Indulge in the world of heavenly flavors with these Lotus Biscoff Cupcakes! Crafted with a luscious combination of Biscoff spread and creamy buttercream, these cupcakes are more than a dessert - they're a delightful experience. With a step-by-step guide, this delicious recipe will make you the star of any occasion. Let’s dive into the recipe that promises pure indulgence.
Lotus Biscoff Cupcakes are a delightful twist on traditional cupcakes. While they can be enjoyed any time of the year, they make a special appearance during holiday celebrations, adding a touch of elegance to festive feasts. Speaking of Biscoff, have you tried our scrumptious Biscoff Brownies? They’re another delectable way to enjoy this beloved spread, perfect for sharing with friends and family.
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- Biscoff spread
- Baking powder
- Egg whites
See recipe card for quantities.
Prepare the Cupcake Batter
Cream butter, Biscoff spread, and sugar, then add eggs, flour, salt, baking powder, and milk, mixing well.
Fill and Bake the Cupcakes
Pour the batter into your cupcake mold, ensuring even distribution for 12 cupcakes, and bake at 350°F for 18 minutes.
Prepare Biscoff Buttercream
On a bain-marie, heat egg whites and sugar, whip into a meringue, and add cold butter cubes and Biscoff spread.
Carve and Fill the Cupcakes
Once cooled, carve a hole in each cupcake and fill with melted Biscoff spread.
Decorate with Buttercream
Using a pastry bag, top the cupcakes with the Biscoff buttercream and decorate as desired.
Serve and Enjoy
Present your beautifully decorated Lotus Biscoff Cupcakes and enjoy them with friends and family.
Hint: Ensure that your cupcakes are completely cooled down before carving the holes and decorating with buttercream. Working with cooled cupcakes will help the Biscoff spread and buttercream to set properly, enhancing the overall texture and flavor.
For those on a dairy-free diet, consider substituting regular butter with a dairy-free alternative, and use almond or soy milk instead of regular milk. Always check the ingredient labels to make sure they meet your dietary needs.
You can add a touch of extra flavor by incorporating chopped nuts, chocolate chips, or a splash of vanilla extract into the batter. Customize your Lotus Biscoff Cupcakes with different piping techniques or edible decorations to suit any theme or occasion.
The most useful equipment for this recipe includes a stand mixer for whipping the buttercream, a cupcake mold, and a pastry bag for decorating. If you don’t have a stand mixer, a hand mixer or whisk will work, though it may require more effort and time.
Store the Lotus Biscoff Cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. If refrigerated, let them come to room temperature before serving for the best flavor.
Ensure that the butter for the buttercream is cold and cut into cubes before adding to the meringue. This helps in forming a thick and shiny texture, essential for the perfect Biscoff buttercream.
Stored in an airtight container, they can last up to a week at room temperature.
Yes, you can substitute with regular buttercream, but the Biscoff flavor adds a unique twist.
You can melt Biscoff spread in the microwave in 20-second intervals or use a double boiler.
Crushed Biscoff cookies, chocolate shavings, or edible flowers are great decoration options.
They're done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Yes, they can be frozen without the buttercream for up to 3 months.
Yes, use dairy-free butter and milk alternatives.
Any type of milk, including dairy-free alternatives, will work well.
You can refrigerate it in an airtight container for up to a week. Let it come to room temperature before using.
Looking for other recipes like this? Try these:
¼ cup (55g) Butter
¾ cup + 1tbsp (200g) Biscoff spread
¾ cup (160g) sugar
1 ½ cups (180g) flour
⅛ tsp (2g) salt
1 ¼ tsp (6g) baking powder
⅓ cup (80ml) milk
5 (150g) egg whites
1 ⅓ cups (300g) sugar
1 ¼ cups (300g) butter (cold)
1 pinch of salt
¼ cup (50g) Melted Biscoff spread
- Cream butter, Biscoff spread, and sugar
- Add the eggs one at a time
- In another bowl, mix flour, salt, and baking powder
- Add the dry mixture to the Biscoff mixture in 3 times
- Add the milk between each dry mixture addition
- Mix well
- Pour into your cupcake mold (12 cupcakes)
- Bake at 350°F for 18 minutes
- On a bain-marie heat the egg whites and sugar until they reach 140°F
- Then immediately put in your stand mixer and mix until it forms into a meringue
- When the meringue is warm but not hot, add the butter cubes (cold Butter)
- Whip some more
- When the buttercream is thick and shiny, it is ready
- Add your Biscoff spread and some salt
- When the cupcakes are baked and cooled down, carve a hole in each cupcake
- Fill each hole with melted Biscoff spread
- Add buttercream to a pastry bag
- Top your cupcakes with buttercream
- Decorate and enjoy
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
- Ensure the egg whites are heated to 140°F to pasteurize them.
- Store any leftover cupcakes in an airtight container to maintain freshness.
- Do not consume raw batter as it contains raw eggs.