Biscoff Cupcakes with Biscoff Buttercream
Ingredients
Vanilla Cupcakes
- 125 gr Unsalted butter 1/2 cup
- 200 gr Granulated sugar 1 cup
- 2 Eggs
- 190 gr All-purpose flour 1 + 1/2 cup
- 1 tsp Baking Powder
- 1/2 tsp Baking soda
- 180 ml Milk 3/4 cup
- 1 tsp Vanilla Extract
Biscoff Chantilly Filling
- 100 gr Heavy Cream 1/2 cup (minus 1.5tbsp)
- 8 gr Icing Sugar 1 tbsp
- 30 gr Biscoff cookie butter 2 tbsp
Biscoff Butter Cream
- 150 gr Unsalted butter 2/3 cup
- 250 gr Icing sugar 1 cup/ 2tbsp
- 180 gr Biscoff Cookie Butter 3/4 cup
Garnish (optional)
- 10 Lotus biscuits
- 3 tbsp Biscoff cookie butter for the drizzle
Instructions
Vanilla Cupcakes
- Beat the cutter and the sugar until creamy.
- Add the eggs, one at the time while mixing.
- Sift and add the dry ingredients : flour, baking powder, and baking soda.
- Add the milk and the vanilla extract, mix until well incorporated.
- Divide the batter into 20 to 22 cupcake liners.
- Bake the cupcakes for 20 to 25 minutes in an over preheated to 180 C / 356 F.
- Allow the cupcakes to cool.
Biscoff Cookie Butter Chantilly
- Add the icing sugar to the cold heavy cream and slightly beat them together.
- Add the Biscoff Cookie Butter (if too hard, place it in a warm place or microwave it for 5 seconds), and beat everything together until the cream forms peaks.
- Place the chantilly in a piping bag.
- Make holes in the cupcakes, fill them with the Biscoff chantilly and close them back .
Biscoff Buttercream
- Beat the butter that should be in room temperature for a couple for about half a minute.
- Add the icing sugar to the butter gradually while continuously mixing until the cream is pale and fluffy.
- Add the Biscoff cookie butter and mix again until incorporated.
- Pipe the buttercream on the cupcake as wished.
Garnish
- Melt the Biscoff cookie butter and drizzle on the cupcakes.
- Add half a Lotus biscuit on the top.
- Refrigerate for few minutes.
- Enjoy!