I love those crunchy biscuits especially with a cup of coffee. So while out food shopping...what else is there to do other that browse the food isles.... I spotted an own brand version of the famous spread in my local German grocery store. One better it comes in both smooth and crunchy...I bought a jar of both. So I immediately decided that I would get baking (anything other than Banana Bread) and what better than a light and airy cupcake topped with caramelised biscuit buttercream...heaven!
Use either smooth or crunchy spread in this recipe although if you are using a closed icing tip like the one I used (Wilton 2D) then I recommend smooth for the buttercream as crunchy will block the icing tip.
Yield: 16-18
Ingredients
Cupcakes:
200g Butter, softened
Method
Preheat oven to 190ºC/375ºF/Gas Mark 5, line a two 12 hole muffin trays with 18 paper cases. Beat the butter, self raising flour, sugar, baking powder, eggs and the cookie butter together with an electric mixer until smooth and lump free. Spoon into the muffins cases, three quarter filling each cake. Bake in the preheated oven for 20 minutes or until golden and firm to the touch, allow to cool on a wire rack.
200g Butter, softened
200g Caster sugar
200g Self raising flour
200g Biscuit spread (I used Belmont Crunchy Biscuit Spread)
4 Eggs
1tsp Baking powder
Buttercream:
115g Smooth biscuit spread (I used Belmont Smooth Biscuit Spread)
175g Softened butter
350g Icing sugar
3-4 tbsp Milk
Preheat oven to 190ºC/375ºF/Gas Mark 5, line a two 12 hole muffin trays with 18 paper cases. Beat the butter, self raising flour, sugar, baking powder, eggs and the cookie butter together with an electric mixer until smooth and lump free. Spoon into the muffins cases, three quarter filling each cake. Bake in the preheated oven for 20 minutes or until golden and firm to the touch, allow to cool on a wire rack.
While the cupcakes are cooling make up the buttercream.
Place the room temperature butter into a large bowl, whip the butter until it is light and fluffy. The best way to achieve this is by using an electric hand mixer or a stand mixer. Reduce the speed of your mixer, gradually add all the icing sugar, mixing after each addition. Once all the icing sugar has been incorporated, mix on HIGH for 2-3 minutes until the buttercream turns pale and fluffy. Add the cookie butter and mix again. Add the milk and whip on HIGH for another 1 minute. Place the buttercream into a piping bag with an icing tip (I used a Wilton 2D Tip) and pipe onto each of the cooled cupcakes. 