By 
30 min
12 cupcakes
Cupcakes With Biscoff Cream
A delicious butter cream with the taste of cookie butter biscoff butter. Sometimes you can have butter cream that tastes really greasy and too much like butter.
Well this one isn’t nothing like that. I do recommend to let the cupcakes set in the fridge for a few hours. This way the butter cream is really at its best.
What do you need?
- 230 gr (8,11 oz) unsalted butter (room temperature)
- 240 gr (8,47 oz) cookie butter (biscoff)
- 240 g (8,47 oz) powdered sugar
- 2 tablespoons of heavy cream
- A few tablespoons of Biscoff cookie butter
- 1 recipe vanilla cupcakes (12 pieces)
How to make it?
In a bowl, mix the butter until fluffy and creamy, about 5 minutes on medium speed.
Then add the biscoff butter and mix for another 3 minutes, keep mixing on medium speed.
Add the powdered sugar in 2 steps and when it has all combined, add the tablespoons of heavy cream. Mix for another minute and scoop along the sides of the bowl with a spatula to make sure all the powdered sugar is mixed in.
Put the cream in a piping bag (use a nozzle of your choice), tie the bag and let it set in the refrigerator for 1 hour.
Make the cupcakes according to the recipe. When they have cooled down, press a piece out of the cupcake in the middle with the back of a nozzle (look at the photo).
Heat a few spoons of biscoff butter in the microwave for a few seconds, it becomes more liquid. Spoon the biscoff butter into the cupcake hole. The paste get’s normal again when it’s cooled off.
Now pipe biscoff butter cream on the cupcakes and put them in the fridge for 2-4 hours. This will make your cream much firmer.
Bon Appetit!
