We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cream softened butter with caster sugar until light and fluffy.
Beat in large eggs and vanilla extract.
Fold in self-raising flour.
Divide the batter between cupcake cases and bake at 190 degrees for 20 minutes until golden and a skewer inserted comes out clean.
Melt Lotus Biscoff spread and fill the cooled cupcakes.
Beat softened butter with icing sugar, vanilla extract, and milk, adding food colouring paste if using.
Pipe the buttercream onto the cupcakes and decorate to your liking.
Want to keep this recipe for later? We can email it to you!
Ensure the butter is softened for easier creaming.
Use a piping bag for a neat buttercream finish.
Can I use a different spread for filling?
Yes, you can substitute Lotus Biscoff spread with any spread of your choice.
How do I know when the cupcakes are done?
The cupcakes are done when they are golden and a skewer inserted into the center comes out clean.
Can I make the cupcakes in advance?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container.
What type of food colouring is best?
Gel or paste food colouring is recommended for vibrant colours without altering the consistency of the buttercream.
How should I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
