Biscoff Cupcakes

• porciones: 12 servings
• tiempo activo: 20 minutes
• tiempo total: 42 minutes

Ingredientes

100 g granulated sugar

100 g dark brown sugar

210 g all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

30 g Biscoff spread

120 g sour cream (room temperature)

110 g whole milk (room temperature)

50 g vegetable oil

2 large eggs (room temperature)

1 1/2 tsp vanilla extract

150 g butter (room temperature)

160 g Biscoff spread

230 g powdered sugar

1-1 1/2 tbsp whole milk (room temperature)

1 tsp vanilla extract

120 g Biscoff spread topping the cupcakes with

Biscoff cookies (to crumble over the top of the cupcakes)

Instrucciones

BISCOFF CUPCAKE

Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.

In a large bowl, sift the granulated sugar, brown sugar, all-purpose flour, baking powder, baking soda and salt. Give it a stir to make sure everything has been combined. Set it aside.

In another mixing bowl add the sour cream and Biscoff spread and mix them together.

Then add whole milk, vegetable oil, eggs and vanilla extract and mix it all together until combined.

Pour the wet ingredients into the dry and gently stir it all together. Make sure there are no lumps left in the batter.

Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.

BISCOFF FROSTING

Sift the powdered sugar. Mix the butter for 4 minutes in a stand mixer with the paddle attachment or with a hand mixer on medium/high speed. Then add the Biscoff spread and mix for 1 minute.

Scrape down the sides of the bowl and add the powdered sugar, vanilla extract and milk in 2 parts. Mix on low speed until each addition is fully incorporated. Scrape down the bowl and continue mixing for 1 minute.

ASSEMBLING

Add the Biscoff buttercream to a piping bag with a round piping tip e.g. a Wilton 1A. Then pipe the buttercream on the cupcakes, creating a small concave with the buttercream.

In a microwave safe bowl, melt Biscoff spread for 10-20 seconds in the microwave until it is fluid. Pour the Biscoff spread into the middle of the buttercream and drizzle with any excess over the cupcakes. Optionally, decorate the cupcakes with Biscoff cookie crumbs.

Nutrición

• Grasa Total: 28 g
• Grasa Saturada: 12 g
• Grasa No Saturada: 7 g
• Grasa Trans: 1 g
• Colesterol: 61 mg
• Sodio: 262 mg
• Carbohidratos Totales: 64 g
• Fibra Dietética: 0.5 g
• Azúcares Totales: 45 g
• Proteína: 5 g