Make the cupcakes
Pre-heat your oven to 160°C/140°C fan.
Line a muffin tin with 12 cupcake cakes.
Finely grind the Biscoff biscuits (90g) - I use a pestle and mortar, but you could also use a food processor or pop them into a food bag and bash them with a rolling pin.
Place all of your cake ingredients into a large bowl (ground Biscoff biscuits, 105g margarine, 90g brown sugar, 180g Biscoff spread, 90g self-raising flour, 3 medium eggs, 1 tsp baking powder).Beat together the ingredients until fully combined - if you're using an electric mixer, keep the speed low.
Divide your cake mixture between the 12 pre-prepared cupcake cases.
Bake for c. 20 minutes until a skewer inserted into the centre come out clean.
Once baked, pop the cakes onto a wire rack to cool completely.
While the cupcakes are cooling, make the buttercream
Beat together the Lotus Biscoff Spread (160g) and butter (80g) until fully combined and soft. Either use an electric mixer on a low speed or beat by hand.
Add the icing sugar (120g, a tablespoon at a time). Beat in each addition of icing sugar until fully combined before adding more.
Check the consistency of your buttercream, it should be soft but not runny. If it is a little too stiff then add little milk (no more than one teaspoon at a time). Fully beat in each addition and recheck the consistency before adding more.
Calories: 443kcal | Carbohydrates: 49.9g | Protein: 2.9g | Fat: 25.8g | Saturated Fat: 8.6g | Sodium: 240.4mg | Fiber: 0.7g | Sugar: 33.5g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.