After sunning it up on the beautiful island of Majorca, I decided to take a week off from posting. Now that I’m back in the dark wet country I like to call home, I thought I would continue the Autumn season and dedicate my next post to my Lotus Biscoff muffins that are Inspired from Costa’s new autumn menu. I thought I would finally take the plunge and give this baking a go. Thankfully the muffins turned out really well, and they were approved by Roman. As Costa’s muffins are limited time only, with this recipe you can bake them all year round or just bake them once like I will, but the choice is yours.
If you looking at these muffins and you’re thinking I would never be able to do anything as specular as this, don’t panic. I am a complete beginner (I know you wouldn’t guess it) but it’s true. So if I can do this I know you can too.
What you’ll need:
- Piping bag
- Star nozzle
- Cupcake cases
- Cupcake tray
- 150g Unsalted Butter
- 150g Caster sugar
- 150g Self-Raising Flour
- ½ tsp of baking powder
- 3x eggs (I used medium size)
- ½ tsp Vanilla extract
- 2 tsp of Lotus Biscoff Spread (smooth)
For the buttercream
- 140g Unsalted Butter
- 250g Icing Sugar
- 160g Lotus Biscoff Spread (smooth)
- 3 tbsp whole milk
For the topping
• Lotus biscuit
This will make 8-10 muffins
1. Pre-heat the oven to 180°C (160°C Fan, Gas mark 4)
2. Line the cupcake tray with the cupcake cases.
3. In a bowl add the butter and casting sugar and whisk until soft.
4. Add the eggs and whisk in the flour.
5. Add in the vanilla, baking powder and the Biscoff spread.
6. Whisk for a further 30 seconds
7. Spoon the mix into the casings, fill about ¾ of the cupcake case
8. Put tray into the oven for 20-25mins (keep an eye on muffins, I took mine out, after 23minutes as they were golden brown)
Making the buttercream
1. While the muffins are baking in the oven, start adding the frosting ingredients together. Add the butter and icing sugar in the bowl and whisk.
2. Add the Biscoff spread and milk and continue to whisk.
3. Once smooth, scoop the buttercream in the piping bag.
4. So number 3 sounds a lot easier than it actually was. Obviously my first time putting buttercream into a pipe bag was a challenge. I quickly got more buttercream on me and the floor than I did in the bag. If it’s your first time too, I would see if you can get a second pair of hands to help you.
Decorating the muffins
1. once the muffins are out of the oven and they have had time to fully cool down (Make sure you allow at least half an hour before decorating the muffins as I made the mistake with the first one and it just melts the buttercream)
2. swirl the buttercream around the muffin until its fully covered (the Costa muffins only have a pea size splodge on theirs but I wanted to go big with the topping.)
3. add a Lotus biscuit on top of the buttercream.
4. Break a biscuit up into crumbs and finish off with sprinkling on top.
I hoped you enjoyed your dessert as much as me and Roman.
Thank you for reading