Are you familiar with this stuff?
IT’S SO FREAKING AMAZING!!
Biscoff spread has been all over the food blog universe lately. Seems like every food blog I follow has made a recipe with the stuff, so naturally I had to try it out. My parents have been Biscoff cookie fans for years (if you’re not familiar with Biscoff cookies, get on it. They’re tasty. They’re mostly seen on Delta flights, but you can also order them online). I think they’re OK- not my favorite cookie- but come on. Cookie butter?! This was happening.
Have I mentioned how good this stuff is? (I almost wish this blog was a big deal so that the Biscoff people would send me free Biscoff spread just for telling y’all how awesome and life-changing it is. *sigh* But, alas, it’s just a rinkydink operation. And I’m OK with that. For now.)
Anyway, these cupcakes. These cupcakes are so yummy. Like…if a cookie and a cupcake got married and had a baby, this would be it. Who wouldn’t want a cookie cupcake?!
Biscoff Cupcakes with Biscoff Buttercream
makes about 12 cupcakes
recipe from Cake Recipes with Pictures
6 ounces butter
1 cup plus 2 tablespoons cake flour
1/2 cup sugar
2 teaspoons baking powder (I know- it’s a lot. It’s not a typo.)
1/2 teaspoon salt
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon vanilla extract
2 large eggs
3 tablespoons creamy Biscoff spread
4 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1-2 tablespoons milk
1 1/2 tablespoons creamy Biscoff spread
To make the cupcakes: Melt the 6 ounces of butter and set aside until it begins to solidify again. (You want it to be pourable but not totally melted.) Preheat the oven to 350 degrees and line a cupcake tin with liners; set aside.
In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt. With the mixer on low, gradually add the butter and the heavy cream.
Add the vanilla and eggs, one at a time. Mix only until combined (this ensures that the cupcakes are light and fluffy- not tough). Gently stir in the Biscoff spread until fully incorporated.
Fill the liners 2/3 full. Bake for 17-22 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Let cool in the tin for a few minutes, then remove to a wire rack to cool completely.
To make the frosting: Cream the butter and the powdered sugar together until creamy (this will take a few minutes). Add the vanilla and the milk (about 1/2 tablespoon at a time) until smooth and creamy (it will take about 1 1/2 tablespoons). Blend in the Biscoff spread.
Pipe onto cooled cupcakes…and then eat. Them. ALL.