Lotus Biscoff Cupcakes

This recipe was adapted from CupcakeJemma on YouTube! I tweaked it and here’s my take on the Lotus Biscoff Cupcake!

Jump ahead:

Ingredient Preparation:

• • Biscoff Base
  • Cupcake Sponge
  • Biscoff Filling
  • Biscoff Buttercream

Instructions:

• • Full bake demonstration (By Cupcake Jemma)
  • Biscoff Base
  • Cupcake Sponge
  • Biscoff Filling
  • Buttercream video demonstration (By Cupcake Jemma)
  • Biscoff Buttercream

This recipe makes a dozen cupcakes.

Ingredients:

Buttery Biscoff Base:

• • • • 100g Lotus biscuits, Crushed (Digestive Biscuits work well too)
      • 15g melted butter
      • 1 tsp honey (Golden/Maple Syrup works fine too)

Cupcake Sponge:

• • • • 125g self-raising flour
      • 80g caster sugar
      • 20g dark brown soft sugar
      • 1/4 tsp bicarbonate of soda
      • 125g soft salted butter
      • 2 eggs
      • 1.5 tbsp milk

Biscoff Filling

• • 100g double/heavy cream
  • Generous tbsp of Lotus Biscoff spread

Biscoff Buttercream:

• • 200g unsalted butter
  • 125g caster sugar
  • 2 egg whites
  • 1 heaping tbsp of Lotus Biscoff spread

Instructions:

Buttery Biscoff Base:

1. 1. Add all 3 ingredients together, and mix them up. (You’re looking for a damp sand texture)
   2. Once done, evenly scoop the crumbs and flatten them in your lined cupcake tin.
   3. Leave it aside, and move onto the cupcake sponge.

Cupcake Sponge:

1. 1. 1. Preheat your fan-assisted oven to 170°C (338°F).
      2. Sieve all your dry ingredients into a mixing bowl.
      3. Add your butter, eggs and milk into the same mixing bowl.
      4. Mix all ingredients until well combined and smooth. (It took about 5 min by hand, and if you’re using a stand mixer, it should take about 1-2 min on medium speed)
      5. Once done, scoop the batter evenly into your cupcake sheets.
      6. Bake at 170°C (338°F) for about 20-22 minutes, until cooked. (Check with the toothpick test)

Biscoff Filling:

1. Combine the double/whipping cream and Biscoff spread in a bowl.
2. Whisk till you get soft peaks!
3. Core the cupcakes and fill them up.

Biscoff Buttercream:

1. Separate your egg whites from yolks.
2. Add your egg whites & sugar into a bowl that can withstand high heat.
3. Using a double boiler, add hot water into a saucepan/large bowl and place the bowl from step 2 above it. (Ensure that the water is not high enough to touch the bottom of the bowl from step 2).
4. Use a whisk to stir until the sugar is all dissolved, and no longer granulated.
5. Take the bowl off the double boiler, and whisk till smooth and cool. (Takes about 10-15min with a stand mixer on medium speed, and 20-25 min by hand)
6. Add in the softened butter to your egg white mixture bit by bit while continuously whisking the mixture. (Take your time and do it slowly. It takes a while for the buttercream to form.)
7. Add in the heaping tablespoon of Biscoff cookie spread into the buttercream mixture and continue whipping until it becomes smooth and silky.
8. Add them into a piping bag and decorate your cupcakes!

And… You’re Done! Time to enjoy the fruits of your labor!

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