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/

Perfectly Chocolate Cupcakes.

screen-shot-2016-09-10-at-00-58-16

Recipe taken from:  The Farm Chick

Notes: Make cupcakes without the icing for a great lunchbox snack. These cupcakes are extremely moist and chocolatey .

Ingredients:

  • 1cup sugar
  • 1cup brown sugar
  • 1 3/4cup cocoa powder
  • 1 1/2tsp baking soda
  • 1 1/2tsp baking powder
  • 1/2tsp salt
  • 2 eggs
  • 1 cup Milk
  • 1/2 veg oil
  • 2tsp vanilla
  • 1 cup boiling water
  • 1 Tub Betty Crocker Tempting Chocolate Icing

Method

  1. Preheat oven to 180oc and line a muffin tin with cupcake liners
  2. Sift the dry ingredients into a mixing bowl
  3. Add the eggs, milk, oil and vanilla and beat with a mixer for about 2 mins
  4. Add the boiling water and beat until just blended. At this point the batter will be extremely runny
  5. Pour the batter into the liners and bake for 20-25 mins until the centre of the cupcakes pring back when lightly touched
  6.  Once cooled pipe on the chocolate icing if desired.

Link to original recipe: http://thefarmchicks.typepad.com/farmchicks/2009/01/moist-chocolate-cupcakes-with-vanilla-buttercream.html