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Self Frosting Biscoff Cupcakes

Posted By Nicole On December 12, 2011 @ 4:11 pm In Cakes - Cupcakes,Recipes | 13 Comments

Self Frosting Biscoff Cupcakes
Biscoff is a delicious brown sugar and spice, peanut butter-like cookie spread that is gaining fans rapidly. The spread is become more widely available, and while similarities to Nutella and peanut butter make the idea of spreading it on toast or crackers easy, more and more people are wondering what else they can do with this stuff. The answer is that you can do a lot of things, but you have to get a little creative because there aren’t all that many recipes out there yet that call for Biscoff. These Self Frosting Biscoff Cupcakes are a delicious and easy place to start.

One of my favorite Nutella recipes is for Self-Frosting Nutella Cupcakes, a recipe that I’ve been making on a regular basis for years now. The pound-cake like cupcakes are not too sweet and have a topping of Nutella swirled right on top of the batter before they bake. Biscoff is used in the same way here, swirled onto the top of the cupcake batter before baking. The result is tender, vanilla-laced cupcakes that have a sweet-spicy swirl of “frosting” baked right into the top.

The cupcakes get their tight, pound cake-like crumb from the amount of butter in the batter. Reducing it, in this particular recipe, will yield a more muffin-like result. The cake isn’t too sweet, and that really allows the sweet spread to stand out in every bite. The cupcakes keep well and are easy to store, since you don’t need to worry about frosting sliding around when you transport them. They’re a good everyday snack and they’re also pretty enough to serve at brunch or for dessert with coffee

Self Frosting Biscoff Cupcakes
10 tbsp butter, softened
3/4 cup sugar
3 large eggs
2 tsp vanilla extract
1 3/4 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
Biscoff spread, approx. 1/3 cup

Preheat oven to 325F. Line 12 muffin tins with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next. Don’t worry if the batter does not look smooth. Add in vanilla.
Stir flour mixture into the sugar mixture until batter is uniform and no streaks of dry ingredients remain.
Divide batter evenly into prepared muffin cups. Top each cup of batter with 1 1/2 tsp Biscoff spread. Swirl Biscoff through the top of the batter with a toothpick.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Turn out onto a wire rack to cool completely.

Makes 12.


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