Preheat the oven to 180°C (356 F)
In a deep bowl, Cream the butter and sugar together until light and fluffy using an electric mixer and add vanilla extract.
Add the eggs one at a time, each time mix until incorporated completely. Measure the milk into a jug.
In a separate bowl, add the flour and the baking and mix together using a whisk.
Add the flour mixture in 3 parts alternatively with 1 part of milk, ending with the flour mixture. Remember to scrape down the sides in between each addition to make sure everything is incorporated.
Fold in the 2/3 of crushed lotus biscuits into the mixture and scoop/spoon the batter into the cupcakes cases until it's 2/3 full. Bake for 20-30 minutes.
Beat the butter with a mixer for 5 minutes on a low speed. Gradually, add the icing sugar then add vanilla extract and mix for 2 minutes for on a medium-high speed.
Add the frosting to a piping and decorate your cupcakes.
Ingredients
Directions
Preheat the oven to 180°C (356 F)
In a deep bowl, Cream the butter and sugar together until light and fluffy using an electric mixer and add vanilla extract.
Add the eggs one at a time, each time mix until incorporated completely. Measure the milk into a jug.
In a separate bowl, add the flour and the baking and mix together using a whisk.
Add the flour mixture in 3 parts alternatively with 1 part of milk, ending with the flour mixture. Remember to scrape down the sides in between each addition to make sure everything is incorporated.
Fold in the 2/3 of crushed lotus biscuits into the mixture and scoop/spoon the batter into the cupcakes cases until it's 2/3 full. Bake for 20-30 minutes.
Beat the butter with a mixer for 5 minutes on a low speed. Gradually, add the icing sugar then add vanilla extract and mix for 2 minutes for on a medium-high speed.
Add the frosting to a piping and decorate your cupcakes.
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