Lotus Biscoff Cupcakes

RatingDifficultyBeginner

Prep Time30 minsCook Time30 minsTotal Time1 hr

For the Cupcakes:
 1 ½ cups Plain flour
 1 tbsp Baking powder
 2 Large eggs
 2 tbsp Vanilla extract
 200 ml Alpro almond milk
 140 g Caster sugar
 ½ cup Vitalite butter
 2 Lotus Biscoff biscuits (crushed)
For the Frosting:
 2 sticks Unsalted butter (room temperature)
 500 g Powdered sugar
 1 tbsp Vanilla extract
 2 tbsp Milk ( optional)

For the Cupcakes:
1

Preheat the oven to 180°C (356 F)

2

In a deep bowl, Cream the butter and sugar together until light and fluffy using an electric mixer and add vanilla extract.

3

Add the eggs one at a time, each time mix until incorporated completely. Measure the milk into a jug.

4

In a separate bowl, add the flour and the baking and mix together using a whisk.

5

Add the flour mixture in 3 parts alternatively with 1 part of milk, ending with the flour mixture. Remember to scrape down the sides in between each addition to make sure everything is incorporated.

6

Fold in the 2/3 of crushed lotus biscuits into the mixture and scoop/spoon the batter into the cupcakes cases until it's 2/3 full. Bake for 20-30 minutes.

For the Frosting:
7

Beat the butter with a mixer for 5 minutes on a low speed. Gradually, add the icing sugar then add vanilla extract and mix for 2 minutes for on a medium-high speed.

8

Add the frosting to a piping and decorate your cupcakes.

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Ingredients

For the Cupcakes:
 1 ½ cups Plain flour
 1 tbsp Baking powder
 2 Large eggs
 2 tbsp Vanilla extract
 200 ml Alpro almond milk
 140 g Caster sugar
 ½ cup Vitalite butter
 2 Lotus Biscoff biscuits (crushed)
For the Frosting:
 2 sticks Unsalted butter (room temperature)
 500 g Powdered sugar
 1 tbsp Vanilla extract
 2 tbsp Milk ( optional)

Directions

For the Cupcakes:
1

Preheat the oven to 180°C (356 F)

2

In a deep bowl, Cream the butter and sugar together until light and fluffy using an electric mixer and add vanilla extract.

3

Add the eggs one at a time, each time mix until incorporated completely. Measure the milk into a jug.

4

In a separate bowl, add the flour and the baking and mix together using a whisk.

5

Add the flour mixture in 3 parts alternatively with 1 part of milk, ending with the flour mixture. Remember to scrape down the sides in between each addition to make sure everything is incorporated.

6

Fold in the 2/3 of crushed lotus biscuits into the mixture and scoop/spoon the batter into the cupcakes cases until it's 2/3 full. Bake for 20-30 minutes.

For the Frosting:
7

Beat the butter with a mixer for 5 minutes on a low speed. Gradually, add the icing sugar then add vanilla extract and mix for 2 minutes for on a medium-high speed.

8

Add the frosting to a piping and decorate your cupcakes.

Lotus Biscoff Cupcakes

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