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
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!