Lotus Biscoff Cupcakes With Lotus Buttercream | No Talking скачать в хорошем качестве

Lotus Biscoff Cupcakes With Lotus Buttercream | No Talking

I'm a Lotus lover that's why I make these Lotus Biscoff cupcakes with Lotus Biscoff buttercream. These cupcakes are full of Lotus flavour and they are really easy to make. The muffins is really smooth with a touch of Lotus flavour and the buttercream perfectly complete these lovely mini cakes. I highly recommend to eat this cupcakes while they are freshly made. You can keep these Lotus cupcakes at room temperature for maximum 3 days. ***************************** MY EQUIPMENT: **Because many of you asked for what filming equipment I use, I decided to make a list with the links. Please check out below: Camera: https://amzn.to/3p1wlqa Camera lens 1: https://amzn.to/38kGUOb Camera lens 2: https://amzn.to/38gKLvM Mic: https://amzn.to/34v5j2z Small tripod: https://amzn.to/3nAQ5AL Large tripod: https://amzn.to/2WyvQHK LED light panel: https://amzn.to/34uvzdq SD Card: https://amzn.to/38rwX1M External HHD: https://amzn.to/34wWzsC Laptop: https://amzn.to/3rlTl5l All my equipment in a single place: https://kit.co/HomemadeGoodies If you decided to purchase any of these equipment, I will appreciate if you will do through the links mentioned above. This will help me to carry on the Amazon Affiliate program. Thank you in advance! ***************************** Follow me: *Instagram: @homemade___goodies   / homemade___.  . *Facebook: @homemadegoodieschannel   / homemadegood.  . ***************************** You can follow these video so you can learn how to make Lotus Biscoff cupcakes with Lotus Biscoff buttercream. Also below you can find the list of ingredients and few notes for these easy and perfect Lotus cupcakes. INGREDIENTS for 12 muffins: For Lotus Biscoff muffins: • 90g softened butter • 90g brown sugar • 2 medium eggs • 90g self rasing flour (cake flour) • 30g Lotus Biscoff spread For Lotus Biscoff buttercream: • 75g softened butter • 100g icing sugar • 100g Lotus Biscoff spread INSTRUCTIONS: 1. In a bowl mix softened butter with sugar. 2. Add 2 eggs and mix until fluffy and sugar is slightly dissolved. 3. Add Lotus Biscoff spread. You can replace it with 4-5 Biscoff crushed biscuits. 4. Add flour and gently incorporate it into the batter. 5. Divide the Lotus batter into a muffin tray lined with muffin paper. Please don't fill each muffin paper with more than 1/3 batter. 6. Bake Lotus muffins at 170°C for 20-23 minutes. Let them cool down while preparing Lotus buttercream. 7. For Lotus Biscoff buttercream mix softened butter with icing sugar until light in colour and double in volume. 8. Add Lotus Biscoff spread or you can replace it with 10-15 crushed Lotus biscuits and gently incorporate. 9. Refrigerate the cream for at least 20 minutes before use for a better piping. 10. I used 1cm tip plain nozzle to pipe the buttercream. Of course you can use a different nozzle and pipe whatever shape you want. 11. Stick half of Lotus biscuit in the middle of cupcakes. Enjoy your Lotus Biscoff cupcakes! Notes: • Brown sugar can be replaced with white sugar. • Please use self rasing flour (cake flour) for a perfect shape while baking the muffins. If you don't have self rasing flour you can use plain flour mixed with 4g of baking powder. • If you don't have Lotus Biscoff spread please replace it with crushed Lotus biscuits. • Please refrigerate the buttercream for at least 20 minutes before use for a better piping. • You can pipe buttercream in whatever shape you want. Lotus Biscoff Cupcakes With Lotus Buttercream | No Talking #LotusBiscoff #Cupcakes #NoTalkingRecipe Music: https://www.bensound.com