Lotus Biscoff Cupcake

Ingredients you’ll need:

• Butter: I like to use salted butter for my cakes and unsalted butter for my buttercreams.
  • You can also use unsalted butter for the cakes, just add an extra ¼ tsp of salt to every cup of butter used.
  • I don’t recommend using salted butter for the buttercream because it’s heavy on the butter and may be too salty for most people.
• Oil: any neutral oil like vegetable oil, canola oil, grapeseed oil, etc. will work.
• Sugar: I use granulated sugar in my cupcakes and I don’t recommend substituting it or reducing the amount.
• Vanilla: I use extract in the cake recipe but I prefer vanilla bean paste for buttercreams. Either works though.
• Eggs: always use large, room temperature eggs. Place them in hot water for 5-10 minutes if they’re cold.
  • I use one whole egg here but this cupcake recipe also works great with two egg whites if you have some lying around.
• Flour: I usually use all-purpose flour for cakes but cupcakes are a different story. I use cake flour for these cupcakes.
  • ​​I also HIGHLY recommend using a digital scale, as flour is almost always over measured.
  • If you don’t have cake flour, you can substitute the cake flour for equal parts all-purpose flour – 1 Tbsp and then add 1 Tbsp cornstarch. It’s not a perfect substitute but will get the job done. To learn more about this, check out my ebook about ingredients. Use code BAKER for 60% off.
• Baking Powder: can sub for ½ tsp baking soda if you don’t have baking powder.
• Salt: salt brings out the flavor in all baked goods.
• Sour Cream: I use sour cream in almost all my cake and cupcake recipes. It brings and holds a lot of moisture into the cake. Plain greek yogurt or unsweetened regular yogurt also works.
• Milk: any fat percentage of milk works, even plant based milk works.
• Biscoff Cookies: I use the lotus biscoff brand but any speculoos cookie works.
• Biscoff Cookie Butter: I use the lotus biscoff brand, but any brand of cookie butter works.