Lotus Cupcakes

METHOD

CUPCAKES:

1. Prepare a cupcake tin lined with 12 muffin cases and pre-heat the oven on 160oC.
2. Mix the Toffee Cake Mix with the lotus spread, water and oil until it forms a smooth batter.
3. Split the mix equally between the prepared muffin cases and bake for 18-22 minutes.
4. Remove from the oven and allow to cool on a cooling wire.

TOPPING:

1. Place the butter in a mixing bowl and beat for at least 10 minutes until it turns white.
2. Add the sifted icing sugar in three parts and keep mixing until you get a smooth mix.
3. Add the lotus Spread and the cream if necessary to achieve a smooth buttercream

ASSEMBLY:

1. As an optional extra for these cupcakes, you can use a Biscoff centre. You core out some of the cupcake and add in some Biscoff spread.
2. Using a pipping bag and a nozzle of choice, pipe the buttercream on the cupcakes.
3. Add biscuits on top of each cupcake and drizzle some Biscoff spread over the top by melting it briefly in the microwave or in a pan.