A pretty simple recipe today guys! I’m quite hesitant to make cupcakes as I feel they’re very overdone already, but they are a simple bake and I know lots of people enjoy making them. These cupcakes are super easy to make and are extremely yummy. Lotus Biscoff is delicious in everything I swear! Anyway I hope you enjoy my recipe :) (Yields 16 cupcakes).
Ingredients -
(Cupcake batter):
190g unsalted butter
200g plain flour 200g golden caster sugar
3 medium eggs
1/4 tsp bicarbonate of soda
1 tsp baking powder
A pinch of salt
2 tsp vanilla extract
150ml buttermilk
2 tbsp Biscoff spread
(Biscoff butter cream):
400g icing sugar
200g unsalted butter
1 tsp vanilla extract
1-2 tbsp biscoff spread.
(Decoration):
1 tbsp Biscoff spread melted to drizzle on top
1-2 Biscoff biscuits crushed to sprinkle on top
Directions -
Preheat your oven to 180 degrees conventional.
Cream together the butter and sugar until smooth.
Add in the 3 eggs separately and stir to combine.
Add in the vanilla extract and buttermilk, stir to combine.
Sift the dry ingredients into a separate bowl, then add slowly to the wet ingredients. Stir slowly as you pour.
Add in the Biscoff spread and mix to combine.
Pour the cupcake batter into your cupcake cases. Try to fill them evenly.
Cook in the oven for 15-20 minutes or until they are golden brown.
Buttercream -
Mix together the 400g of icing sugar and 200g of soften unsalted butter until smooth and thick.
Add in the vanilla extract and Biscoff spread. Add 1-2 tsps of whole milk if the buttercream isn’t to the consistency you like.
Decoration -
Either pipe on the buttercream or spread it with a knife.
Melt some Biscoff spread in the microwave and drizzle it on top of the cupcakes.
Crush a couple of Lotus biscuits and sprinkle the crumbs on top.
Enjoy!