Lotus Biscoff Cupcakes
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 12 servings
For the cakes:
- ½ cup butter (105 g)
- ½ cup brown sugar (90 g)
- ½ cup lotus biscoff (180 g), speculoos spread
- ½ cup self-raising flour (90 g)
- 12 lotus biscuits, finely ground
- 3 eggs
- 1 teaspoon baking powder
For the buttercream:
- ½ cup lotus biscoff spread (160 g)
- ½ cup butter (80 g)
- ½ cup icing sugar (120 g)
- milk, a little
Preparation
- Preheat your oven to 160°C and line a muffin tin with 12 cupcake liners.
- Beat cake ingredients together in a bowl until fully combined. Then, fill cupcake liners.
- Bake cupcakes for 20 minutes. Then, let cool for 45 minutes.
- While cupcakes are cooling, prepare icing by beating Lotus Biscoff spread with butter. Then, add the icing sugar a tablespoon at a time, making sure that it is fully combined before adding the next tablespoon.
- Pipe buttercream onto cooled cupcakes and serve.
- Ready for a smarter way to find recipes? Use Botatouille, our AI-powered food genius in the Tasty app. Download here
