Do you guys remember me raving about this Lotus Biscoff spread a little while back in this post? When I say raving I mean eating it straight from the jar like some kind of savage? Well the obsession has not slowed down. I figured why not put two of my favourite things together and produce a batch of cupcakes, with dreamy Biscoff buttercream frosting *drools* Here’s the recipe if you fancy making some of these for yourself…
What you will need for the vanilla cupcakes:
180g of unsalted butter
3 fresh medium sized eggs
180g of white sugar
180g of plain flour
1/2 a teaspoon of baking power
a pinch of salt
What you will need for the buttercream frosting:
1 tub of Lotus Biscoff smooth spread
1 packet of Lotus biscuits (I chose chocolate topped!)
180g of softened butter
350g of sifted icing sugar.
Pre-heat your oven to 180 degrees or 160 if you have a fan assisted oven. In a large bowl, add the unsalted butter, three eggs and 180g of sugar. Whisk until nicely combined together. Add the pinch of salt and the baking powder, mix in with a spoon. Now add the 180g of plain flour and whisk well.
Line a baking tray with cupcake cases and divide the cake mixture evenly, be careful not to overfill the cases as the cupcakes will rise too much! Place them in the oven and bake for 18-20 minutes until they are lightly golden brown. Place a skewer through the middle of the cake, if it comes out clean they’re done!
Leave the cakes to cool (I mean really, really cool down) before icing them as you’ll be left with sloppy icing. Whilst the cupcakes are cooling it’s time to make the buttercream frosting. In a mixing bowl add the softened butter and gently sift in the icing sugar, whisking as you go. Once creamed together add in a tablespoon (or two) of the Biscoff spread. You can have it as strong or as weak as you want, its up to you.
I usually pop the icing in the fridge for around 15 minutes, once the cakes are cool it is time to pipe the icing. I used a large piping bag to carefully pipe the icing onto the cupcakes, decorate with a biscuit and a sprinkling of icing sugar and you’re done…ta-dah!