LOTUS BISCOFF & WHITE CHOCOLATE CUPCAKES

Oh hey friends, I’m kicking off September with a post that I haven’t done in a very long time but with Charlie’s birthday celebration’s this past bank holiday weekend, I thought it might be an ideal time to post a cupcake recipe that I have been OBSESSED with.

I bloody love baking but baking with Biscoff might be my new favourite thing. I’m not a baker (If my photography didn’t give that away!) but these ones do get the approval from my ten year old nephew so it goes to show how something this good can be made by just about anyone! I’ve made so many batches of these now and although it’s not quite as a good as sharing a real life cupcake, here is the recipe.

I’ve opted for a cheeky white chocolate and vanilla sponge as the base and then went full on with the Lotus Biscoff spread as the buttercream. The only thing I was missing for this recipe were the Biscoff biscuits to crumble and perch on top but actually, I really loved the Milkybar buttons as an alternative. Perfeeeect for a sweet tooth.

What you’ll need for the Cupcakes:

150g unsalted butter

150g light brown sugar

3 medium eggs

150g self raising flour

30g milk chocolate chips (or chopped up white chocolate)

What you’ll need for the buttercream and toppings:

150g unsalted butter

300g icing sugar

200g Biscoff Spread

2 tbsp hot water

Milkybar buttons (or Biscoff biscuits if you’d prefer)

Melted Biscoff Spread

Here’s how to do it:

Line a cupcake/muffin tin with 12 cupcake cases and preheat the oven to 180c (160 if you have a fan)

Beat together the butter (I tend to melt mine slightly) and sugar until nice and fluffy. Then, add in the eggs and flour and beat until all combined.

Stir in the white chocolate chips!

Using an ice cream scoop, add the cake batter evenly into the cupcake cases and bake in the oven for around 18-20 minutes. A skewer should come out nice and clean.

Once the cakes are out the oven and smelling devine, leave them to cool. Meanwhile, beat the butter for the buttercream (ideally with an electric whisk but not essential).

Add in the icing sugar, mixing for 3-4 minutes until combined.

Dollop in the Biscoff spread and continue mixing the buttercream. If needed, add the hot water to make it nice and whippy!

Once the cupcakes have completely cooled, pipe on the buttercream (hopefully better than I managed to). If you fancy, melt a table spoon of spread and drizzle over the top of each one.

Top your cakes off with a couple of milky bar buttons and enjoy for 3/4 days in an air tight container (or one day depending how many you eat once made – it’s tempting!!)