For 6 cupcakes
For the cupcakes
• 5.6 oz butter
• 2.1 oz sugar
• 1 egg,
• 2.1 g self-raising flour
• 1 tbsp milk
For the filling and the cream
• 11.2 oz Lotus Biscoff cookies
• 1 small cup of warm coffee
• 3.5 oz margarine
• 3.5 oz icing sugar
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1
First make the cupcakes. Preheat the oven to 355° F.
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2
Beat 2.1 oz butter and the sugar with a food mixer at medium speed until creamy.
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3
Add the egg and blend the mixture thoroughly. Gradually add the flour and continue blending so that the flour is completely absorbed.
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4
Finally add the milk and blend for another minute with the machine at medium speed until you have a light mixture.
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5
Put 6 paper liners in a cupcake mold. Fill them two-thirds full with the mixture, using a spoon or piping bag.
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6
Bake the cupcakes in the oven for 20 minutes, then let them cool completely.
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7
Use an apple corer to make a hole in the middle of each cupcake, but do not go right to the bottom otherwise the filling will drop out.
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8
Make the filling and the cream. Put the Biscoff cookies in a bowl and pour over the warm coffee. Stir vigorously until the texture is creamy. You may need to add a little coffee if the mixture is too thick.
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9
Carefully add half the Biscoff cream to the cupcakes. Cut a thin slice off the part of the cupcakes that you have removed and put it back onto the cupcakes.
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10
Lightly beat the remaining 100 g butter and the margarine. Gradually add the icing sugar and beat for at least 10 minutes until creamy.
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11
Add the rest of the Biscoff cream to the butter and blend with the machine on a low setting.
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12
Put the Biscoff butter cream into a piping bag and pipe onto the cupcakes. Garnish with Biscoff crumble or crumbled Biscoff cookies if you wish.