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
- 225g unsalted butter
- 4tbsp Water
- 55g Cocoa Powder
- 3 eggs
- 250ml buttermilk
- 2 tsp vanilla extract
- 2 Tbsp red food colouring( Dr oetekors works best)
- 280g Plain flour
- 55g Cornflour
- 1.5 tsp Baking Powder
- 280g Caster Sugar
For the Frosting
- 250g soft cheese
- 40g unsalted butter
- 3tbsp icing sugar
- 1tsp vanilla extract
Preheat oven to 190degrees celcius and line two 23cm baking tins or a cupcake tray.
Place the butter, water and cocoa powder in a small saucepan and heat gently, without boiling, stirring until melted and smooth. Remove from the heat and cool slightly.
Beat together the eggs, buttermilk, vanilla extract and food colouring until frothy. Beat in the butter mixture. Sift together the flour, cornflour, and baking powder, then stir quickly and evenly into the mixture with the caster sugar.
Divide the mixture between the prepared tins and bake for 25-30 mins or until risen and firm to the touch. Leave to cool in the tins for 3-4 mins then turn out and finish cooling on a wire rack.
For the frosting, beat together all the ingredients until smooth. Pipe or spoon on the icing as desired.
Recipe taken from the Big Book of Baking.
This recipe is perfect for decorating cakes. It allows you to go for a lighter frosting as many people find the traditional American buttercream too sweet. Stabilising the icing means that the frosting holds up well and will not just melt or collapse straight away.
- Plain Powdered Gelatin 1 teaspoon
- Cold Water 1-1/2 tablespoons
- Boiling Water 1-1/2 tablespoons
- Bloom the gelatin in the cold water.
- Let stand about 5 minutes.
- Add the boiled water to the gelatin mixture and stir to dissolve.
- Use immediately in the recipe below
Stabilized Whipped Cream Recipe
If your stabilizer starts to get gelatinized while you prepare the whipped cream, you simply rewarm in a microwave or on the stove top gently to melt.
- 2 cups Heavy/double Cream
- ¼ cup Confectioners/icing Sugar (may need to add more , depends on the sweetness of the cake you will be using)
- The entire stabilizer recipe from above
- First prepare the gelatin stabilizer from above. reserve.
- Using a cold bowl, whip and heavy cream whip the cream and gradually add the sugar.
- Whip to soft – medium peaks and then add the melted stabilizer all at once
- Continue to whip for a few seconds longer until desired consistency.
- Use immediately on your cakes and desserts
Always refrigerate any cake or dessert that is made with whipped cream as it is highly perishable.
You can always add flavourings and colours as desired
Can be used to ice around 24 cupcakes
Recipe taken from Gretchens Bakery.
There’s also a video tutorial of this recipe on her website!
Recipe by Joanne Wheatley
For the cupcakes
- 120g/4oz plain flour
- 140g/5oz caster sugar
- 1 tsp baking power
- 40g/1½oz unsalted butter
- 50g/2oz dark chocolate, melted and cooled slightly
- 1 free-range egg
- 125ml/4fl oz milk
- 1 orange, juice only
- 3 tbsp granulated sugar
For the white chocolate and orange buttercream
- 125g/4½oz unsalted butter, softened
- 250g/9oz icing sugar
- 2-3 tbsp milk
- 50g/1¾oz white chocolate, melted
- 1 orange, zest only
- 100g/3½oz orange chocolate
Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.
Whisk the melted chocolate, egg and milk together in a jug.
Stir the chocolate mixture into the flour mixture until just combined.
Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.
For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.
Decorate the cupcakes with the buttercream
Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes.
If you like teacakes then you should like this recipe. It’s a cake of different textures: crisp chocolate outer shell, enrobing a sweet and smooth marshmallowy topping, sitting on top of a moist chocolate sponge cake. What more could you ask for?
- 1 batch of chocolate cupcakes
- 1 3/4 cups sugar
- 1/4 cup water
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1 1/2 tsp vanilla extract
- 2 cups/12 oz dark chocolate
- 3 tbsp canola/ veg oil
Link to the cake recipe: Perfectly Chocolate Cupcakes.
For the meringue:
1. Put the sugar, water, egg whites and cream of tartar in a heatproof bowl and beat with an electric mixer on high speed until opaque, white, and foamy, about 1 min.
2. Set the bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 mins; frosting should register 160°f /71°c
3. Remove from the heat; stir in the vanilla extracts and beat for 2 mins until frosting thickens. The filling will become firmer as it cools on the cupcakes.
Pour the mixture into a pastry bag and pipe the icing onto the cakes.
Put the cupcakes in freezer for several hours or overnight.
Melt the chocolate and mix in the oil. Allow to cool a little then dip the cupcakes into the melted chocolate coating all of the meringue mixture. Then leave to set and enjoy!
My mum really liked these cupcakes and the speckled appearance inside the cake makes the baked cake look just wonderful.
Recipe taken from BBC GoodFood
- 225g self-raising flour
- 175g golden caster sugar
- zest 2 lemons
- 1 tbsp poppy seeds, toasted
- 3 eggs
- 100g natural yogurt
- 175g butter, melted and cooled a little
For the icing
- 225g butter, softened
- 400g icing sugar, sifted
- juice 1 lemon
- few drops yellow food colouring
- icing flowers or yellow sprinkles, to decorate
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
- To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
- Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles
These cupcakes look so bright and summery and taste lovely too.
Makes around 12 cupcakes
For the cupcakes:
- 1.5 cups/175g Plain Flour (sifted)
- 1/2 tbsp baking powder
- 50g/113g soft butter
- half a 3/4 cup/175g sugar
- 2 large eggs at room temp
- 1 tsp vanilla
- 1/2 cup/120ml milk at room temp
For the buttercream:
- 100g/3½oz soft butter
- 200g/7oz icing sugar, plus ½ tsp for dusting
- ½ tsp pure vanilla
- 1 packet of dark chocolate chips
For the cupcakes
1.Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.
2. In a bowl, sift or whisk together the flour, baking powder and salt.
3. Beat the butter and sugar together with an electric whisk until light and fluffy. Add the eggs one at a time beating well after each addition then add the vanilla. Alternately add the flour mixture and the milk beginning and ending with the flour. So flour, milk, flour, milk, flour. Mix until just combined.
4. Line your cupcake pan with your cupcake cases and evely divide the batter between the cases. Bake for 15-20 mins or until a toothpick insertedinto the center of the cake comes out clean and the cake springs back when pressed.
5. Place the cakes on a wire rack to cool, once they are completely cooled you can begin to frost them .
For the buttercream
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. Add some yellow gel food colouring and whisk until the colour is all incoroporated. Spoon into a clean piping bag fitted with a small star nozzle and pipe petal shapes. Finally add some chocolate chips in the middle to create your finished sunflower.
Variations: You can make these with chocolate cupcakes too.
Notes: Cupcake recipe taken from joy of baking.com http://www.joyofbaking.com/VanillaCake.html
Buttercream recipe taken from the Hairy Bikers