I love the caramel cinnamon flavor of Biscoff Cookies. Call me obsessed if you like, I think in this case you may be right!
Biscoff Cookie Cupcakes:
1/2 butter, softened
1/4 cup Biscoff Cookie Spread
1 cup sugar
1 cup brown sugar
2 cups flour
2/3 cup fine Biscoff Cookie crumbs
1 tsp baking soda
¾ tsp baking powder
½ tsp salt
1 ½ cups milk
Preheat oven to 350°. Prepare cupcake pans with cupcake liners (24). In large bowl with electric mixer, cream butter, Biscoff Cookie Spread, sugar, and brown sugar. Add eggs, mix well. In another bowl, stir together flour, Biscoff Cookie crumbs (about 12 in a ziplock baggie and smash fine), baking soda, baking powder, and salt. Add dry ingredients to creamed mixture alternately with milk, mix until well combined. Scoop cupcake batter into prepared cupcake pans, filling each cup about 3/4 full. Bake 20-22 minutes. Cool completely before frosting.
Biscoff Cookie Spread Buttercream:
1/2 cup butter, softened
3/4 cup Biscoff Cookie Spread
4 cups powdered sugar
5-6 Tbl milk
With electric mixer, whip butter and Biscoff Cookie Spread until light in color and fluffy. Add powdered sugar one cup at a time and milk one Tbl at a time, whipping until desired consistency. Frost completely cooled cupcakes. Add embellishments if desired.
One Year Ago: Iced Molasses Cookies
If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.