This moist cupcake recipe is made with Biscoff cookies, which are crisp little Belgian cookies, 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 is cookies, which is why it’s also referred to as cookie butter. The spread is becoming more widely available, and while you can spread it on toast or crackers easily, more and more people, including avid bakers, are wondering what else they can do with it. Enter these Biscoff cupcakes. They’re a good everyday snack and pretty enough to serve at brunch or for dessert with coffee.
Photo credit: © Eatwell101.com
Ingredients list for Moist Cupcakes Recipe
Makes 12 cupcakes.
Batter:
- 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.
Icing:
- 1/2 lb (250g) mascarpone
- 1/3 lb (170g) Biscoff Spread
Photo credit: © Eatwell101.com
Cooking Instructions
The cake:
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 your muffin or cupcake pan with individual paper cups. Divide the batter to fill the cavities. Bake in a preheated oven for 15 minutes at 390°F (200°C).
5. Remove from the oven and put the cupcakes on a cooling rack.
The topping:
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.
Easy Moist Cupcakes Recipe
These moist Cupcakes taste absolutely incredible
Batter:
- 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.
Icing:
- 1/2 lb (250g) mascarpone
- 1/3 lb (170g) Biscoff Spread
Instructions
The cake:
- 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.
- In a bowl, beat butter with the remaining sugar with a whisk. When the mixture whitens, add egg and milk.
- Mix the flour and baking powder and add to the mixture. Stir in the diced apple.
- Line your muffin or cupcake pan with individual paper cups. Divide the batter to fill the cavities. Bake in a preheated oven for 15 minutes at 390°F (200°C).
- Remove from the oven and put the cupcakes on a cooling rack.
The topping:
- Whisk the Biscoff spread with a little mascarpone, then gently fold in all the mascarpone
- Fill a pastry bag with the frosting.
- Once the cupcakes are completely cooled, decorate with the frosting and chill until serving.
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