This wasn't a recent bake TBH. In fact this was in November 2016; almost a year ago.
My dinner date with my friends last Wednesday night reminded me to dig up my archive for these photos. We went to a coffee shop after our dinner; ordered some tea, coffee and some dessert. One of the sweet things we got was this Biscoff-flavored custard-smothered cake. It wasn't very good truth be told; in fact, it tasted like wet cake. I thought it would've been better if they poured the custard after we ordered. It tasted like it's been sitting in that custard all day. I haughtily thought my Biscoff cupcakes last year was better. Please forgive my modesty.
My Biscoff Cupcakes
I baked these cupcakes last year when I had to say goodbye to two (2) of my colleagues. It was when I almost always had a pack of Lotus Biscoff biscuits in the office, and they seemed to like it, too. So it made sense for me to look for this recipe when I decided to make some cupcakes for Terence & Vidhi's last day at work. I was certain it would be a bittersweet occasion as I have worked with them for two (2) years (and they have been the kindest to me), so I might as well make it sweeter as a way to say thank you.
1. Preheat oven to 350 degrees F / 170 degrees C. Line a muffin tin with paper liners. Set aside. 2. In a medium size mixing bowl, add flour, salt and baking soda, whisk to combine. Set aside. 3. In the bowl of a stand mixer, beat together butter, sugars, sour cream and Biscoff spread. With mixing speed on low, add eggs one at a time until incorporated. Add milk, vanilla, cinnamon, and mix. 4. Add dry ingredients just until combined, about 30 seconds. Remove bowl from stand and fold in cookie pieces. 5. Scoop batter into prepared pan, filling each liner ¾ of the way full. Place in oven and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Remove and place on a wire rack to cool for 10 minutes. Remove cupcakes from pan and allow to cool completely (25-30 minutes). 6. While the cupcakes are cooling, prepare buttercream frosting. In the bowl of a stand mixer, beat the softened butter and biscoff spread on medium speed until light and fluffy. Add vanilla extract and mix well. 7. Turn speed to low and being to add the powdered sugar (it will look like bread dough). Once the powdered sugar is added, pour the milk a little bit at a time, while mixer is on. Mix until combined. Add milk until the frosting reaches desired consistency (it should be rather stiff). Beat on medium-high speed for 4-6 minutes until fluffy. Frost cooled cupcakes as desired.
The problem though with buttercream frosting is that, of course, butter melts when you take it outside. So I thought why not frost them when I get to work? Better yet, why not have a frosting contest among the guys?
I just put the buttercream frosting I made at home in a piping bag and brought it with me the next day (along with the cupcakes and some biscuits for garnish), and stored it in our office fridge until it was tea time.
Side note: If you decide to frost later like I did, make sure to take the piping bag out of the fridge about 30 minutes to an hour prior to piping. Otherwise, it would be hard to get the frosting out of the bag. Spell upper-body strength.
I actually forgot who won the contest. But certainly, my team had a good time.