Caramelised biscuit cupcakes

Isn’t it nice when you order a coffee and they bring it with a little biscuit? I get really excited when they do it, to the extent that when I finish the biscuit I always feel tempted to ask for a second one. I get so excited that I rate coffee shops based on whether you get a biscuit with your hot drink.  And then I get even more excited when that little treat happens to be a Lotus caramelised biscuit, in their cute little individual wrapping. They are so simple, spicy with and with a nice taste of caramel…thin and crunchy. My day became a nominee for best day of the week when I discovered Lotus spread. What? They actually do a biscuit spread? Think Nutella, but crushed biscuits, yes. And they do smooth and crunchy versions! Every time I discover something this exciting, I think about a cupcake recipe with it, so I made a batch. And it was amazing. But if you can’t get the spread, just get the biscuits and crush them. Because biscuits in cakes make everything better.


110g butter, room temperature
110 self-raising flour
60g caster sugar
50g brown soft sugar
½ tsp vanilla extract
2 free-range eggs

Biscuit icing
100g butter
50g lotus spread (or 50g crushed lotus biscuits plus 2 tbsp milk)
200g icing sugar

Caramelised biscuit cupcakes 

Caramelised biscuit buttercream

Caramelised biscuit cupcakes close up


1. Preheat the oven to 180°C and line a cupcake/muffin tin with 8 cupcake cases.
2. Beat the butter and both sugars until it light and fluffy.
3. Add all the vanilla and then the eggs one at the time, whisking well after each addition. If the mixture begins to curdle, a tbsp of the flour and beat well until the mixture looks smooth.
4. Using a spoon, fold in the flour.
5. Divide the mixture equally between the cupcake cases and bake in the oven for about 25 mins or until a skewer inserted in to the middle of a cupcake comes out clean. Once cooked remove from the oven and leave to cool in the tin.

Biscuit icing

1. Whisk together the butter and icing sugar for about 4-5 minutes until it becomes pale . Add the lotus spread (or crushed lotus biscuits and milk) and whip until fluffy.
2. Ice the cupcakes with the frosting, either using an icing pipe bag or with a palette knife.

Caramelised biscuit cupcakes close up 2

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