Cupcakes with Lotus Biscoff and coffee cream

Method

PREPARE IN: 40 Minutes

BAKES IN: 20 Minutes

Preheat the oven to 180°C. Whilst the oven is heating make your cupcakes

Beat 60g butter and the sugar with a food mixer at medium speed until creamy. Add the egg and blend the mixture thoroughly. Gradually add the flour and continue blending so that the flour is completely absorbed.

Add the milk and blend for another minute with the machine at medium speed until you have a light mixture.

Put 6 paper cases in a cupcake mould. Fill them two-thirds full with the mixture, using a spoon or piping bag. Then bake the cupcakes in the oven for 20 minutes. After removing from the over let them cool completely.

Whilst your cupcakes are cooling, make the filling. Put the Biscoff biscuits in a bowl and pour over the warm coffee. Stir vigorously until the texture is creamy. You may need to add a little coffee if the mixture is too thick.

Use an apple corer to make a hole in the middle of each cupcake, but do not go right to the bottom otherwise the filling will drop out. Carefully add half the Biscoff cream to the cupcakes. Cut a thin slice off the part of the cupcakes that you have removed and put it back onto the cupcakes.

Lightly beat the remaining 100g butter and the margarine together. Gradually add the icing sugar and beat for at least 10 minutes until creamy. Add the rest of the Biscoff cream to the butter and blend with the machine on a low setting.

Put the Biscoff/butter cream into a piping bag and pipe onto the cupcakes. Garnish with crumbled Biscoff biscuits if you wish