

By Emily Sweeney 1 (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12 cupcakes
Light and fluffy cupcakes with a biscoff twist
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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 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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    Overall rating

    Rating: 5 out of 5.1 rating
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