I am a big fan of speculoos/lotus cookies! It usually comes with my black coffee and I would shamelessly beg for more. Hence, it doesn’t take much for me to figure out what I wanted to bake this weekend, and it was an absolute hit amongst the friends 🙂
I used an incredibly simple vanilla cupcake base which turned out the best, lightest and fluffiest I’ve ever made. Topped off with delicious speculoos buttercream! Think some of the friends had 3 cupcakes in a day.
Kudos to lovely joyce for invading her awesome kitchen and big shoutout to my talented andrew for shooting, editing, colouring and mixing the sound! Check out his latest travel video to estonia/poland/lituanian here.
- 175g Self Raising Flour – sifted
- 175g Soft, unsalted butter
- 150g Caster Sugar
- 3 large free range eggs
- 2 tsp vanilla
- 2 tbsp whole milk
- 150g Soft, unsalted butter
- 300g Icing sugar – sifted
- 200g Speculoos Spread or Biscoff Cookie Butter
- 40ml whole milk
- 12-14 Speculoos/lotus cookie biscuits for decorating
- 3 tbsp of Nutella/peanut butter and 3 tbsp of milk – for filling if you like
- Digital Weighing Scale
- Stand Mixer
- Muffin Tin
- Loads of bowls for your ingredients
- Piping bag and a 2D piping tip
A. To make the vanilla cupcake base (yields 12-14 cupcakes)
- Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12-14 cases
- Beat on medium speed – soft, unsalted butter with the caster sugar until pale and fluffy (about 3x more in volume)
- Add your eggs with the butter/sugar mixture one at a time. Mixing well before adding the next
- Add your self-raising flour and vanilla with the butter/sugar/egg mixture until well combined. Make sure you start mixing at low first and adjust to medium so you don’t get flour everywhere!
- Don’t forget to scrape the sides of your mixing bowl down and combine everything well
- If the mixture is too stiff you can add a little bit of milk at a time to get a smooth light consistency.
- Using an ice-cream scoop (to make it the same amount per cupcake) dollop into the cupcake cases – Bake in the oven for 15 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – Leave to cool.
B. For your gorgeous Speculoos Buttercream
- Beat the butter with an electric mixer for a couple of minutes to smoothen it
- Gradually add the icing sugar on the slowest speed. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high. Mix for 3-4 minutes until thoroughly combined and smooth
- Add the Cookie Butter to the buttercream and continue mixing. Once fully incorporated, after a minute or so, stop the mixer and check the consistency and taste. At this point your frosting may be a little dry. Add a little bit of milk, mix and check again. Gradually add the milk until you reach the desired texture. I usually don’t add all at a shot as it might get too runny and wouldn’t hold its shape.
- Keep on beating on high for 5 minutes until whipped!
C. Time to decorate!
- If you like fillings in your cupcake – cut out holes in the center of your cupcakes using an apple corer or small knife. Incorporate nutella/peanut butter with milk well and pipe it into the center of your cupcakes
- I use a 2D Drop Flower tip and piped the buttercream onto the cupcakes.
- You can choose to crush your speculoos cookies and sprinkle them on to the cupcakes or use a whole speculoos/lotus biscuit and place it on the buttercream!
Go forth and bake my fellow earthlings! Till next time 🙂
- Sweet Potato Mash (See #A1) – 64 grams
- Glutinous Rice Flour – 90 grams
- Coconut Milk – 90 grams
- Gula Melaka – 60 grams (or as much as you require to wrap in glutinous rice balls – See #C1)
- Desiccated Coconut – 50g (the more the merrier for coating really)
- Pandan Paste or Pandan Juice (Boiled down – see #B3)
- A Pinch of Salt
Note: Proportion of ingredients 1, 2 and 3 is always 64:90:90. If you want to make more, just adjust accordingly. This recipe makes about 14 Ondeh Ondeh.
- Digital Weighing Scale
- Steamer (for Desiccated Coconut)
- A Pot of Boiling Water (for cooking)
- Large Mixing Bowl
A. Prepare Sweet Potato Mash, Desiccated Coconut and Gula Melaka
- Steam the sweet potato, mash it up and push it through a strainer – this is to remove any bits and pieces of sweet potato and fibre threads. Set aside to cool till you are able to handle it.
- Get your desiccated coconut on to a plate with a pinch of salt. Set it in the steamer or however you usually steam for 20 minutes while you prepare the B. Dough.
- Chop Gula Melaka into small chunks – about the size of peas, set aside.
- In a large mixing bowl, mix the glutinous rice flour with your coconut milk and knead slowly into a dough. If your dough is not coming together, slowly add more coconut milk and knead till you achieve your dough.
- Add sweet potato mash prepared in #A1 into the dough mixture in #B1 and knead it together to combine.
- Here’s when you add pandan paste till desired colour and combine it well. I would suggest starting with 1/2 teaspoon and slowly adding to desirable colour. Otherwise, blend about 10 pandan leaves and boil it down with 200ml of water, strain it through a cheesecloth to get pandan juice.
C. Wrap and cook!
- Pinch a small piece of dough (about 13g each) and flatten slightly. Fill the center of the dough with Gula Melaka and roll them into a smooth ball.
- Bring a pot of water to boil and cook your glutinous rice balls in the boiling water. When the rice balls floats to the surface, remove it with a slotted spoon and place these little babies into your desiccated coconut prepared in #A2.
- Roll it around to coat it generously with desiccated coconut and SERVE!
There are different variations of recipes for Ondeh Ondeh online, if you’ve tried others or have any suggestions to make this even better, do share! 🙂
I also used the remaining Desiccated Coconut and Gula Melaka to make Kueh Dar Dar. Perfect for tea time with your ondeh ondeh and really, I hate having leftover ingredients that I will ultimately forget about which is a waste. Enjoyed this with some Sri Lankan tea thanks to Andrew Chua‘s Sri Lankan Trip earlier this year.
Somedays I wake up feeling like I want to bake something, although most of the time I will be stuck at what should I bake?
And today felt like a day for small, simple treats like muffins.
The original recipe was for Blueberry Muffins but decided to switch out the blueberries for Banana & Walnuts, which turned out even better.
Just to take randomness one notch higher, cocoa powder and Herseys chocolate chip buttons were added to the batter. Stuffed a slice of banana in to the center before popping the tray in to the oven. So there you go, Chocolate Banana Muffins 😉
Here’s the recipe:
Ingredients A (Sifted)
- 436g Cake Flour
- 10g Baking Powder
- 220g Softened Butter
- 200g Fine Sugar (Adjust accordingly to your sweet tooth)
- 8 Eggs
- 120g Fresh Milk
- 125g Blueberries
- Beat butter and sugar till its fluffy (slightly pale yellow)
- Mix eggs and milk in a separate bowl and add into the whipped butter gradually till its well incorporated.
- Add Ingredients A and beat on low speed
- Add blueberries and mix with a spatula
- Spoon (or pipe to avoid mess) the batter into muffin tray with paper moulds
- Bake in preheated oven of 180 deg cel. (depends on your oven actually, so if its too hot try to reduce it a little)
- Turn off the heat when the surface starts to brown and continue till its golden brown
I ran out of paper moulds halfway through and realise baking paper works even better & looks prettier (if you are using a muffin tray).
Do share any recipes with me so I can try it out!