Lotus Biscoff (Speculoos) Cupcakes

• Kay

Hey folks,

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!

Lotus Biscoff Cupcakes With Whipped Cream Frosting And Speculoos Drizzle - Kay's Kitchen

I devoured sampled a ‘Lotus softie’ at the Salt food truck in Dubai and reminiscing about this inspired a cupcake equivalent.

Biscoff Cupcakes - Kay's Kitchen

If you haven’t tried these crunchy, caramelised Belgian biscuits with a hint of cinnamon, you’re in for a treat.

Speculoos Cupcakes - Kay's Kitchen

They are seriously good.

Biscoff Cupcakes With Cookie Spread Drizzle - Kay's Kitchen

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.

Lotus Biscoff Cupcakes - Kay's Kitchen

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.

Line Up Of Biscoff Cakes With Vanilla Frosting And Cookie Spread Drizzle - Kay's Kitchen

This is the packet in case you’ve not come across them before:

Lotus Biscoff Cupcakes With Whipped Cream Frosting, Crumbled Biscuits And Drizzle - Kay's Kitchen

I know it’s hot, but I promise these are totes worth turning your oven on for!

Lotus Biscoff Cupcake - Kay's Kitchen

Enjoy,

-Kay

Lotus Biscoff Cupcakes With Cookie Spread Drizzle - Kay's Kitchen

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!

Ingredients:

Cupcakes

  • 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

Instructions:

  1. Preheat the oven to gas mark 5, line a cupcake tin with 18 cupcake cases.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the vanilla extract and whisk again.
  4. One by one, add the eggs, whisking between each addition.
  5. Add the biscoff spread and whisk again.
  6. In a separate bowl, sieve the flour, baking soda and cinnamon, mix well with a balloon whisk.
  7. Add around a third of the flour mixture to the butter, sugar and eggs and whisk to combine.
  8. Add half the buttermilk and whisk to combine.
  9. Repeat with remaining flour and buttermilk until you’ve used up all the ingredients.
  10. Evenly distribute the cake batter to the cupcake liners.
  11. Bake your cupcakes for around 18 mins or until a cake tester comes out clean.
  12. 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.
  13. In a separate small bowl, whisk the mascarpone for 40seconds, just until it stops being clumpy then add it to the cream.
  14. 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.
  15. Using a piping bag and tip, swirl on the whipped cream frosting.
  16. 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.

 

Lotus Biscoff Cupcakes With Vanilla Cream And Cookie Spread Drizzle.jpg

42 thoughts on “Lotus Biscoff (Speculoos) Cupcakes”

    1. Thank you Jess – they’re so delicious aren’t they? I couldn’t believe my eyes when I discovered there was a magical biscoff spread. YUM!

      Like

      Reply

      1. Amazing especially when you enjoy the lotus spread!
        The cake is so soft and moist with a touch of cinnamon.
        Have made it multiple times each time loved by all!
        Served with vanilla ice cream topped with warmed lotus spread sprinkled with lotus crumbs and crushed cornflakes is taking it to another level!

        Thank you for the recipe:)

        Liked by 1 person

      2. Thanks for taking the time to leave a comment and your feedback Zainab! =]

        I’m so happy to hear that it’s a recipe on regular rotation for you! Might have to give the ice cream pairing a go… =]

        Like

  4. Pingback: 16 Mouthwatering Ways To Eat Cookie Butter For Dessert - LuckZap
  5. Pingback: 16 Mouthwatering Ways To Eat Cookie Butter For Dessert – IntelliViral
  6. Pingback: 16 Mouthwatering Ways To Eat Cookie Butter For Dessert | Intelli Wow
  7. Pingback: 16 Mouthwatering Ways To Eat Cookie Butter For Dessert – Buzz Tidings
  8. Pingback: Day Wired » News Daily » 16 Mouthwatering Ways To Eat Cookie Butter For Dessert
  9. Pingback: 16 Mouthwatering Ways To Eat Cookie Butter For Dessert – Celebrity Sync
  10. Pingback: 16 Mouthwatering Ways To Eat Cookie Butter For Dessert – JetGenesis
  11. Pingback: 16 Mouthwatering Ways To Eat Cookie Butter For Dessert – My WordPress Website
  12. Pingback: 16 Mouthwatering Ways To Eat Cookie Butter For Dessert - Viral Babel

    1. Hey –

      I think that should be fine, although I can’t say I’ve used whipping cream before so you may have to adjust the quantities slightly based on the consistency.

      Like

      Reply
  17. Pingback: Lotus Biscoff (Speculoos) Cupcakes | homethoughtsfromabroad626

  18. …….. Hey Kay, I’m from the USA 🇺🇸. Our system is not metric, l also do not have a gas oven. I’m electric. So I’m thinking bake at like 350 degrees, equal to your gas 5? Also, I’m not sure on grams vs ounces, cups. 😂. But I guess I can Google for the conversion. I’m just lazy. Susan

    Like

    Reply

  19. Hi I’m
    Looking to make these tonight but wanted to check if the baking soda is bicarbonate of soda? And whether the flour is self-raising flour?

    Thanks

    Liked by 1 person

    Reply

    1. Hey Ruth,

      Yes, baking soda and bicarbonate of soda is the same. And plain flour, not self raising.

      Let me know how they turn out! Happy baking!

      Kay

      Like

      Reply
  21. Pingback: 30 Of The Best Mouth-Watering Cupcakes - Brighter Craft

  22. hi there! I am so excited to make these today– however, I unfortunately left my kitchen scale at my old house. Does anyone happen to know the equivalents in measuring cups? Thanks in advance!!

    Like

    Reply
  23. Pingback: Tuesday Tidbits {02.02.21} | Play. Work. Repeat.

    1. Hi Ceridwen,

      Yeah. It will work without, just be mindful that the frosting will be a little bit temperamental because the mascarpone stabilises it.

      You’ll want to keep them in the fridge and not store them too long after piping as the cream may collapse after a while.

      Hope they turn out delicious.

      Like

      Reply
  25. Pingback: Lotus Biscoff (Speculoos) & Coffee Cheesecake – Kay's Kitchen

Leave a comment