The Best Lotus Biscoff Cupcakes

The Best Lotus Biscoff Cupcakes

 

It’s been a long time since I posted any kind of recipe, and this one actually came about thanks to a dinner I went to a few weeks ago. For dessert I had the most amazing Lotus Biscoff cheesecake and it’s pretty much all I’ve been able to think about since. A a result, I’ve spent a lot of time scrolling through various Biscoff recipes on Pinterest.

There are some great looking Biscoff cheesecake recipes out there (this one by Helen looks particularly amazing), but I’m all for simplicity in the kitchen. And if there’s one thing I can bake, it’s a cupcake.

This recipe is a mash-up of a few that I’ve found. There’s cinnamon in the cake itself which I think makes all the difference. They’re most akin to these by Liv A Little Bakery, but I played around with the ingredients a little to make them my own. Enjoy!

 Lotus Biscoff Cupcakes

Lotus Biscoff Cupcakes

Method

  1. Beat the butter and sugar together in a bowl until smooth.

  2. Slowly add the self raising flour, eggs, vanilla and cinnamon, continuing to beat as you do. Keep going until the mixture is smooth and creamy.

  3. Lay out 12 muffin cases and add an equal amount of mixture to each. Bake at 180° for around 15 minutes. Check with a knife or skewer to ensure they’re cooked fully.

  4. Leave the cakes to cool completely before icing.

Ingredients

  • 175g Unsalted Butter

  • 175g Light Brown Sugar

  • 175g Self Raising Flour

  • 3 eggs

  • 2tsp Vanilla Extract

  • 1tsp Ground Cinnamon


Method

  1. Beat the butter until soft. Gradually add the icing sugar, continuing to mix until smooth.

  2. Add the Lotus Biscoff spread and mix. A splash of milk can be used if needed to get the buttercream to the right consistently.

  3. Spoon the mixture onto the cupcakes. You can pipe if you want, but I find that life’s too short. Plus, lashings of buttercream doesn’t need to be neat.

  4. Break up a couple of Lotus Biscoff Biscuits and sprinkle over the top to decorate. I added a whole biscuit to finish them off, but both of these steps are totally optional. They taste just as good without!

BUTTERCREAM INGREDIENTS

  • 75g Unsalted Butter

  • 150g Icing Sugar

  • Half a jar of Lotus Biscoff Spread (around 100g)

  • A splash of Milk

  • Lotus Biscoff Biscuits (to decorate)

 Lotus Biscoff Cupcakes
 Lotus Biscoff Cupcakes
 
On My Bathroom Shelf

On My Bathroom Shelf