Lotus Biscoff Cupcakes

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This Lotus Biscoff cupcakes are a combination of light, soft sponge and crunchy Lotus buttercream made with mascarpone cheese. Every bite is a surprise of different textures and flavors!

What ingredients do you need?

• Lotus Biscoff spread – that’s what all the ado is about! I used it in the sponge, as well as in the mascarpone buttercream. It gives an amazing kick of the flavor! The spread that comes from the jar might be a bit to thick to be properly mixed with other ingredients. What works the best in this case is to pop the spread into the microwave for few seconds to make it more liquid.
• Lotus Biscoff cookies – they will give a nice crunch to the mascarpone buttercream and even more flavor. Just mush them up into a rough powder using a rolling pin.
• Mascarpone cheese – as a base for the cupcakes icing. Most recipes for the cupcakes revolve around using only butter for the cupcakes topping, however, the mascarpone cheese gives it lightness and creaminess that can’t be achieved with butter only.
• Light soft brown sugar – it gives more interesting, caramelly flavor when compared to regular white sugar.
• Self-rising flour – to give the cupcakes a nice lift.

How to prepare the Lotus Biscoff Cupcakes?

1. Preheat the oven to 180C (350F). Line the baking form with the cupcake liners and put aside.
2. Put the butter and sugar in the bowl of a standing mixer. Mix them together on a high speed until light and creamy.
   100 g unsalted butter, at room temperature
   70 g light soft brown sugar

3. Add the eggs, one by one, mixing after each addition. The batter will become a bit lumpy, but that’s completely normal.
3 eggs, large

4. Soften the Lotus Biscoff spread in the microwave to make it more liquid. Add to the batter, together with the sour cream and vanilla extract. Mix until combined.
90 g Lotus Biscoff spread
1/3 cup sour cream
1 teaspoon vanilla extract

5. In a small bowl, sieve the flour, baking powder and salt together. With the mixer on a low speed, add the flour mixture to the batter, spoon by spoon, mixing after each addition.
125 g self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon salt

6. Using an ice cream scoop, divide the batter evenly between the cupcake cases until each one is a bit over half-filled. Bake for 15-20 min, or until the toothpick inserted in the middle of the cupcake comes out clean with just a few crumbs on it. Leave on the side to cool down completely.

7. Now, start with making the Lotus Biscoff Mascarpone buttercream. Place the mascarpone cheese, butter, softened Lotus Biscoff spread, vanilla extract and salt in the bowl of your mixer. Mix together on high speed until completely smooth. Turn the mixer speed to low, and mix in the icing sugar, adding it gradually, spoon by spoon. In the meantime, place the Lotus Biscoff cookies in a plastic zip bag and crush them using a rolling pin. Using a spatula, fold the cookie crumbs into the mascarpone buttercream. If you want to see a video how to prepare the buttercream, you can check it out on my Instagram page!
250 g mascarpone cheese
50 g butter, at room temperature
75 g Lotus Biscoff spread, softened
1 teaspoon vanilla extract
a pinch of salt
100 g icing sugar
8 Lotus Biscoff cookies
8. Pipe the mascarpone buttercream on top of the cupcakes and decorate with Lotus Biscoff cookies.

How to store?

You can store the Lotus Biscoff Cupcakes in the fridge for up to 2 days. The buttercream will become a bit hard in the fridge, so it’s best to take the cupcakes out and leave them at room temperature for around 10-15 min before serving.

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