RECIPE OF THE WEEK

RECIPE OF THE WEEK

RECIPE OF THE WEEK

A tasty teatime treat which incorporates the familiar taste and crunch of Lotus Biscoff biscuits.

Biscoff Cupcakes with Chocolate Cream

Serves: 6

Ingredients:

Cupcakes
• 250g butter
• 250g sugar
• 250g flour
• 4 eggs
• 2 tbsp milk
• 100g Biscoff biscuits

For the cream
• 100g chocolate
• 100g cream cheese
• 1 tbsp icing sugar
• 150ml whipping cream

Method
1. Preheat the oven to 175°C

2. Mix the first four ingredients together in a food processor until thoroughly blended. Add the milk last

3. Crumble the Biscoff biscuits in a blender and mix them in. The more you use, the crunchier your cupcakes will be

4. Use a piping bag or two tablespoons to fill paper cupcake moulds two-thirds full with this mixture. Bake for about 20 minutes

5. While they are baking, make the cream. Melt the chocolate in a bain-marie

6. Put the cream cheese in a food processor and add the icing sugar and melted chocolate. Blend until smooth

7. Pipe onto cooled cakes.

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