Lotus Biscoff Cupcakes

Description

These cupcakes are NOT for people who like Lotus Biscoff a bit, or who enjoy it from time to time. They are for serious die-hard fans who can’t order anything else once they see a Lotus item on the menu. So, let’s break it down. The recipe makes 12 cupcakes and uses an entire 400 gram jar. The cupcake base is a delicious Lotus based cake that is so soft, yummy and it is absolutely fine on its own. To take it to the next level, the frosting is mostly made of the Lotus spread but it’s more decadent for sure. The entire thing is topped with a lotus cookie, and you can drizzle whatever remaining spread you have on the top.

Lotus Biscoff Cupcakes

Servings 12

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

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Ingredients

  

Cupcake Base

• 113 g Unsalted Butter (Room Temperature)
• 100 g White Sugar
• 100 g Soft Packed Brown Sugar
• 2 Large Eggs (Room Temperature)
• 100 g Lotus Spread
• 1 tsp Vanilla Extract
• 185 g All Purpose Flour
• 1.5 tsp Baking Powder
• ½ tsp Salt
• ½ tsp Cinnamon
• 160 ml Milk

Frosting

• 90 g Unsalted Butter (Room Temperature)
• 90 g Icing Sugar
• 270 g Lotus Spread
• 2 tbsp Milk
• 1 pinch Salt

Topping

• 12 Lotus Buiscuits
• 30 g Lotus Spread

Instructions

 

• Preheat oven to 180°C.
• To make the cupcake: In the bowl of a stand mixer, beat the room temperature butter for 1 minute and then add the sugars and continue beating until they all come together. Then add the eggs, one by one, the vanilla extract, and the Lotus spread. Then mix for about 3 minutes. The batter will be loose and it will come together, if you need to scrape the sides of your bowl go ahead and do that.
• Then add the dry ingredients, and beat slowly. Be careful and don’t overbeat at this stage. When the machine is running on low, pour the milk gradually. Give the batter a good mix with a spatula and your batter is ready.
• Place cupcake liners inside a cupcake pan and fill them in three fourths of the way. Shake your pan and then bake at 180°C for 15-18 minutes.
• Take them out of the pan and cool them before frosting.
• For the frosting, beat the butter and the Lotus spread together until they are creamy, then add the powdered sugar and beat until they come together. Add a pinch of salt and 1-2 tbsp of milk to make it creamy because it will be stiff.
• When the cupcakes have cooled down completely, frost them and add a cookie on top. Then heat the remaining 30 g of Lotus spread in the microwave for 30 seconds and drizzle it on top. Enjoy!

Calories: 521kcal