Biscoff cookie is a crisp little Belgian cookie, also known as Speculoos in Europe and similar to gingersnaps. A few years ago, the cookies were turned into a delicious brown sugar and spice, peanut butter-like cookie spread with a cinnamon-caramel-gingersnap-like flavor gaining fans rapidly. The main ingredient in the spread being cookies, this why it’s also referred to as cookie butter. The spread is become more widely available, and while you can spread on toast or crackers easily, more and more people and avid bakers are wondering what else they can do with it. Enters these Biscoff cupcakes. They smell heavenly and taste absolutely incredible. They’re a good everyday snack and pretty enough to serve at brunch or for dessert with coffee.
Ingredients list for cupcakes with Biscoff spread icing
Makes 12 cupcakes.
- 1 cup (110g) all-purpose flour
- 4 tablespoons (55g) + 1 small knob of softened butter
- 1/2 cup (100g) + 1 tablespoon sugar
- 1 egg
- 1/5 cup (50 ml) milk
- 1/2 tablespoon baking powder
- 1 apple.
- 1/2 lb (250g) mascarpone
- 1/3 lb (170g) Biscoff Spread
1. Peel and cut the apple into small cubes. Melt the knob of butter in a skillet over medium heat and fry the diced apple for 2-3 minutes, add the tablespoon of sugar, lower the fire and continue cooking for 2 minutes. Allow to cool.
2. In a bowl, beat butter with the remaining sugar with a whisk. When the mixture whitens, add egg and milk.
3. Mix the flour and baking powder and add to the mixture. Stir in the diced apple.
4. Line you muffin or cupcake pan with individual paper cups. Divide batter to fill the cavities. Bake in a preheated oven for 15 minutes at 390°F (200°C).
5. Remove from oven and put the cupcakes on a cooling rack.
1. Whisk the Biscoff spread with a little mascarpone, then gently fold in all the mascarpone
2. Fill a pastry bag with the frosting.
3. Once the cupcakes are completely cooled, decorate with the frosting and chill until serving.