Sunday Kitchen – Speculoos Cupcake Recipe

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.

Ingredients required

Vanilla Cupcakes

  1. 175g Self Raising Flour – sifted
  2. 175g Soft, unsalted butter
  3. 150g Caster Sugar
  4. 3 large free range eggs
  5. 2 tsp vanilla
  6. 2 tbsp whole milk

Speculoos Buttercream

  1. 150g Soft, unsalted butter
  2. 300g Icing sugar – sifted
  3. 200g Speculoos Spread or Biscoff Cookie Butter
  4. 40ml whole milk

Decoration/Fillings

  1. 12-14 Speculoos/lotus cookie biscuits for decorating
  2. 3 tbsp of Nutella/peanut butter and 3 tbsp of milk – for filling if you like

Equipment required

  1. Digital Weighing Scale
  2. Stand Mixer
  3. Muffin Tin
  4. Loads of bowls for your ingredients
  5. Spatula
  6. Piping bag and a 2D piping tip

Steps

A. To make the vanilla cupcake base (yields 12-14 cupcakes)

  1. Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12-14 cases
  2. Beat on medium speed – soft, unsalted butter with the caster sugar until pale and fluffy (about 3x more in volume)
  3. Add your eggs with the butter/sugar mixture one at a time. Mixing well before adding the next
  4. 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!
  5. Don’t forget to scrape the sides of your mixing bowl down and combine everything well
  6. If the mixture is too stiff you can add a little bit of milk at a time to get a smooth light consistency.
  7. 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

  1. Beat the butter with an electric mixer for a couple of minutes to smoothen it
  2. 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
  3. 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.
  4. Keep on beating on high for 5 minutes until whipped!

C. Time to decorate!

  1. 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
  2. I use a 2D Drop Flower tip and piped the buttercream onto the cupcakes.
  3. 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 🙂

Buttery & Sweet Fluffy Pancake Recipe

I literally just made some incredibly fluffy pancakes with a rich buttery taste and a slight hint of sweetness from some leftover ingredients. I had some leftover whip cream, eggs and butter which would have been a waste if I left it in the fridge and soon forget about it.

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Perfect for breakfast, afternoon tea or supper. Pancakes are just perfect for any occasion! Easy, cheap and you can store it in your fridge – just microwave it the next time you’re ready for some. It taste so good that you can eat it plain!

Ingredients

Eggs
2
Granulated sugar
3 tablespoons (depending on your preference)
Salt
a pinch
Milk
80 ml
Heavy cream
50 ml
Unsalted butter
30 g
Cake flour
200 g
Baking powder
2 teaspoons

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Preparation

1. Melt your butter in the microwave or over a double boiler. Meanwhile, sift the flour and baking powder together, set aside.

2. Crack the eggs into a bowl, add the sugar & salt. Now put some muscles in – beat it with a whisk till its pale/off white to ensure smooth, lump-free batter (if you bake butter cakes often, it should look like the colour of your well beaten butter & sugar).

3. Add the milk slowly while mixing. Followed by the heavy cream and mix well.

4. Add the sifted ingredients and melted butter in (1). Mix well until smooth and thickened.

Your pancake batter is ready! Try this for yourself and you will never, ever buy pancake mix in a box that is tasteless and twice the price.

5. Heat a non-stick pan over low heat. Make sure your pan is heated evenly to give you a beautiful brown finish later. When ready, add a small ladler of the batter from (4). I made mine in 5cm diameters with a bit more height for fluffy pancakes. But make sure you cook on low and constantly adjust the heat so that it is cooked through but not burnt. Otherwise, play safe and make 10cm diameters.

6. When bubbles pop on the surface, flip them over. Cook the other side, then transfer to a plate. Repeat the process with all the batter. Makes about 10 pancakes 🙂

Technically you don’t need oil for a non-stick pan but I like my pancakes with extra oomph so I use a tiny bit of butter.

You can serve it with honey or whipped cream. I will probably have mine with the raspberry jam I bought from Perth!

With love, Joan

 

Blueberry Muffins + Banana & Walnut Muffins

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.

Muffin Batter

The original recipe was for Blueberry Muffins but decided to switch out the blueberries for Banana & Walnuts, which turned out even better.

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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 😉

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Here’s the recipe:

Ingredients A (Sifted)

  • 436g Cake Flour
  • 10g Baking Powder

Ingredients B

  • 220g Softened Butter
  • 200g Fine Sugar (Adjust accordingly to your sweet tooth)
  • 8 Eggs
  • 120g Fresh Milk
  • 125g Blueberries

How To:

  1. Beat butter and sugar till its fluffy (slightly pale yellow)
  2. Mix eggs and milk in a separate bowl and add into the whipped butter gradually till its well incorporated.
  3. Add Ingredients A and beat on low speed
  4. Add blueberries and mix with a spatula
  5. Spoon (or pipe to avoid mess) the batter into muffin tray with paper moulds
  6. Bake in preheated oven of 180 deg cel. (depends on your oven actually, so if its too hot try to reduce it a little)
  7. 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!