Karloff Biscoff Cupcake Recipes

LEMON KIWI CUPCAKE

Steps:

• Preheat the oven to 350 degrees F. Line 56 mini cupcake cups from 3 (24-cup) mini cupcake or muffin pans or 18 regular-size cupcake or muffin cups from 2 (12-cup) regular-size cupcake or muffin pans with paper cupcake liners.
• In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a second bowl, mix the eggs, buttermilk, and oil. Add the dry ingredients to the wet ingredients. Once the ingredients are mixed, add the lemon zest and lemon juice, and blend until combined. Bake the cupcakes until golden brown and the centers spring back when lightly pressed, 16 to 18 minutes for minis or 22 to 24 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a wire rack to cool completely.
• Increase the oven temperature to 450 degrees F. Transfer the kiwi cream to a pastry bag fitted with a small round tip and fill each cupcake with some of the cream. Transfer the meringue mixture to a separate pastry bag fitted with a large round tip and pipe the meringue on top of each cupcake. Place the cupcakes on baking sheets and bake until lightly browned and cooked through, about 3 to 4 minutes.
• In a medium saucepan, melt the butter over medium heat. Add the sugar, eggs, and kiwi mixture. Reduce the heat to medium-low and cook, stirring until it thickens and coats the back of a wooden spoon, about 12 minutes. Set the pan over a large bowl of ice and continue to stir until the mixture has cooled slightly. Strain the mixture into a clean bowl and refrigerate until thickened and well chilled.
• In the bowl of an electric stand mixer, combine the egg whites and sugar and whip until the mixture is firm and glossy.

SIMPLY THE BEST BISCOFF CUPCAKES!

Steps:

• Preheat your oven to 180C (350F) and line a muffin tin with 12 large cupcake cases (or if using small cases up to 20).
• Crush 10 Biscoff cookies using a mini chopper, pestle and mortar or place in a ziplock bag and pound with a rolling pin.
• Combine the dry ingredients - self raising flour, sugar, cookie crumbs and spices in a mixing bowl.
• Add the softened butter (or better yet, Stork), eggs, milk and vanilla. Beat together until you have a smooth batter, scraping the bowl halfway through.
• Divide the batter between 12 large cupcake cases filling ⅔ of the way. Bake for 18-20 minutes until the cupcakes are risen and golden.
• Leave the cupcakes to cool on a wire rack. Try not to eat them all before frosting (I swear only half make it to that stage).
• Add softened unsalted butter, icing sugar, spices, Biscoff spread, vanilla and cream to a mixing bowl.
• Beat on low speed until ingredients combine and then increase the speed until the Biscoff buttercream is smooth and holds peaks.
• Transfer to a piping bag fitted with a large star tip and pipe a generous swirl over the cupcakes or use an offset spatula to spread some frosting on top.
• Drizzle with softened Biscoff spread and decorate with Biscoff biscuits or more crumbs. Share responsibly!

LEMON CHEESECAKE CUPCAKE

Steps:

• For the graham cracker crumbs: In small bowl, combine the graham cracker crumbs and butter and stir. Set aside.
• For the cheesecake filling: Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in the vanilla and egg white until smooth and creamy. Set aside.
• For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 12 cupcake liners.
• In a medium bowl, combine the pastry flour, baking powder and salt and set aside. Using an electric mixer with a paddle attachment, cream the sugar, butter and cream cheese on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the lemon juice, limoncello and lemon zest and mix until incorporated. On low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour.
• Sprinkle 1 tablespoon of the graham cracker crumbs in the bottom of each liner, fill about halfway with the cake batter and top with the cheesecake filling. Bake until an inserted toothpick comes out clean, 25 minutes.
• For the buttercream frosting: In the bowl of an electric mixer with a paddle attachment, beat the butter and shortening on medium speed until light and fluffy. Add the almond and lemon flavorings and beat for 2 minutes. Add the confectioners' sugar one cup at a time, alternating with 1/4 cup water, and beat until incorporated.
• Top each cupcake with some of the buttercream frosting.