Biscoff biscuits have blown up and there are now multiple items based around the biscuits including a spread.
I decided it was time I jumped on the band wagon and did something with Biscoff and my sister in law also requested some Biscoff cupcakes, so it felt like a good time to do.
These cupcakes should be called Biscoff Overload cupcakes due to amount of biscoff I put in these. I used it anywhere I could.
I was planning to just do vanilla cupcakes with biscoff buttercream and a biscoff centre, but I just went crazy and added it to everything just because well why not make the most of the biscoff.
Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee.
Lotus biscuits have the most amazing caramelised spice flavour which is really unique and works beautifully in lots of recipes. The Biscoff spread is made from ground Lotus biscuits and tastes exactly like a smooth creamy version of the famous biscuits – it’s so SO good.
I did core out some of the cupcake, and add in some Lotus Biscoff spread. You don’t need to do this if you don’t want to much Biscoff in these cupcakes but surely there isn’t such a thing as too much Biscoff.
You could add either a full sized biscuit to the top of the cupcake if you prefer but my sister in law asked for crushed biscuits so that is what I gave her. These cupcakes were a hit with my sister in law and family.
- 125 g Self-raising flour
- 125 g softened butter
- 2 eggs
- 125 g caster sugar
- 2 tbsp milk
- 75 g Lotus biscoff spread
- 1 tsp baking powder
- 200 g unsalted butter
- 400 g icing sugar
- 50 g Lotus biscoff spread
- 2 biscoff biscuits crushed up
- Pre heat the oven to gas mark 6 and line a cupcake tray with cases
- Cream together the butter and sugar then add the eggs on at a time until fully incorporated.
- Sieve in the flour and fold in until completely combined then add the biscoff spread and mix in until fully incorporated.
- Evenly fill the cupcake cases with the mixture and bake in oven for 20 minutes or until golden brown.
- Once cooked remove from oven and leave to cool in the tray for 5 minutes then remove and leave to cool on a cooling rack.
- Once the cupcakes have cooled, using a cupcake corer. Core each cupcake and fill the hole with more biscoff spread then add the cake top back into the cupcake.
- Beat the butter until pale and fluffy then sieve in the icing sugar a bit at a time until fully incorporated.
- Mix in the lotus biscoff spread until fully incorporated. Then pipe the buttercream on to the cupcakes and top with the crushed biscuit.