Biscoff cupcakes

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

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/

Advertisements

Who else is Missing Summer?

I can’t wait for summer. For now these pics will have to do but I’m definitely feeling the winter blues right now.

Viennese Whirl Biscuits

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

 

Ingredients

• 250g/9oz very soft butter
• 50g/2oz icing sugar, plus extra to decorate
• 250g/9oz plain flour
• 50g/2oz cornflour
• ½ tsp pure vanilla extract

For the filling

• 100g/3½oz soft butter
• 200g/7oz icing sugar, plus ½ tsp for dusting
• 1 tsp  vanilla extract
• 75g/3oz seedless raspberry jam

Method

1. Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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