Karloff Biscoff Cupcake Recipes

ROCKY BEER FLOAT CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
• In a pot, heat the butter and stout over medium heat until the butter is melted. Remove from the heat, add the cocoa powder and whisk until the mixture is smooth. Set aside to cool slightly.
• In a medium bowl, sift together the flour, granulated sugar, baking soda and salt and whisk to blend. Set aside.
• Using a stand mixer, beat the sour cream and egg together in a large bowl to blend. Add the stout/chocolate mixture and beat just to combine. Add the flour mixture and mix on a low until just combined.
• Divide the batter among the cupcake liners, filling them three-quarters full. Bake until a tester inserted into the centers comes out clean, about 17 minutes. Cool the cupcakes on a rack completely.
• For the beer syrup: In a pot, combine the granulated sugar and stout and simmer together until the sugar is completely dissolved. Remove from the heat and stir in the vodka. Set the mixture aside to cool.
• For the stout filling: Using a stand mixer, beat the confectioners' sugar and butter together until well combined. Add the stout, vanilla extract and salt and mix until creamy.
• For the rocky road frosting: In a clean metal bowl of a stand mixer, whisk the granulated sugar and egg whites together over a pot of simmering water. Whisk occasionally until a candy thermometer inserted in the mixture registers between 140 and 160 degrees F (or until you can't feel the sugar granules when you rub the mixture between your fingers).
• Transfer the mixture to the stand mixer and using the whisk attachment, whip until the mixture turns white and almost doubles in size, and the outside of the bowl feels at room temperature. Add the vanilla and salt and continue to whisk.
• Switch the attachment from a whisk to a paddle and at a low speed, add the butter a few tablespoons at a time and continue mixing. The frosting is done when it looks glossy and smooth. Stir in the chocolate. Fold in the mini marshmallows and slivered almonds with a rubber spatula.
• To assemble: Brush the beer syrup onto the cupcakes with a pastry brush, or drizzle over the cupcakes using a spoon. Allow the cupcakes to absorb the syrup. Cut a small and shallow hole in each cupcake, and fill each hole with some of the stout filling. Using an ice cream scoop, scoop some rocky road frosting onto each cupcake.

SIMPLY THE BEST BISCOFF CUPCAKES!

Steps:

• Preheat your oven to 180C (350F) and line a muffin tin with 12 large cupcake cases (or if using small cases up to 20).
• Crush 10 Biscoff cookies using a mini chopper, pestle and mortar or place in a ziplock bag and pound with a rolling pin.
• Combine the dry ingredients - self raising flour, sugar, cookie crumbs and spices in a mixing bowl.
• Add the softened butter (or better yet, Stork), eggs, milk and vanilla. Beat together until you have a smooth batter, scraping the bowl halfway through.
• Divide the batter between 12 large cupcake cases filling ⅔ of the way. Bake for 18-20 minutes until the cupcakes are risen and golden.
• Leave the cupcakes to cool on a wire rack. Try not to eat them all before frosting (I swear only half make it to that stage).
• Add softened unsalted butter, icing sugar, spices, Biscoff spread, vanilla and cream to a mixing bowl.
• Beat on low speed until ingredients combine and then increase the speed until the Biscoff buttercream is smooth and holds peaks.
• Transfer to a piping bag fitted with a large star tip and pipe a generous swirl over the cupcakes or use an offset spatula to spread some frosting on top.
• Drizzle with softened Biscoff spread and decorate with Biscoff biscuits or more crumbs. Share responsibly!

LOTUS BISCOFF CUPCAKES

Steps:

• Pre heat the oven to gas mark 6 and line a cupcake tray with cases
• Cream together the butter, sugar and biscoff spread in a bowl
• Break the egg and whisk into mixture
• Sieve in the flour and fold in until completely combined
• Evenly fill the cupcake cases with the mixture and bake in oven for 10 to 15 minutes
• Once cooked remove from oven and leave to cool
• To make the buttercream icing whisk together the butter, icing sugar and biscoff spread ( using as much as you like to make the flavour stronger )

LOTUS BISCOFF CUPCAKES RECIPE BY TASTY

Steps:

• Preheat your oven to 160°C and line a muffin tin with 12 cupcake liners.
• Beat cake ingredients together in a bowl until fully combined. Then, fill cupcake liners.
• Bake cupcakes for 20 minutes. Then, let cool for 45 minutes.
• While cupcakes are cooling, prepare icing by beating Lotus Biscoff spread with butter. Then, add the icing sugar a tablespoon at a time, making sure that it is fully combined before adding the next tablespoon.
• Pipe buttercream onto cooled cupcakes and serve.