How to make delicious Lotus Biscoff cupcakes with a brown sugar sponge and Biscoff buttercream

A simple vanilla cupcake, but with the twist of using light brown sugar in the cupcakes they have a lovely natural caramel taste to go with the caramelised theme of the Biscoff!

How to make delicious Lotus Biscoff cupcakes with a brown sugar sponge and Biscoff buttercream

If you are a cookie lover, you will love these. If you are a Biscoff lover, you will love these. If you are a cupcake lover, you will love these. I think you get the picture, enjoy!

Prep Time: 20 minutes
Cook Time: 20 minutes
Decorating Time: 20 minutes

Ingredients

Cupcakes

  • 150 g Unsalted Butter/Stork
  • 150 g Light Brown Sugar
  • 3 medium Eggs
  • 150 g Self Raising Flour

Buttercream

  • 150 g Unsalted Butter
  • 300 g Icing Sugar
  • 200 g Biscoff Spread
  • 1-2 tbsp Boiling Water

Decoration

  • Biscoff Spread
  • Biscoff Biscuits

Instructions

Cupcakes

  1. Preheat your oven to 180C/160 Fan/350F and get 12 cupcake cases ready
  2. Beat the butter with the light brown sugar until fluffy
  3. Add in the eggs and flour and beat again till combined
  4. Using an ice-cream scoop (to make it the same amount per cupcake) dollop into the cupcake cases
  5. Bake in the oven for 17-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – Leave to cool.


Buttercream

  1. Beat the butter with an electric mixer for a couple of minutes to loosen it.
  2. Add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
  3. Add the Biscoff spread to the buttercream and continue mixing. If needed, add in the boiling water. Keep on beating for 5 minutes until whipped


Decoration

  1. Pipe the buttercream onto the cupcakes – We used a 2D closed star piping tip.
  2. Add on a Biscoff biscuit, and some biscuit crumbs.
  3. Enjoy!

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