Calling all Biscoff fans – I’ve got the perfect treat for you!
These cupcakes are light and fluffy and packed with that delicious deep caramel flavour. Crunchy Biscoff biscuits, Biscoff buttercream, warm Biscoff drizzle…I told you they were perfect.
I will admit that I had never really paid much attention to Biscoff until earlier this year, but as soon as I tasted these delicious biscuits I was hooked, and I have no doubt you will be too.
Like Oreos, Lotus Biscoff biscuits have a truly unique flavour and it works beautifully in cupcake form.
This is a simple based on my Basic Vanilla Cupcakes, with equal weights of flour, butter and sugar. I’ve added crushed Biscoff biscuits to add a bit of crunch in every bite, as well as the smooth spread to really lock in that tasty Biscoff flavour.
They are also super easy to make – blitz your biscuits, weigh out your ingredients and mix everything together.
I hope you enjoy them as much as I do!
160g self-raising flour
160g caster sugar
160g softened butter
1 tsp baking powder
50g Lotus Biscoff Biscuits
75g Lotus Biscoff Spread
3 medium eggs (room temperature)
1tsp vanilla extract
600g icing sugar (confectioner’s sugar)
250g softened unsalted butter
5tbsp Lotus Biscoff Spread
1 tsp vanilla extract
6 Lotus Biscoff Biscuits to decorate
- Pre-heat your oven to 160°C (320°F, gas mark 4) and place 12 cupcake cases into a muffin tin. Place the Lotus Biscoff Biscuits into a food processor and pulse into fine crumbs.
- Sift your flour, baking powder, sugar and a pinch of salt into a large bowl and whisk together. Add the eggs, butter and vanilla bean paste and mix until well combined. Fold the biscuit crumbs and Lotus Biscoff Spread into the batter.
- Scoop the batter into the prepared cupcake cases, filling to about two thirds of the way, and bake for 22 minutes. Allow your cupcakes to cool for a few minutes in the tin, then transfer to a wire rack to cool completely.
- While your cupcakes are cooling, make a start on your buttercream. Using a stand mixer or hand-held mixer, beat the butter on a low-medium speed for five minutes until it goes pale and gains some volume. You may need to stop your mixer and scrape down the bowl a couple of times.
- Sift in the icing sugar a couple of tablespoons at a time, lightly mixing using a spatula before beating on a low setting between each addition. Repeat until you’ve used all of your icing sugar. Add 4tbsp of the Lotus Biscoff Spread and vanilla extract and mix until fully incorporated.
- Add the buttercream to a piping bag fitted with your favourite nozzle and pipe out a swirl. Pop the final 1tbsp of Lotus Biscoff Spread in the microwave for 10-15 seconds and drizzle over the cupcakes. Finish them off by decorating with half a Lotus Biscoff Biscuit.
Are you a Biscoff fan? I would love to hear your feedback! Leave me a comment below.