Hope you’re well?
It feels like summer has finally arrived in London this week. The sun has shone, it was consistently warm(ish) and we were all just that little bit chirpier. Well, as chirpy as Londoners get, we’re a pretty grumpy bunch even when we’re happy…
It’s been a great weekend mostly spent chilling and basking in some of the aforementioned rays. I’m talking about lazing around in hyde park, iced coffees, cycling down the canals and through the Olympic Park, more iced coffees and actually sitting outside without a coat / jumper on. Oh, and did I mention sipping on iced coffees? I sometimes forget how beautiful London is when it’s sunny. It’s a glorious city that I’m lucky enough to call home. I should really try harder to make the most of it.
This week I’m sharing a new cupcake recipe that I’ve developed after flicking, wistfully through old holiday pics – when it wasn’t so sunny ’round here!
devoured sampled a ‘Lotus softie’ at the Salt food truck in Dubai and reminiscing about this inspired a cupcake equivalent.
If you haven’t tried these crunchy, caramelised Belgian biscuits with a hint of cinnamon, you’re in for a treat.
They are seriously good.
Moist, biscoff infused, cinnamonny cupcakes topped with a vanilla whipped cream frosting, crumbled Lotus biscuits and a whole biscuit on top for an extra special treat.
You can get a complimentary biscoff spread too, which I drizzled over the top! It’s really well balanced – slightly salty which means the caramelised sweetness isn’t overpowering, in fact, it’s very moreish.
This is the packet in case you’ve not come across them before:
I know it’s hot, but I promise these are totes worth turning your oven on for!
P.S. Add the biscuits and crumbs just before serving else they tend to pick up the moisture from the frosting and go a little soggy!
- 250g flour
- 250g caster sugar
- 1/2 tsp cinnamon powder
- 100g Lotus Biscoff biscuit spread
- 165g unsalted butter, room temperature
- 1 tsp baking soda
- 180ml buttermilk
- 3 eggs
- 2 tsp vanilla extract
Frosting / Decoration
- 600ml double cream
- 50g mascarpone
- 50g icing sugar
- 5 crushed Lotus Biscoff biscuits
- 100g Lotus Biscoff biscuit spread
- 18 biscuits
- Preheat the oven to gas mark 5, line a cupcake tin with 18 cupcake cases.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the vanilla extract and whisk again.
- One by one, add the eggs, whisking between each addition.
- Add the biscoff spread and whisk again.
- In a separate bowl, sieve the flour, baking soda and cinnamon, mix well with a balloon whisk.
- Add around a third of the flour mixture to the butter, sugar and eggs and whisk to combine.
- Add half the buttermilk and whisk to combine.
- Repeat with remaining flour and buttermilk until you’ve used up all the ingredients.
- Evenly distribute the cake batter to the cupcake liners.
- Bake your cupcakes for around 18 mins or until a cake tester comes out clean.
- Meanwhile, start on your frosting by whisking together the double cream and icing sugar in a large bowl for a couple of mins until nice and frothy.
- In a separate small bowl, whisk the mascarpone for 40seconds, just until it stops being clumpy then add it to the cream.
- Whisk until just it’s just whipped and thick enough to use – don’t over do it! Pop it back in the fridge whilst your cupcakes cool to room temperature.
- Using a piping bag and tip, swirl on the whipped cream frosting.
- To decorate, sprinkle on the crushed biscuits and drizzle on some warmed through spread – I used a bain marie for this, simply place a sauce pan on a low heat with around an inch of water, place a heat proof bowl on top and stir frequently until the biscoff spread has loosened out.