Lotus Biscoff has had SUCH a glow up these past few years. It has gone from the classic ‘hairdresser biscuit’ to now even having its own spread (which is excellent if you’ve not tried it).
Thought it was about time I jumped on the hype and I’m super glad I did. These little morsels are prettyyyyy fineeeee.
Before we get to it, here’s what you came for…
Kitchen Goss
I decided I needed more than a ratty handmade quote to decorate my room at uni this year. There was only one place for the job. The holy ground: B&M Bargains.
Honestly that shop is a genuine spa day, I always come out feeling rejuvenated and ready crack on with my elaborate interior design ideas.
Here are 3 reasons why B&M is better than an actual spa retreat:
- At B&M you THINK you’re spending your life savings on cr*p, but get to the checkout and are pleasantly surprised. Whereas at a spa day you blow £200 to get naked and listen to whale music.
- At B&M nobody touches you with oily hands (except that one time…)
- At B&M you come out with loads of useless clutter. Spa day you leave oily and empty handed 😦
Thank you for coming to my TED talk x
Right enough chit chat, let’s get crackin.
I’ve adapted this recipe from Baking Mad by adding in the spices which gives biscoff its unique flavah. (https://www.bakingmad.com/recipes/cupcakes-muffins/cupcakes/biscoff-cupcakes) Thanks for the inspo!
Ingredients
- CUPCAKES
- 150g butter
- 150g light brown sugar
- 3 eggs
- 150g self-raising flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp ground clove
- 1/4 tsp all spice
- BUTTERCREAM
- 150g butter
- 300g icing sugar
- 175g biscoff spread
- 2-3tbsp milk
- DECOR
- lotus biscuits
- 20g lotus spread, melted
- Edible glitter – optional if you’re boring
Method
- Bang your oven on 180C
- Beat the living daylights out of the butter and sugar
- add in the eggs
- fold in the flour, baking powder, cinnamon, clove, all spice and vanilla
- plop into cupcake cases and bake for 20-25mins until golden n gorg
- whilst those are chillin out, crack on with the buttercream
- Beat the butter, icing sugar and biscoff spread together
- add milk to thin out to a pipe-able consistency
- Chuck the buttercream in a piping bag and pipe away
- decorate with lotus biccies, melted spread and lots of edible glitter
And that’s it for today folks. Hope you enjoy these as much as I did.
If you’ve been a busy bee baking at home, send in a picture to my Instagram @bitches_that_bake for a once in a lifetime feature!!!
Lots of luv, BTB, Han xxx
The Soggy Bottom 
I am so glad Slimming World is back in business – I deffo need to book my slot after those babies. Lots of love MamaBitch xxx
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Hahah hope you noted them in your food diary x
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I’ve taken your advice to eat them quickly before the biscuit goes soggy. You did mean ALL of them didn’t you??
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Haha defo x
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This looks great thanks for sharing.
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Thank you so much 😍
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Those rosettes though!!! These look gorgeous and delicious!
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Thank you so much, they were a bit of alright xx
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