Hey everyone! I don’t know if any of you have tried Biscoff spread, aka cookie butter, but it is amazing!
I first heard about Biscoff spread over at one of my favorite blogs, Picky Palate. Check out her Biscoff Cupcake recipe HERE!
Although this jar doesn’t say Biscoff, I think it tastes very similar & yummy. THANK YOU Trader Joe’s!
Super easy recipe. Mix all your wet ingredients together.
Whisk up your dry ingredients, then add to wet! Mix until combined & smooth.
I happened to have half a bag of white chocolate chips laying around, so I threw them in & mixed by hand.
Baked cupcakes, yum!!
Cookie Butter Cupcakes (Recipe adapted from Biscoff Cupcakes by Picky Palate)
-makes 18 cupcakes
11/2 cups all-purpose flour
11/2 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup canola oil
3/4 cup sour cream
3/4 cup Biscoff/cookie spread
3 large eggs
2 teaspoons pure vanilla extract
3/4 cup white chocolate chips
1. Preheat oven to 350 degrees. Line muffin tins with paper liners.
2. Whisk together flour, sugar, salt, baking soda & cinnamon.
3. With an electric mixer, blend together oil, sour cream, cookie spread, eggs & vanilla. Add dry ingredients and mix until combined. Stir in white chocolate chips by hand. Divide batter between liners and bake 18-22 minutes. Cool on rack before frosting.
White Chocolate Buttercream
- enough to frost 18 cupcakes
4 sticks unsalted butter, softened
6 oz white chocolate, melted and cooled
2-4 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/4 almond extract
1. Beat butter until creamy with electric mixer. Add melted and cooled white chocolate.
2. Add powdered sugar 1/2 cup at a time, until desired taste/sweetness achieved. Add extracts and mix until fluffy.
Melted white chocolate!
Finished frosting, all white and beautiful!
I frosted using a plain round tip and a fondant flower decoration!
Hope you guys love this recipe, don’t forget to search your local Trader Joe’s for cookie butter/Biscoff spread!
See you next time =]
Happy Cinco de Mayo everyone! Here are some super easy, yet amazing looking cupcakes for you!
They may look intense, but trust me, they are a piece of cake =]
First, my main ingredients….minus some flour tortillas!
1 box Devil’s Food cake mix
1/3 cup oil
1 cup mllk
1 teaspoon sour cream
1 teaspoon cinnamon
1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside.
2. In a large mixing bowl, stir together cake mix, cinnamon,, eggs, oil and milk. Scrape down the sides and bottom of bowl to assure batter is well mixed.
3. Divide batter evenly among liners, filling each about 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Add your eggs, milk, sour cream, oil and cinnamon to the cake mix, and bake!
While the cupcakes are baking, take 2-5 flour(or corn) tortillas and cut them into chip like triangles.
Place them on a lined baking sheet, sprinkle with cinnamon-sugar. Bake until crispy, about 5-10 minutes.
See, crispy sweet chips =]
Cupcakes are done!
Next, your buttercream!
3 sticks unsalted butter, softened
4 oz cream cheese, softened
3-6 cups powered sugar, depending on taste desired
1 teaspoon vanilla
1/2 teaspoon cinnamon
yellow food coloring
1/4-1/2 cup heavy cream
1. Beat butter and cream cheese until smooth in electric mixer.
2. Add powered sugar, vanilla, cinnamon & food coloring and beat until fluffy. Add heavy cream, mix on slow to achieve a softer, more nacho-cheese looking frosting. I used a piping bag and plain round tip to frost, the more abstract and messy, the better!
Cinna-cream cheese in place! Ready for some toppings =]
I cut the red parts off of gummy worms to make some “tomato”
Cut some watermelon sour straws for my green onion!
One thing I forgot a picture of is raspberry preserves, used for the “salsa”!
Place about 3 chips on each cupcake, then sprinkle with nacho toppings!
Happy Cinco de Mayo everyone!