Looking 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
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
For the Cake:
- Preheat oven to 180°c and line a cupcake pan with cupcake cases.
- Mix together butter and both sugars until combined.
- Add the eggs and mix until the batter becomes smooth.
- Add the flour and mix until the batter is completely combined and smooth.
- Poor in the coffee and give it a last mix.
- Divide the mixture between the cupcake liners and bake for about 15/20 minutes
- Let the cupcakes cool completely on a cooling rack before icing
For the icing:
- Mix together butter and icing sugar until the mixture becomes soft and a bit lighter in colour.
- Add the biscoff spread and give it a good mix to combine.
- Add the milk to make the buttercream nice and soft. Mix until fully combined.
- Snip off the tip of the piping bag and place the piping tip in it.
- 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/
For the cake
- 175g dark chocolate
- 6 eggs separated
- 175g Caster Sugar
For The Chocolate Buttercream
- 150g butter
- 50g icing sugar
- 200g dark chocolate
- 1 carton of double cream
- 1 punnet of raspberries
To make the Buttercream
- Beat the butter and icing sugar together and fold in the melted chocolate. Leave until cool enough to spread.
Making the cake
- Lightly grease a 34 x 24 x 2cm (13″ x 9″) swiss roll tin with sunflower oil.
- Melt the chocolate in a bowl and leave to cool
- 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
- In a spearate bowl whisk the egg whites until stiff but not dry. Carefully fold into the chocolate mixture.
- 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
- 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.
- 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 .
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
These biscuits are wonderfully short and crumbly and are filled with a lovely jam and buttercream filling.
For the filling
Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper.
Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.
Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart.
Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits.
For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth.
Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving plate and dust with sifted icing sugar. Serve.
Recipe taken from the Hairy Bikers