Cross Country Cakes

I recently came across a recipe for Biscoff cupcakes.  Most people aren't familiar with Biscoff unless you have flown on Delta.  They are the little cookies the flight attendants hand out to you during the beverage service.  

I used to think these cookies were manufactured specifically for Delta until I met my friend Laura.  Laura was my roommate for 3 years in college and her mom would send her giant tins of Biscoff cookies for every birthday and holiday.  When I saw the recipe I knew I had to make them for her.  The problem is that we no longer live in the same city.  She lives in Big Bend National Park down in Texas.  I wasn't sure if she could receive packages because the first few years she lived down there she didn't even have cell service.  There was even a summer without running water...seriously.  However, she assured me the package would make it, so I hopped in the kitchen and got to work.  

The Beautiful Ms Laura.  She loves that headlamp.

The reason these are considered Biscoff cupcakes is because they are made with Biscoff spread.  Looks like a jar of peanut butter, but instead, creamed cookies.  You can't just buy Biscoff spread in the store (or at least I have no clue where you would), so I ordered some off of Amazon.  I would love to know other uses for this spread outside of cupcakes.  Do people put it on a bagel? Apple? Biscoff & jelly sandwich?

The recipe came from thenovicechefblog.com

ingredients:

1 1/4 c APF
1 tsp cream of tartar
1/2 tsp baking soda
a pinch salt
1/2 c Biscoff spread
1/2 c brown sugar
1/3 c vegetable oil
1 egg
1 tsp vanilla extract
1/2 c half and half

directions:

Preheat oven to 350 degrees. 

In a small bowl, whisk together first four ingredients. Set aside.

In a stand mixer, beat Biscoff spread and brown sugar until creamy. Add vegetable oil, egg, and vanilla, mix well.

Slowly mix in the flour mixture, alternating with the half and half, until completely combined.

Spoon cupcake batter into tin, about 1/4 cup batter per cupcake. Bake for 16-18 minutes, until a toothpick comes out clean. 


These cupcakes were originally made with a marshmallow frosting, but I didn't think that would hold up so well on the way to Texas.  I just used a basic cream cheese frosting then topped with crumbled cookies.  

I didn't love the consistency of the cupcake.  When I bought the spread it came in a pack of two, so I will definitely try to make them again, but I will take a different approach than the recipe above.  I know you are all waiting on the edge of your seats to see how they turn out, so stay tuned!


xx
j