Lotus Bischoff (Speculoos) Cupcakes

Biscoff Cupcake

A buttery, brown sugar vanilla cupcakes topped with a delicious Speculoos/Biscoff  Buttercream. 

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Who doesn’t love those little biscuits that are served to you in coffee shops and the hairdresser every time you order a coffee.  When I see the red packet sitting on the side of the saucer I get a little excited. I now feel cheated if I don’t get a biscuit with my coffee as they are the perfect pairing.

If you haven’t tried these crunchy, caramelised Belgian biscuits with a hint of cinnamon, you’re in for a treat and this recipe will get you hooked on them in no time!

I am a little late to the Biscoff party. I have seen recipes popping up all over the internet. It used to be really difficult to find lotus Biscoff spread locally and really expensive. It’s now widely available in supermarkets so seems like the perfect time to share this bake.

So here you go, I introduce these little biscuits and there distinctive flavour in cupcake form. It is called Speculoos in some European countries if you were wondering about the title ( I have only just learnt this myself) You can call it whatever you want. As long as you try this recipe. 

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Biscoff Cupcakes
Serves 12
A buttery, brown sugar vanilla Cupcakes topped with a delicious Speculoos/Biscoff Buttercream
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 175g Butter/margarine
  2. 175g Light Brown Sugar
  3. 3 large eggs
  4. 175g Self Raising Flour
  5. 2 tsp vanilla
  6. 1 tsp Cinnamon
  7. 1-2 tbsp whole milk
  8. Biscoff Butter Buttercream
  9. 150g Butter
  10. 300g Icing sugar
  11. 200g Speculoos/Biscoff spread
  12. 1-2 Tablespoons whole milk – if needed
Instructions
  1. Preheat your oven to 180C and line a cupcake/muffin tin with cases
  2. Beat the butter and light brown sugar until fluffy
  3. Next add the eggs, self-raising flour, cinnamon and vanilla with the butter/sugar mix until well combined.
  4. Now distribute evenly into the cupcake cases. Bake in the oven for 15-18 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch
  5. Leave to cool completely before icing.
To make the Buttercream
  1. Beat the butter with an electric mixer for a couple of minutes to soften.
  2. Gradually 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. Next add the Biscoff spread to the buttercream and continue mixing, and gradually add the milk until you reach the desired texture ( soft enough to pipe)
  4. Pipe/ Spread the buttercream onto the cupcakes – Sprinkle on some crushed Lotus biscuits and top with a whole Lotus Biscuit.
Notes
  1. Enjoy 🙂
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