Caramel Lotus Biscoff Dream Cupcakes

Here’s a delightful recipe for Eggless Lotus Biscoff Cupcakes, featuring the rich, caramelized flavor of Lotus Biscoff spread and crushed Biscoff biscuits. These cupcakes are perfect for anyone who loves the unique taste of Lotus Biscoff cookies, all while being egg-free!

Ingredients:

For the Cupcakes:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup Lotus Biscoff spread
• 1/3 cup vegetable oil
• 1 cup milk (or any plant-based alternative)
• 1 tablespoon vinegar (apple cider or white)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup crushed Lotus Biscoff biscuits

For the Frosting:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 cup Lotus Biscoff spread
• 2 tablespoons milk (or any plant-based alternative)
• Crushed Lotus Biscoff biscuits, for topping

Instructions:

1. Preheat Oven and Prepare Pans:
   • Preheat your oven to 350°F (175°C).
   • Line a muffin tin with cupcake liners.
2. Mix Dry Ingredients:
   • In a large bowl, sift together the flour, baking powder, baking soda, and salt.
   • Stir in the granulated sugar and brown sugar until well combined.
3. Combine Wet Ingredients:
   • In another bowl, whisk together the vegetable oil, Lotus Biscoff spread, milk, vinegar, and vanilla extract until smooth.
4. Make the Batter:
   • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
   • Fold in the crushed Lotus Biscoff biscuits.
5. Bake the Cupcakes:
   • Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
   • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove from the oven and let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
6. Prepare the Frosting:
   • In a mixing bowl, beat the softened butter until creamy.
   • Add the Lotus Biscoff spread and beat until well combined.
   • Gradually beat in the powdered sugar, then thin the frosting with milk to reach a smooth, spreadable consistency.
7. Decorate the Cupcakes:
   • Once the cupcakes are completely cool, frost them with the Lotus Biscoff frosting using a piping bag or a spatula.
   • Sprinkle the tops with additional crushed Lotus Biscoff biscuits.
8. Serve and Enjoy:
   • Serve the cupcakes at room temperature for best flavor and texture.

Tips:

• Vinegar Reaction: The vinegar reacts with the baking soda to help the cupcakes rise in the absence of eggs.
• Frosting Consistency: Adjust the amount of milk in the frosting based on the desired consistency and how easily it spreads.

These Eggless Lotus Biscoff Cupcakes offer a delightful twist on traditional flavors, combining the beloved taste of Biscoff with the comfort of a soft, moist cupcake. Perfect for gatherings, celebrations, or as a special treat with your afternoon tea or coffee!