Posts tagged ‘butter cream’

August 27, 2012

Biscoff Cupcakes

August 27, 2012

Chances are, if you’ve flown on a Delta flight, you’ve at least seen Biscoff cookies even if you didn’t actually eat them.  Chances are, if you’ve browsed Pinterest, you’ve seen all kinds of Biscoff inspired recipes.  If you’re like me, you never quite connected the two.  If you’re also like me, it took you a while to come around to this Biscoff craze.

What is Biscoff? Its a cookie.  Its a creamy spread.  Its a crunchy spread.  It’s like peanut butter or Nutella, and it takes like sweet graham crackers.  Its imported from Belgium.  Its pretty easy to get your hands on at the local grocery store.  I found a big display at Kroger with a $1 off coupon so I bought it on a whim still not knowing what it tasted like or making the Delta cookie connection.

I was a little apprehensive when I opened the container to try some, but once  I licked barely a taste off the spoon I was hooked.  As I perused Pinterest as per usual, I saw a recipe for Biscoff cupcakes knowing I had already won half of the ingredients battle.

I get paid once a month, so usually, the last Cupcake Monday before a pay-day I’m looking for a cupcake recipe that needs as little ingredients bought from the store as possible.

Knowing this, I clicked on the Biscoff cupcake recipe hoping I’d find a short ingredient list.  While it wasn’t exactly short,  miraculously, I had everything in the pantry and fridge for both the cupcake and the frosting except powdered sugar which I needed to stock up on anyway.  I didn’t have the cute cookie topper, but you know what they say about looking a gift horse in the mouth…

I followed the recipe nearly to a T, except I used skim milk instead of whole, margarine instead of butter (I don’t normally make such illegal baking moves) and of course, I left out the crushed cookies.

The cake batter alone was so amazing I had to fill the bowl with soapy water to keep from licking it clean.  Luckily, the frosting made just enough for my 12 cupcakes so that I couldn’t eat that by the spoonful either!

I tried a new frosting tip which I didn’t care for.  And, I had a little frosting mishap once I put the carrier tray in the holder.  Despite these issues when one of the students opened the cover she exclaimed “they look perfect!”  When I protested due to the cupcakes toppling over when I was putting them away, she told me to learn to take a compliment and if she says they’re perfect I am to just reply thank you.

Thank you!

The Results…

You know when you smell something delicious and it doesn’t quite taste the same?  That’s how I feel about the cake part of this recipe.  The batter was so Biscoff-y good, but the cake ended up tasting like a carrot cake with no carrots or raisins.  Still good, but not too sweet.  Which was perfect because the frosting was super sweet making for a perfect balance between the two.