I did it! Welcome to my new home. Still getting settled in. It feels like I’m learning all about blogging again for the first time. WordPress, plugins, multiple pages, ziplist…all this is brand new to me. I feel a little overwhelmed, but am also esctatic with how my new site looks!
To celebrate, I’m posting these very special cupcakes. S’mores-themed desserts are some of my favorites. I have a whole Pinterest board devoted to s’mores. And I’m also a recent convert to biscoff. My fabulous sister-in-law brought a huge box of biscoff (speculoos) cookies across the ocean from Belgium for me to experiment with.
Not only is there a biscoff cookie bottom, but there’s also a dollop of biscoff spread in the center of each cupcake. Talk about double dose of flavor!
This site would not exist without the talents of Melissa of Jelly Design Studio. She is responsible for the beautiful design and all the transferred content. She walked me through navigating the admin board, and answered all my novice questions regarding WordPress. I also would like to give a huge “THANKS” to Eric of Art and Ego for the beautiful new logo. I had an idea of what I wanted, and he ran with it and made it more beautiful than I envisioned.
- Line 24 muffin cups with cupcake liners. Preheat oven to 350 degrees F.
- For the cookie crumb layer: in a small bowl, combine the cookie crumbs, sugar, and salt. Stir in the melted butter until well mixed. Lightly press a rounded tablespoon of the mixture into the bottom of each cupcake liner.
- For the cucpakes: In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vanilla.
- In a separate bowl, combine the dry ingredients; add to creamed mixture alternately with water, beginning and ending with the dry ingredients. Fill cupcake liners to ¾ full. Bake until a toothpick inserted in the center of a cupcake comes clean, about 17-18 minutes. Cool on a wire rack for 10 minutes. Remove cupcakes from pan and cool completely.
- Place biscoff spread into a pastry bag with a large tip (I used a #12 tip.) Insert pastry tip into the center of each cupcake and pipe biscoff spread in.
- For the frosting: Whisk egg whites, sugar, salt, and cream of tartar together in the bowl of a stand mixer. Place bowl over a pot of simmering water, being careful that the bottom of the bowl doesn’t reach the water. Whisk the mixture constantly until it reaches 160 degrees F. Remove from heat and place in mixer base fitted with the whisk attachment. Whisk on medium-high until stiff peaks form.
- Place frosting in a clean pastry bag. Pipe onto the cupcakes. Toast with a hand torch, or under a broiler.