As I type out this blog post, I am already rearranging my schedule around in my head so that I have time to make a double batch of these tonight. The first batch, which I made last week, disappeared far too quickly for me to savor them. Granted, the cupcakes were phenomenal. Simply the most successful cupcakes I’ve had since Ken and I made the chocolate and beer cupcakes with Baileys buttercream frosting.
I find that the further I push myself into becoming a better cook, the more my palate evolves. Where once I preferred my cupcakes as sweet as I could make them, I now gravitate towards more savory desserts. As soon as I bought my first jar of biscoff I knew I wanted to start baking with it right away, but I wasn’t sure how to make sure the sweetness didn’t overpower the dish.
Biscoff, for those of you who don’t know, is heaven in a jar. Made from Lotus biscoff cookies (you might have had them in Europe, or on planes), it’s similar in consistency to peanut butter, but deserves a spot on that high pedestal right next to nutella. It has a gingerbready flavor with a hint of cinnamon, and maybe even a little bit of toffee in there. It’s to die for, and you can use it in so many ways. Luckily, I found the prefect recipe to use the unique flavor of this spread without being too sweet.
You will need:
- 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 pure vanilla extract
- Biscoff buttercream frosting (recipe below)
Preheat an oven to 350°, and line a muffin tin with 12 cupcake liners (double the recipe if you want 24).
Place flour, sugar, baking soda, and salt into a large bowl. Mix and set aside.
In a large mixing bowl, mix oil, sour cream, biscoff, eggs, and vanilla on medium speed. When combined, slowly add dry ingredients. Fill cupcake liners about 3/4 full and bake for 18-22 minutes. Cool on a cooling rack, and make the frosting:
- 2 sticks unsalted butter, softened
- 1/4 cup Biscoff spread
- 4-5 cups powdered sugar
- 2 tablespoons milk
Put the softened butter and biscoff spread into a bowl, and beat on medium speed until smooth and creamy. Slowly add the powdered sugar until it thickens. Add milk until you reach you desired consistency. Frost using a piping bag and a 1M star tip.
I decorated mine with some gold fleck sprinkles, just to give them a dash and a pinch of sparkle.
You won’t believe how incredible these are until you make them. For having biscoff in both the batter and the buttercream, it’s surprising how mellow the flavor is. The sour cream is the key ingredient here, I believe. It cuts back on the often overwhelming sweetness of the biscoff, and adds a lot of moisture to the cupcakes. They had the perfect texture, and the frosting was sweet without being over the top.
The cinnamon-y flavor of the cupcakes also makes them the perfect breakfast food, which as you know, is practically the best thing ever. After all, what’s better than eating your dessert as soon as you wake up in the morning?
I can’t wait to make another batch tonight…
Recipe from Picky Palette