Sunday, September 23, 2012
Biscoff Buttercream Cupcakes
Today is Josh's birthday...and he loves those Biscoff cookies they serve on the plane. Luckily, they also have them at Wal Mart reasonably priced...otherwise we'd get two every several hundred dollars spent! Biscoff came out with Biscoff spread also...this is great because it's dairy free! Josh likes that too. So... you may remember that Josh shouldn't have dairy, but you know...let him eat cake...I tried to scramble together some vegan friendly products but in Logan at 9:00 PM, it's not a good idea to start that adventure at that point. If the whole thing wasn't going to be dairy free then why bother? So I did my own thing with what I had already. I made the frosting from this site
Biscoff Buttercream Frosting:
2 cups powdered sugar
1/2 cup unsalted butter, at room temperature
Pinch of salt
1/2 cup Biscoff Spread
2 Tbs. milk
and then used Martha Stewart's Snickerdoodle cupcake recipe
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve
but I added biscoff cookie crumbs to the bottom and topped it with a Biscoff cookie I cut in half :) I just had an idea...use the spread and thin it out just a little bit and insert it in a squeeze tube and drizzle it over the top! That would be epic....