Lotus Biscuit and Cinnamon Cupcakes

I LOVE Lotus biscuits and the spread is one of my favourite things to have on toast so I decided to try making cakes that celebrated this wonderful creation. Cinnamon is another of my favourite flavours and works perfectly with the spread in these cupcakes to give a warming, indulgent feel. The amount of cinnamon in this recipe may make you think I've made a typo, but I promise I haven't and the taste is not overpowering in the slightest. This recipe makes 12 large cupcakes and can easily be scaled up to feed a crowd. I took these to my work and they lasted seconds. 

Ingredients:
For the cakes:
6oz self raising flour
6oz butter - I use Dairy Free
6 oz light brown sugar
4 generous tbsp lotus biscuit spread
3 eggs
1 tsp baking powder
1 tbsp cinnamon

For the icing:
12oz icing sugar
3oz butter
2 generous tbsp lotus biscuit spread
2 tsp cinnamon
Lotus biscuits

Method:
Preheat your oven to 160c fan and muffin tins with muffin papers. Mix together the flour, butter, eggs, sugar, baking powder and cinnamon until light and smooth then beat in the biscuit spread.

Place around a tbsp and a half of the mixture into each muffin case until all the mixture is used then bake for 20 minutes until springy and golden brown. Place on a baking rack to cool.

Once the cupcakes are completely cool, beat together the icing sugar and butter then add the cinnamon and biscuit spread and mix until combined. If the mixture is a little stiff, gradually add water until the icing is soft and spreadable.

Spread each of the cupcakes with a generous dollop of icing, I use a butter knife dipped in hot water, then place a lotus biscuit on top so it sets into the icing.

Serve with a large mug of hot chocolate for a delicious winters treat.

Please take a picture when you make these and tag me using #diaryofadefectivehousewife.

ENJOY!