I’ve always enjoyed the Lotus caramelised biscuits you get with a cuppa. You know the ones I mean – the posh continental biscuits in the red packets that are mildly gingerbready with a caramel flavour. They go under different names depending on where you are – Biscoff / Speculoos.
I have heard about the spread made from these crushed up biscuits. What the Americans call ‘cookie butter’. But had never seen it on sale until the other day at Morrisons. I snapped it up and was really excited to try it.
And it did not disappoint. It is every bit as delicious as I imagined it would be! Gorgeously caramely and creamy. Oh so dreamy.
First thing I did when I go home was look up a recipe I could use the spread in. I decided on this recipe from Dash and a Pinch. I made up half the recipe as didn’t want to waste too much of the spread should the recipe fail. So I ended up with 6 cupcakes, of which they were so scrummy, that I can’t wait to make some more!
This has to be, if not my favourite, then one of my favourite cupcakes to make now. If you like the Lotus caramelised biscuits or the spread, then you will love this!
For the cupcakes
1 cup plain flour
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup sour cream
1/2 cup Lotus caramelised biscuit spread
2 teaspoons vanilla extract
6 Lotus caramelised biscuits (optional)
For the buttercream
225g unsalted butter, softened
1/4 cup Lotus caramelised biscuit spread
4-5 cups icing sugar
2 tablespoons milk
1. Preheat an oven to 175°C, and line a muffin tin with 12 cupcake cases.
2. Place flour, sugar, baking soda, and salt into a bowl.
Mix and set aside.
3. In another bowl, mix oil, sour cream, Lotus caramelised biscuit spread, eggs, and vanilla.
When combined, slowly add dry ingredients.
Fill cupcake cases about 3/4 full and bake for 18-22 minutes.
Cool on a cooling rack, and make the frosting:
4. Put the softened butter and Lotus caramelised biscuit spread into a bowl,
and beat on medium speed until smooth and creamy.
Slowly add the icing sugar until it thickens.
Add milk until you reach you desired consistency.
Frost using a piping bag or spoon the icing onto the cupcakes.
Top each cupcake with half a Lotus caramelised biscuit (if using).