12 Serves
76 Mins
Preheat your oven to 175°C and line a muffin tray with liners.
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Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
55 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
34 mg / 1,250 mgPotassium
156 mg / 4,700 mgSodium
178 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a mixing bowl, whisk together the flour and baking powder.
In a separate bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Add the eggs and Lotus Biscoff spread to the butter mixture, beating until well combined.
Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
Divide the batter evenly into the prepared muffin liners and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cupcakes to cool completely on a wire rack before serving.
21
g36
g53
g
