I realize that in many things in life I'm a bit late to the party. Skinny jeans. Ugg boots. Any TV series that actually makes it past the first season. Heck, I just recently discovered Food Blogs! So it's no surprise that I'm late on discovering Biscoff spread. Have you heard of this stuff??? Or better yet, have you tried it??? I have been seeing it featured in a lot of recipes lately and I just couldn't understand the fascination. I was lucky enough to try a sample at my local grocery store and I was hooked! The flavor is a little tough to describe, but it reminds me of a graham-cracker peanut-butter-type spread. I knew as soon as I tried it that I would have to been baking something up soon and since I just moved to my new house and haven't made cupcakes in a while....well...here you go! Biscoff cupcakes!!
These are super easy to throw together. The texture of the cupcake itself came out a little like banana bread. They may have been a tad over-baked. (I'm still learning this new-to-me base model oven. The only good thing about it is that I get to go oven shopping. Yaaay!) The frosting was absolutely amazing! As usual, I used Plugra European Butter and the taste and texture were perfect! These were gone quickly - even my super-picky 7-year-old loved them!
Makes 12 cupcakes
For the cupcakes
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup canola oil
1/2 cup sour cream
1/2 cup Biscoff spread
2 large eggs
2 teaspoons vanilla extract
Preheat the oven to 350. Line a standard cupcake pan with 12 liners. Set aside.
Sift flour, sugar, salt and baking soda in a medium bowl. Whisk together. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, place the oil, sour cream, Biscoff spread, eggs and vanilla. Mix on medium speed until well-combined. Slowly add the dry ingredients to the mixer bowl and mix on low until just combined.
Fill the cupcake liners about 2/3 full. Bake for 18-22 minutes until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool in the pan for about 5-10 minutes. Remove from pan and allow to cool completely on a cooling rack before frosting.
For the buttercream
2 sticks unsalted butter, room temperature
1/4 cup Biscoff spread
4-5 cups confectioner's sugar, sifted
2 tablespoons milk
Place butter and Biscoff spread in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, about 5 minutes. Turn the mixer to low and gradually add the sugar. Once all the sugar has been added, beat in the milk. Turn the mixer back on high and beat until light and fluffy once again, about 5 minutes, Transfer the frosting to a pastry bag and swirl onto cupcakes.
**I PROMISE I will figure out how to use my camera!! I apologize for all the shadowy pictures!
Barely adapted from Picky Palate
"I just moved to a new house and have the overwhelming urge to bake something NOW" Chocolate Chip Cookies
Change. A very powerful word. A word that means a lot of me and my family right now. There have been A LOT of changes here at Butter is Better over the past 6 weeks. We had been trying to sell our beautiful townhouse for well over a year so that we could move to a nice, single family home with a (tiny!) yard of our own. Finally, in August, we found a buyer for our townhouse! We were overjoyed and elated to finally make a move on the house we had been eyeing up for several months. Well, one thing led to another and the next thing we knew we were 100% moved out of the townhouse and moved IN TO my parents townhouse across the street (thank you mortgage company) for 2 1/2 weeks before closing on our new place. During that time the 6 of us lived in tight quarters but had tons of laughs and good times! Definitely an experience I hope my girls remember for the rest of their lives!
So that brings me to today. Today I am, once again, a happy homeowner! We have been in our new house for 5 glorious days! There are so many things I love about the house...however...my kitchen is not one of them :( The kitchen is quite large with 9 foot ceilings which gives me awesome cabinet height (aka - storage!) but that's about where the love ends. The previous owners went with builder-grade material throughout the kitchen. The only plus side is that I will get to redesign everything to my liking in due time. The wait is going to be tough, but I have tons of ideas!
How does an obsessive baker adjust to all these changes? By baking something of course!! A large portion of my kitchen is still packed in boxes so I am limited as to what I can bake, but I did keep a few essentials on hand. Based on what I had on hand, here is what I picked up at the grocery store the other day....
As a hard-core baker I could have been embarrassed by this purchase, but instead I laughed about how much I needed to bake something...anything!! Have you ever tried these? They are pre-made Nestle cookie dough that is already scored! I didn't even need to find my spoons to make this project a reality!
Just break them apart and plop them down on a cookie sheet. Simple, right? Yes, but....bad things can still happen....
As you can see, my first batch (on the plate) is quite a bit darker than my second batch. This reminded me that every oven is different and it will take some time to get used to this new one. *sigh* Oh well, at least I can say I baked for the first time in my new house! Now, it's time to get cracking cause I have so many things I want to share with you! Some goodies to look for soon are Fudgy Sea Salt Brownies, Oatmeal Cream Cakes and Chocolate Ice Cream!
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!