Biscoff cupcakes

Dry ingredients

1 1/4 cup of all-purpose flour

1 3/4 Cake flour

2 cups sugar

1 Tbsp baking powder

3/4 Salt

Wet ingredients

1 cup milk

1 tsp vanilla

2 sticks butter cut into 1/2 inch cubes at room temperature

4 large eggs at room temperature

Biscoff buttercream frosting

2 sticks butter

1 tsp vanilla

3 cups powdered sugar

2 tbsp milk or heavy cream

2 tbsp Biscoff

1/2 salt

Instructions

1. Preheat oven to 350 degrees F. Line cupcake pan with cupcake liners.

2. In a small bowl combine milk and vanilla, set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine both flours, the sugar, baking powder, and salt and mix on low speed until thoroughly combined.

4. With the mixer on low speed, add the cubed butter a few pieces at a time.

Mixing for about 2 minutes, until the mixture resembles coarse sand.

5. With the mixer on medium speed, add the eggs one at a time, mixing well after each addition.

6. Turn the speed to low and gradually add the milk and vanilla mixture, mix for another minute or two.

7. Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.

8. Add Biscoff cookies on the bottom (optional)

With a large portion scoop, scoop the batter into the prepared cupcake cups, filling each baking cup about 2/3 full.

9. Bake for 20-25 minutes, until the cake tester comes out clean.

10. Let cool for at least 20 minutes then frost your cupcakes & decorate how you like.

Biscoff buttercream Frosting

1.Beat your two sticks of butter on medium speed for 30 seconds until smooth with a paddle attachment or stand mixer.

2. Mix in 1 tsp vanilla, extra or vanilla bean paste ,1/2 tsp of salt and 2 tbsp Biscoff on low speed.

3. Slowly add in 4 cups of powdered sugar, while mixing slowly on the lowest setting halfway through add in 2 tbsp of heavy cream or milk to make it easier to mix.

4. mix on low until the greens are fully incorporated, and the desired consistency is reached.

5. If the frost is too thick, add an additional heavy cream 1 tbsp at a time if the frosting is too thin and more powdered sugar quarter of a cup at a time .

6. if you plan to color the buttercream add in the gel food coloring once the frosting is fully mixed and be on low until you’ve reached the desire color.

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