There are numerous variations of this recipe but I had a few requests for a blog post on how Rebecca and I made this Lotus Biscuit (biscoff) flavoured cupcakes. They were really fun to do and taste amazing! You could always swap the Biscoff with digestives for the crumb, or even Bourbons or Oreos if you want that soil-look! This recipe makes around 10 cupcakes but I’d say you’ll need 2 to make the toppings (all will be explained…) so overall there are 8 cacti made. I hope you enjoy this recipe and as ever, I’d love to see your recreations!
For the cupcakes:
- 150g unsalted, softened butter
- 150g golden caster sugar
- 3 large eggs
- 150g self-raising flour
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
For the icing inside the cupcake:
- 175g unsalted, softened butter
- 350g icing sugar
- 200g Lotus biscuit spread (smooth will be easier)
- 2 tbsp whole milk
For the cacti decorations:
- 100g unsalted, softened butter
- 200g icing sugar
- Green food colouring
- Edible sugar flowers
- 10 Lotus biscuits
- 1/2 tsp vanilla extract
- White sprinkles
- Preheat the oven to 180°C. Then, line a muffin or cupcake tin with 12 paper muffin cases.
- Beat together the butter and sugar until light and fluffy. Gradually add in the eggs, baking powder, flour and vanilla extract and beat until fully combined.
- Spoon the mixture into the cupcake cases filling each of them 2/3 full.
- Bake for 20-25 minutes until the cupcakes are golden and springy to touch.
- Whilst the cupcakes are baking make the buttercream for the inside of the cakes by beating together the butter, icing sugar, milk and Biscoff spread. The longer that you beat the buttercream the lighter and fluffier it will be.
- When the cupcakes have cooled fully use a small sharp knife or an apple corer to carve out the centre of the sponge of 8 of the cupcakes. Fill a piping bag with a large star nozzle and the Biscoff buttercream. Pipe a small amount into the centre of each of those cakes then top with the remaining sponge that you had removed.
- Smash up the biscuits in a plastic bag with a rolling pin, being careful not to split the bag!
- Add a small amount of the Biscoff butter cream to the top of 8 of the cupcakes then sprinkle the Lotus biscuit “soil” over them. You want the tops to be completely covered but not so thick that the crumbs don’t stick.
- Now we are going to make the plain buttercream to use on the cacti. Mix the icing sugar, butter, vanilla and green food colouring together thoroughly until the icing is light but thick enough to pipe.
- Use the remaining 2 cupcakes to make the cacti. Crumble them up into a bowl into small crumbs (can use a grater if you’d rather not use hands), then mix in a tablespoon of the green buttercream so the crumbs stick together.
- Keep adding buttercream until you can form balls of cupcake crumbs in your hand. You want them to be cylindrical, or whatever shape you want your cactus to be!
- Then put a smudge of icing on the bottom of each cylinder to stick them onto the top of each cupcake,
- Place the remaining green buttercream into a piping bag and with either a flat or spiky nozzle, carefully pipe either lines or dots onto each cactus.
- Next, decorate the cacti however you wish! We added flowers to some of ours and piped them in different ways but honestly I think however you do it, you can’t go wrong! Enjoy 🌵☺️