Biscoff Cupcakes with a Lotus Biscoff Spread Centre
Soft cupcakes with a Lotus Biscoff filling
Ingredients
Cupcakes
- 175 g unsalted butter room temperature
- 175 g golden caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- 175 g self-raising flour
- 12 teaspoons Lotus Biscoff spread warmed
Swiss Meringue Buttercream
- 200 g egg whites
- 200 g caster sugar
- 500 g unsalted butter room temperature
- 1 teaspoon vanilla extract
- 150 g Lotus Biscoff spread warmed
Decoration
- 12 Lotus Biscoff biscuits
- 2 tablespoons Lotus Biscoff spread warmed
Instructions
Cupcakes
- Preheat the oven to 180°C / 160°C fan / 350°F and line a 12-hole cupcake tin with cases.
- Add all cupcake ingredients except the Biscoff spread to a large bowl. Beat for 1–2 minutes with an electric whisk or 3–4 minutes by hand until smooth.
- Divide the batter evenly between cupcake cases.
- Bake for 18 minutes, or until the sponge springs back when lightly pressed.
- Cool completely, then cut a small hole from the center of each cupcake.
- Fill each hole with 1 teaspoon of warmed Lotus Biscoff spread.
Swiss Meringue Buttercream
- Place egg whites and sugar in a heatproof bowl over a pan of gently simmering water. Ensure the bowl does not touch the water.
- Whisk continuously for about 4 minutes until the sugar has dissolved and the mixture feels smooth.
- Transfer to a stand mixer and whisk until thick, glossy, and the bowl feels cool.
- Add butter gradually, beating well after each addition until smooth and creamy.
- Mix in vanilla extract and warmed Biscoff spread until fully incorporated.
- Transfer to a piping bag fitted with an open star nozzle.
Decorate
- Pipe buttercream swirls on each cupcake.
- Top with a Lotus biscuit.
- Drizzle with warm Biscoff spread
Notes
- Store filled cupcakes at room temperature for same-day serving