I have always loved airline cookies; they remind me of gingerbread cookies but with a strong hint of cinnamon. On a recent trip to the grocery store, I was picking up some peanut butter when I saw Biscoff Spread. I know Biscoff Spread has been available for a while, but I had never purchased it and for some reason I decided it was time to get some. It does taste great on toast and/or waffles, however I wanted to try baking with it too. I discovered this recipe for Biscoff Cupcakes with Biscoff Buttercream on bakedbree.com. While the original recipe cupcakes are “cookie-like “on top, I kept mine fluffy using egg whites, agave nectar in lieu of regular sugar and part cake flour, part whole wheat pastry flour instead of all-purpose flour; I also omitted the butter in the cupcake batter. Enjoy!
½ Cup Biscoff Spread
½ Cup Amber Agave Nectar
½ Cup Cake Flour
½ to ¾ Cup Whole Wheat Pastry Flour
1 ¼ tsp Baking Powder
1/3 Cup Fat-Free Milk
2 Large Egg Whites
2 tsp Vanilla Extract
Preheat oven to 350 degrees.
Line cupcake tin with 12 baking cups.
Beat together Biscoff spread and agave nectar just until combined.
Add egg whites and vanilla, mixing until well combined.
Add cake flour, whole wheat pastry flour and baking powder mixing just until combined.
Add milk and beat until smooth.
Distribute batter evenly across 12 baking cups.
Bake 14 – 16 minutes. ** NOTE: Be careful not to over bake as cupcakes will continue to cook while cooling in cupcake tin. **
¼ Cup Biscoff Spread
½ Cup Butter, Softened
3 TBSP Fat-Free Milk
1 tsp Vanilla Extract
1 ½ Cups Confectioner’s Sugar
Cream together Biscoff spread and softened butter until smooth.
Add 3 tablespoons milk, 1 teaspoon vanilla and ½ cup confectioner’s sugar and beat until well combined.
Add another ½ cup confectioner’s sugar, beating well until combined.
Add final ½ cup confectioner’s sugar, beating well until light and fluffy.
Frost cupcakes. ** TIP: I do not have a pastry bag so I fill a Ziploc freezer bag with the frosting, twist the top closed, then cut the tip off one of the bottom corners of the bag; make sure you are next to the cupcakes when you cut the tip of the bag because it immediately starts to squeeze out of the bag. **
Yields 12 Servings
Weight Watchers: 1 Plain Cupcake = 4 points plus; 1 Frosted Cupcake = 9 points plus
** NOTE: There will be leftover frosting when preparing as detailed above, cutting the frosting recipe in half will yield plenty of frosting for all 12 cupcakes **