Our BEST SELLING Biscoff Pie Cupcake Recipe! | Cupcake Jemma

It's time for another Crumbs and Doilies hit! This is a flavour we have been doing since we opened and every time we put it on the counter it FLIES OFF! Whatever you want to call them, Speculoos, Lotus biscuits, Biscoff, they are Tasty AF and Lotus Biscoff Spread, or Cookie Butter, is one of the best inventions since Peanut Butter.

Recipe...
For the Buttery Biscoff Base...
100g crushed Lotus biscuits (use any tasty biscuit if you can't fond those)
15g melted butter
1 tsp golen syrup

For the sponge...
125g self raising flour
100g caster sugar
25g dark brown soft sugar
1/4 tsp bicarbonate of soda
pinch of salt
125g soft butter
2 lg eggs
1.5 tbsp milk

For the filling...
100g double/heavy cream
generous tablespoon of Lotus Biscoff spread or cookie butter of your choice

For the Swiss Meringue Buttercream, make a half batch of my recipe - and add 150g slightly warmed Biscoff Spread.

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