Hi friends! 😀 If you know me well, you will know that I love the speculoos flavoured ice cream from Amorino – it’s one of my favourites! Ever since, I’ve been obsessed with the flavour. Speculoos biscuits, ice cream, lotus softies, lotus milkshakes, biscoff iced lattes … you name it! Why hadn’t I tried this in a cupcake form yet? I needed it, and so I decided to get baking. I’m so excited to share this recipe with you because it is SO simple and the cakes taste amazing (you can thank me later). Honestly, I think these are some of the best cupcakes I’ve ever made. If you try them out, let us know… we love hearing back from you! 😀 –A
- 110g (4oz) caster sugar
- 110g (4oz) margarine/butter, room temp
- 2 eggs
- 1tsp vanilla extract
- 110g (4oz) self raising flour
- 140g (5oz) unsalted butter, softened
- 280g (10oz) icing sugar
- 230g cookie butter (lotus spread)
- 1-2 tbsp milk
- 1 pack lotus biscuits
- Start by preheating your oven to 180C / 350F / Gas Mark 4, and line a cupcake tin with 12 cupcake cases.
- Start by creaming the caster sugar and margarine until light and fluffy
- Add eggs one by one until well combined
- Add self raising flower slowly until no lumps remain
- Place in the oven for around 20 mins, but be sure to check until they are golden brown and springy to touch. Leave to cool
- Cream the butter until pale
- Slowly add the icing sugar and vanilla until combined
- Add cookie butter (if the mixture is too stiff, add milk until consistence is correct)
- Decorate with lotus biscuit crumbs/pieces
Ameera says
These look SO good!!!! I can’t wait to try them 😀 😀