Biscoff Cupcakes



150 g sugar

78 ml corn oil

2 large eggs

150 g plain flour

1 1/2 tsp baking soda

3/4 tsp cinnamon

1/4 tsp salt

100 g finely grated carrots

115 g Lotus Biscoff Biscuit Spread

226 g reduced fat cream cheese, softened

60 g icing sugar



1. Preheat oven to 175ºC.

2. Get ready twelve cup cake molds.

3. Combine sugar, oil and eggs in a medium bowl; mix well.

4. Combine flour, baking soda, cinnamon and salt; add to wet ingredients, mixing well. Stir in carrots.

5. Spoon batter into cup cake cups. Bake 26 – 28 minutes or until wooden pick comes out clean.

6. Transfer cup cake cups to cooling rack; cool  5 minutes. Remove cupcakes from pan to rack; cool completely.

7. Frosting: Beat together Biscoff Biscuit Spread, cream cheese and icing sugar with a hand mixer until smooth. Frost cupcakes with the mixture; store in refrigerator.


Lotus Biscoff is imported and distributed by Auric Marketing Sdn Bhd.

Lot 35, Jalan Delima 1/3, Subang Hi-tech Industrial Park, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.

For more information, call 03 – 5163 6363.

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