Biscoff cupcakes 

img_4025Looking for biscuit tasting cupcakes? Well you’re in the right place. As you can probably tell from my previous post, I’ve been on a bit of a biscoff binge. I guess it’s because it makes me feel all nostalgic about my time in France and my housemate Adèle who absolutely adored the stuff. Give these biscuity tasting cupcakes  a go for yourself!

Yield: 16 cupcakes

Ingredients:

For the cake:

  • 250 g butter
  • 250 g self-raising flour
  • 4 eggs
  • 125 g light brown sugar
  • 125 g white sugar
  • 1/2 cup of coffee
  • 1 tsp vanilla

For the icing:

  • 125 g butter
  • 250 g icing sugar
  • 200 g Speculoos/Biscoff Cookie Butter
  • 2 tbsp milk

Method:

For the Cake:

  1. Preheat oven to 180°c and line a cupcake pan with cupcake cases.
  2. Mix together butter and both sugars until combined.
  3. Add the eggs and mix until the batter becomes smooth.
  4. Add the flour and mix until the batter is completely combined and smooth.
  5. Poor in the coffee and give it a last mix.
  6. Divide the mixture between the cupcake liners and bake for about 15/20 minutes
  7. Let the cupcakes cool completely on a cooling rack before icing

For the icing:

  1. Mix together butter and icing sugar until the mixture becomes soft and a bit lighter in colour.
  2. Add the biscoff spread and give it a good mix to combine.
  3. Add the milk to make the buttercream nice and soft. Mix until fully combined.
  4. Snip off the tip of the piping bag and place the piping tip in it.
  5. Add the icing mixture to the piping bag and pipe as desired.

Recipe taken from https://sarahslittlekitchen.com/2016/08/15/mini-biscoff-cake-for-mothers-day/

Chocolate & Raspberry Roulade

 

Ingredients:

For the cake

  • 175g dark chocolate
  • 6 eggs separated
  • 175g Caster Sugar

For The Chocolate Buttercream

  • 150g butter
  • 50g icing sugar
  • 200g dark chocolate

To fill

  • 1 carton of double cream
  • 1 punnet of raspberries

Method:

To make the Buttercream

  1. Beat the butter and icing sugar together and fold in the melted chocolate. Leave until cool enough to spread.

Making the cake

  1. Lightly grease a 34 x 24 x 2cm (13″ x 9″) swiss roll tin with sunflower oil.
  2. Melt the chocolate in a bowl and leave to cool
  3. Combine the egg yolks and sugar in a large bowl and whisk together until light and creamy. Add the cooled chocolate and stir to blend evenly
  4. In a spearate bowl whisk the egg whites until stiff but not dry. Carefully fold into the chocolate mixture.
  5. Turn the chocolate mixture into the tin, tilting it so that the mixture spreads evenly into the corners. Bake in a preheated oven at 180)c for 20 mins or until firm to the touch
  6. Remove from the oven. Place a clean, dry tea towel on top of the cake and on top of this lay another tea towel that has been soaked in cold water and well wrung out. Leave in a cool place.
  7. Remove the tea towels from the sponge and turn it out onto a piece of baking parchment that has been liberally sprinkled with sifted icing sugar . Peel the Lining paper over the cake .

To Assemble

Spread the preprepared buttercream in an even layer on top of the cake. On top of this add a layer of whipped cream. For the final layer sprinkle over the raspberries.

Roll up the cake from the long edge, using the sugared paper to help lift the cake and roll it forward

Dust with more icing sugar before serving

Recipe taken from James Martin

 

 

Viennese Whirl Biscuits

These biscuits are wonderfully short and crumbly and are filled with a lovely jam and buttercream filling. 

 

Ingredients

For the filling