Cookie Butter Cupcakes - Recipe

Cookie Butter Cupcakes

makes 24

For the cake:
  • adapted from The Pioneer Woman’s Peanut Butter Sheet Cake.
  • 340g caster sugar
  • 300g brown sugar
  • 375g flour
  • ½ tsp salt
  • ¾ tsp bicarbonate of soda
  • 3 eggs
  • 180ml buttermilk
  • 1½ tsp vanilla
  • 90g Lotus’ The Original Caramelised Spread (Biscoff Spread)
  • 375ml water
  • 170g butter
Preheat oven to 180°C.

In a large bowl, stir together the flour, sugar, and salt. Set aside.

In a small bowl, whisk together the buttermilk, eggs, bicarbonate of soda and vanilla. Set aside.

In a medium saucepan, melt the butter then stir in the Biscoff spread until smooth. Bring to the boil then remove from heat.

Pour the Biscoff mixture over the flour/sugar mixture and stir until halfway combined.

Pour in the buttermilk mixture and stir gently until the batter is smooth.

Pour the batter into cupcake cases.

Bake for 18 mins.

For the frosting:
  • 6 egg whites (180g)
  • 300g caster sugar
  • 420g unsalted butter, at room temperature, cubed
  • 180g Lotus’ The Original Caramelised Spread (Biscoff Spread)
  • A pinch of salt
  • 1 tsp vanilla extract
  • Crushed Biscoff biscuits to decorate
Heat egg whites and caster sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.

Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.

Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the frosting will miraculously become a smooth velvety consistency.

Add the salt, the vanilla extract and the Biscoff spread. Mix until thoroughly combined.