I am a big fan of speculoos/lotus cookies! It usually comes with my black coffee and I would shamelessly beg for more. Hence, it doesn’t take much for me to figure out what I wanted to bake this weekend, and it was an absolute hit amongst the friends 🙂
I used an incredibly simple vanilla cupcake base which turned out the best, lightest and fluffiest I’ve ever made. Topped off with delicious speculoos buttercream! Think some of the friends had 3 cupcakes in a day.
Kudos to lovely joyce for invading her awesome kitchen and big shoutout to my talented andrew for shooting, editing, colouring and mixing the sound! Check out his latest travel video to estonia/poland/lituanian here.
- 175g Self Raising Flour – sifted
- 175g Soft, unsalted butter
- 150g Caster Sugar
- 3 large free range eggs
- 2 tsp vanilla
- 2 tbsp whole milk
- 150g Soft, unsalted butter
- 300g Icing sugar – sifted
- 200g Speculoos Spread or Biscoff Cookie Butter
- 40ml whole milk
- 12-14 Speculoos/lotus cookie biscuits for decorating
- 3 tbsp of Nutella/peanut butter and 3 tbsp of milk – for filling if you like
- Digital Weighing Scale
- Stand Mixer
- Muffin Tin
- Loads of bowls for your ingredients
- Piping bag and a 2D piping tip
A. To make the vanilla cupcake base (yields 12-14 cupcakes)
- Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12-14 cases
- Beat on medium speed – soft, unsalted butter with the caster sugar until pale and fluffy (about 3x more in volume)
- Add your eggs with the butter/sugar mixture one at a time. Mixing well before adding the next
- Add your self-raising flour and vanilla with the butter/sugar/egg mixture until well combined. Make sure you start mixing at low first and adjust to medium so you don’t get flour everywhere!
- Don’t forget to scrape the sides of your mixing bowl down and combine everything well
- If the mixture is too stiff you can add a little bit of milk at a time to get a smooth light consistency.
- Using an ice-cream scoop (to make it the same amount per cupcake) dollop into the cupcake cases – Bake in the oven for 15 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – Leave to cool.
B. For your gorgeous Speculoos Buttercream
- Beat the butter with an electric mixer for a couple of minutes to smoothen it
- Gradually add the icing sugar on the slowest speed. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high. Mix for 3-4 minutes until thoroughly combined and smooth
- Add the Cookie Butter to the buttercream and continue mixing. Once fully incorporated, after a minute or so, stop the mixer and check the consistency and taste. At this point your frosting may be a little dry. Add a little bit of milk, mix and check again. Gradually add the milk until you reach the desired texture. I usually don’t add all at a shot as it might get too runny and wouldn’t hold its shape.
- Keep on beating on high for 5 minutes until whipped!
C. Time to decorate!
- If you like fillings in your cupcake – cut out holes in the center of your cupcakes using an apple corer or small knife. Incorporate nutella/peanut butter with milk well and pipe it into the center of your cupcakes
- I use a 2D Drop Flower tip and piped the buttercream onto the cupcakes.
- You can choose to crush your speculoos cookies and sprinkle them on to the cupcakes or use a whole speculoos/lotus biscuit and place it on the buttercream!
Go forth and bake my fellow earthlings! Till next time 🙂