I recently heard that Biscoff spread was all the rage in the food blogging world. The only knowledge I had about Biscoff were the little cookies I received whenever I was on board a Delta flight. Little did I know that the company who had created the cookies also made them into a spread! The consistency is similar to peanut butter, but it tastes exactly like the cookie.
I researched some recipes using Biscoff spread and found this cupcake on The Novice Chef blog that sounded intriguing. Rather than use the marshmallow frosting that was listed, I opted to use my favorite swiss meringue buttercream to give the cupcakes a nice, light and airy friend. I love this buttercream because it isn’t too sweet, and I didn’t want the frosting to overpower the cupcake.
These cupcakes were well-received by my family and coworkers, so I’m sure I’ll be making them again.
Biscoff cupcakes with swiss meringue buttercream
- 1 1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- A pinch of salt
- 1/2 cup Biscoff spread
- 1/2 cups brown sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup half and half I didn't have any, so I subbed with heavy cream instead
- Preheat oven to 350 degrees. Prepare cupcake tin with cupcakes liners.
- In a small bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer, beat Biscoff spread and brown sugar until creamy. Add vegetable oil, egg, and vanilla extract, mix well.
- Slowly mix in the flour mixture, alternating with the half and half, until completely combined.
- Spoon cupcake batter into prepared cupcake tin, about 1/4 cup batter per cupcake. Bake for 16-18 minutes, until a toothpick comes out clean. Do not over bake!
- Remove from pan immediately and cool on a wire rack. Then frost with swiss meringue buttercream.