For the cupcakes:
- 200g unsalted butter/Stork
- 200g golden caster sugar
- 200g self raising flour
- 50g plain flour
- 3 medium free range eggs
- 100g Lotus Biscoff Spread
For the buttercream frosting:
- 80g unsalted butter
- 40g Lotus Biscoff Spread
- 300g icing sugar
- Dash of milk
If you haven’t tried this stuff, prepare for a game changer. You may be familiar with those caramelised biscuits in the red wrappers that, in cafés, waiting rooms, hairdressers and even on planes, are served with a nice cup of coffee? Well, meet the spreadable version.
So, what are they? Well, on the Continent, these tasty morsels are known as Specaloos. Specaloos is the generic name of traditional crispy, spice cookies from Belgium. Biscoff cookies are speculoo cookies. (Still with me?) Biscoff is the name used by Lotus Bakeries for their specaloo cookies, coming from a combination of BIScuit and COFFee, as this is how they are usually served.
This recipe features the tasty biscuit spread in the cupcake and the buttercream frosting for twice the fun and topped with an original Lotus Biscoff Biscuit!
Linke a muffin tin with cupcake cases and pipe your mix in ¾ full. (Alternatively, spoon your mix into cases.)
Once baked, leave to cool in the tin briefly before taking out and leaving to cool fully on the side.
For the buttercream, mix your softened butter for about 5 minutes or until it had become pale in colour.
Finally, add in your Lotus Biscoff Spread to taste, transfer to a piping bag with a nozzle. (I’ve used a 1J) Pipe onto your cooled cupcake and top with a biscuit!
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