So, this is WAY overdue but Happy 2016 baking buddies! I have been particularly crap as of late…When checking my blog today I realised my last post was October 2015 (?!?!!) in which i’d planned to blog more…hmmm that kind of didn’t really happen did it?!
Anyhow, not dwelling too much, but it’s been a mental few months at work and so to be honest there has been much more pressing issues at hand than blogging. But no matter how sad that is, I keep trying to remind myself to find more time to do cool stuff like this…lord knows how many of you read this or even use this, but I like to catalogue some of the crazy ideas I have and this seems the perfect forum for that!!
So, today I decided to share the wonder that is BISCOFF SPREAD! This stuff is like a drug! For those of you unaware of what Biscoff is;
- Firstly where the hell have you been?!
- Secondly, watch this video and excuse the rude words but it’s hilarious…and sums up the taste sensation of Biscoff perfectly…
- Thirdly “It’s like peanut butter but made out of COOKIES!”
I’ve baked with Biscoff spread before and it drove people wild…i’m not even joking! The frosting in particular is amazing and Grant goes all gaga-eyed when I mention Biscoff frosting Which is where this recipe came from. I had Hershey’s chocolate spread and chocolates to use up and any of you who know me, are aware that my baking is powdered by the need to NOT WASTE FOOD. That’s also generally why cakes I make are topped, filled and crafted around fruit, veg, sweets and chocolate that needs consuming.
If you do anything after reading this post…GO BUY BISCOFF SPREAD and eat it from the jar, or on toast, or on ANYTHING!
- 80g Stork
- 240g plain flour
- 1tbsp of baking powder
- 40g cocoa powder
- 280g caster sugar
- 2 free-range eggs
- 240ml semi-skimmed milk
- 100g butter
- 200g icing sugar
- 2 big dollops of Biscoff Spread
- Hershey’s chcoolate spread or UK equivalent
- Chocolate sprinkles
- Chocolate bar chunks or Hershey’s chocolate
- Preset your oven to 190degrees or 170degrees fan assisted
- Put all your dry ingredients in to a freestand mixer, along with the butter and whazz up until breadcrumb-like.
- Whisk your eggs with the milk and slowly add to the dry with the machine running.
- Scrape down the sides and give it another blast.
- Fill between 12-18 cupcake cases in a tin and pop in the preheated oven for 15-20mins or until the tops spring back.
- Leave to cool
And so you have it! Delicious little flavour-sensations which you can adapt and amend according to what you like…I imagine that the swirly choc spread would be particularly awesome in these!
I have also added some Biscoff Biscuits to my cupcake carrier case so that I can snap half a one on top of each cupcake as people eat them…whatever you do don’t put them on top in advance else they’ll go soggy!