Caramelised biscuit cupcakes

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 eggs
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).

PicMonkey Collage4



  1. Hi there

    I can't get the spread where I am, but have seen several recipes on line for how to make you own "cookie butter". Some recipes use oil / butter, some use condensed milk and / or oil, some just soak the biscuits in weak coffee and /or milk.

    I'm just wondering how the fat /sugar content of the spread I make will affect the finished product. I mean, homemade spread using condensed milk is going to have a totally different sugar/ fat content to one made with just a bit of oil/water. Do you have any recommendations? What is the fat / sugar content of the spread like?? I don't want to end up with hard lumps for cupcakes (and waste precious biscuits!) because I got the ratios wrong!!


    1. Hi, thanks for yout question. Unfortunately I do not know how to make my own bisuit spread. This one says it is made from crushed biscuits. I would be interested to see what you come up with. Sorry i'm no help! Good luck though :)

    2. Hi Zoe
      No problem, thanks for getting back to me. I googled the ingredient list for Biscoff spread. It lists the biscuits (and what is in them), canola oil, sugar, soy lecithin and citric acid. I'm good with the first three ingredients, so I figure if I just blend them to a spreadable consistency then add it to the cupcake batter it might just work... I'll let you know how I go!
      Thanks again

    3. Ah great, hope it's a success and please do let me know how it goes. Thanks :-)


Post a Comment