Biscuits and Cupcakes you might ask .. together? Oh yes, yes indeed!
Have you ever had Biscoff Lotus biscuits before? Over in the UK, we tend to get them to accompany a cup of tea at a cafe, that’s where the love started! I absolutely love Lotus biscuits, especially with, (you guessed it), a cup of tea! The only thing I struggle with is making sure I don’t completely demolish the whole pack in one sitting! They are incredibly moorish! I honestly don’t know when to stop!
So when I saw in my local Sainsbury’s they did this in a spread, I couldn’t not get it! It practically lifted off the shelf itself and made its way into my trolley! The only thing is, I haven’t really known what to do with it. I mean its a spread yes, but caramel biscuit on toast … Tempting, but seems a little wasteful don’t you think?
And then it came to me .. “Why not try adding some into my baking?”
I don’t know why I didn’t think of it before! So when I made my last batch of cupcakes, it only felt right to use the much awaited spread!
Whisking together butter and icing sugar, I thought I would experiment by adding a few table spoons to the mix (too much?) and I’m glad I did .. It was delicious! One of my favourite things about baking is experimenting with different flavours. Granted, some times it goes very wrong, and then sometimes it just so happens it goes very right! The caramelised biscuit flavour from the spread was strong through the buttercream, and it was hard not to just sit and spoon the mixture straight out the bowl and into my mouth!
I even used a few of the biscuits we had in the cupboard as extra decoration! They went down really well, it was just a shame I made so few! I will definitely be adding this one to the recipe book to use again, the biscuity frosting and moist cupcake actually work really well together!
Now, what else to try …