Lotus Biscoff Cupcakes

Lotus biscoff cake is definitely one of my favourites and after a lot of requests, I decided to make a cupcake version of my layer cake. I added a lotus cream into the centre of the cupcake, which broke up the texture and flavour of the cupcake and buttercream without being too rich.

Lotus Cream Filling

Unlike my other recipe, I decided to add a cream to the middle of my cupcake. The amounts can be slightly adjusted depending on how creamy you want it and how much you want of it. Even if you are not a big fan of cream, this is still delicious and you can just add more spread if you want to hide the cream flavour.

Ingredients

Cake Batter

· 150g Plain Flour

· 80g Dark Brown Sugar

· 70g Caster Sugar

· 125g Unsalted Butter (room temperature)

· 1 Tbsp Milk

· 75g Lotus Biscoff Spread

· 2 Eggs

Biscoff Icing

· 350g Icing Sugar

· 275g Unsalted Butter (room temperature)

· 100g Lotus Biscoff Spread

Lotus Cream Filling

· 70-90ml Heavy or Double Cream

· 40g Lotus Biscoff Spread

· Pack of lotus biscuits

Instructions

Cake Batter

1. Preheat the oven to 180 degrees C (350 degrees F). Fill a cupcake tray with 12 large cupcake or muffin cases.

2. In a large bowl, sieve the flour and sugars and mix until combined.

3. Dice the butter and add in to the bowl until it comes together like a wet dough.

4. Add in the eggs one at a time, mixing in between each one.

5. Finally, add in the milk and spread and mix.

6. Spread evenly between the cupcake cases.

7. Bake for 15-20 minutes or until a skewer comes out clean.

Lotus Cream Filling

1. Add the cream and spread into a bowl and whisk until soft peaks form. (Do this by hand as it can be very easy to over mix cream with an electric whisk).

2. Using an apple corer or a knife, cut out the top of the cake and fill with the cream filling.

Lotus Biscoff Icing

1. Whisk the unsalted butter for around 5 minutes until light and fluffy.

2. Slowly sift in the icing sugar around 100g at a time and whisk in between until all the icing sugar has been whisked in.

3. Then add in the spread and whisk again. Add milk if needed until you have the correct piping consistency.

4. Pipe onto the cupcakes.

You could choose to decorate them by drizzling some spare melted spread or by adding a biscuit but it is up to you.