Cookie Butter Cupcakes

Cookie Butter Cupcakes

These cupcakes are basically a sequel to the Biscoff ice cream I wrote about earlier this week.  Both the cake batter and the swiss meringue buttercream have a few dollops of Biscoffy cinnamon wonder and I’m afraid there is now no going back to plain jane vanilla.  Well, until next week.

I am fully committed down the Biscoff rabbit hole, particularly since I’ve now discovered you can buy it in crunchy form as well which I had to buy to y’know compare and contrast.  At the moment that pot is being eaten by the spoon, I just hope I can hold fire on it for long enough to make it into some sort of a recipe in the next couple of months.

I’m sure by next week I’ll have moved onto the mince pies, stollen and stilton tarts that are waiting patiently in the wings, but I couldn’t resist these little numbers first.  I have to thank the Pioneer Woman for the cake recipe which has been on my to do list for ages, she claimed it was the best sheet cake ever but by goodness does it translate well into cupcake form.  The method seems a bit back to front to how I would normally treat my cupcakes but the end result is so wonderfully moist and light that it’s a real keeper.

I steered clear of calling them Biscoff cupcakes as the batter has only a small amount of spread in there so there is barely a hint of it.  Just think of eating cookie dough but in cake form and you are pretty much there.

Cookie Butter Cupcakes

makes 24

For the cake:
adapted from The Pioneer Woman’s Peanut Butter Sheet Cake

375g plain flour
340g caster sugar
300g soft light brown sugar
½ teaspoon salt
¾ teaspoon bicarbonate of soda
3 eggs
180ml buttermilk
1½ teaspoon vanilla extract
90g Lotus’ The Original Caramelised Spread (Biscoff Spread)
375ml boiling water
170g unsalted butter, at room temperature

  1. Preheat oven to 180°C.
  2. In a large bowl, stir together the flour, sugars, and salt. Set aside.
  3. In a small bowl, whisk together the buttermilk, eggs, bicarbonate of soda and vanilla. Set aside.
  4. In a medium saucepan, melt the butter then stir in the Biscoff spread until smooth. Pour in the boiling water carefully then bring the mixture up to a boil then remove from heat.
  5. Pour the Biscoff mixture over the flour/sugar mixture and stir until halfway combined.
  6. Pour in the buttermilk mixture and stir gently until the batter is smooth.
  7. Pour the batter into cupcake cases.
  8. Bake for 18 minutes.

For the cookie butter swiss meringue buttercream:
6 egg whites (180g)
300g caster sugar
420g unsalted butter, at room temperature, cubed
180g Lotus’ The Original Caramelised Spread (Biscoff Spread)
A pinch of salt
1 teaspoon vanilla extract
Crushed Biscoff biscuits to decorate

  1. Heat egg whites and caster sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  2. Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
  3. Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the buttercream will miraculously become a smooth velvety consistency.
  4. Add the salt, the vanilla extract and the Biscoff spread. Mix until thoroughly combined.

 

Comments

  1. Hi there, for the cupcakes part, when do I add in the 350ml of water?? It wasn’t included in the steps. Thank you:-)

    • Hi Serene, you add the water in (which should be water that has just boiled) into the saucepan after you have stirred in the Biscoff spread. Then you bring the mixture up to a boil, then remove from the heat. I’ve just amended the recipe so thank you so much for spotting that error! I hope the recipe is clear now, please do let me know if not. Thank you!!

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