week 12: hannah’s pick – Biscoff Cupcakes with Biscoff Buttercream.



if you’ve never tried biscoff spread, you’re missing out! it’s a spread made from biscoff cookies and it tastes amazing.  you can probably tell from the picture that they didn’t they didn’t come out quite as i expected. it was really disappointing at first, but every baker messes up once in a while! and in the end, it’s about the journey, not the product ♥

hannah.




Biscoff Cupcakes with Biscoff Buttercream

For the cupcakes:
6 oz. melted butter
1 c. + 2 tbs. cake flour
½ c. sugar
2 tsp. Baking powder
½ tsp. salt
¼ c. + 2 tbs. heavy cream
1 tsp. vanilla extract
2 lg. eggs
3 tbs. Biscoff Spread

For the Biscoff Buttercream:
4 tbs. butter
2 c. confectioners’ sugar
1 tsp. vanilla extract
1-2 tbs. milk
1 ½ tbs. Biscoff Spread
3-4 crushed Biscoff cookies (optional)

Directions
For the cupcakes:
Melt the butter and set aside until it starts to solidify again. You want it still pourable but not still totally melted. Preheat oven to 350 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners and set aside. In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. With the mixer on low, gradually add the butter and heavy cream. Add vanilla and eggs, one at a time. Mix only until combined to make sure that the cupcakes stay light and fluffy. Gently stir in the Biscoff spread till it’s evenly incorporated. Fill prepared muffin cups two-thirds full of batter. Bake 17-20 minutes until light and fluffy or a cake tester comes out clean.Cool in pan 10 minutes then transfer to a wire rack and cool completely.

For buttercream frosting:
Cream together the butter and confectioners’ sugar. Add vanilla and then the milk 1 tablespoon at a time until smooth and creamy, should be around 1 ½ tablespoons. Blend in the Biscoff Spread. Once cupcakes are cooled, spread cupcakes with frosting or frost using a #12 piping tip. Sprinkle with crushed cookies and serve.

source: The Three Little Piglets

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