LOTUS BISCOFF CUPCAKES
Light and fluffy cupcakes with a biscoff twist
Provided by Emily Sweeney 1
Time 35m
Yield Makes 12 cupcakes
Number Of Ingredients 0
Steps:
- Pre heat the oven to gas mark 6 and line a cupcake tray with cases
- Cream together the butter, sugar and biscoff spread in a bowl
- Break the egg and whisk into mixture
- Sieve in the flour and fold in until completely combined
- Evenly fill the cupcake cases with the mixture and bake in oven for 10 to 15 minutes
- Once cooked remove from oven and leave to cool
- To make the buttercream icing whisk together the butter, icing sugar and biscoff spread ( using as much as you like to make the flavour stronger )
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