A couple of weeks ago I had to go out-of-town for a few days and Boomer had to stay behind in the kennel. My flights were scheduled so that I could drop Boom off at the kennel in the morning on my way to catch my flight and pick him up right before the kennel closed on the day I flew back into town. The timing was tight though, and as I was pulling into the kennel to drop him off, the clutch in my car starting acting up. Fortunately, I was only a few miles from the airport and I was able to nurse it into the parking lot before the clutch went out completely. There was no way I’d be able to drive it anymore, so figured I’d arrange a tow-truck when I got back into town and take a cab home. Of course, that meant I couldn’t pick up Boomer. Fortunately, my wonderful landlord agreed to get Boomer and Boom spent the day with him running some errands and hanging out with his lab until I got home.
I wanted to bake him something to thank him for helping me out with Boomer and these did just the trick. With my love of Biscoff, it was only a matter of time before I used it in a cupcake and these came out just the way I’d hoped. I did have a bit of trouble with the cupcakes sinking ever so slightly on top rather than being doomed, but, they still taste absolutely delicious and as long as you put some frosting on top no one will know!
- 1 3/4 cups flour
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 2/3 cup Biscoff Spread
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp. vanilla extract
- 1/4 cup buttermilk
- 3/4 unsalted butter, at room temperature
- 3/4 cup Biscoff Spread
- 2 3/4 cups powdered sugar
- 1 1/2 tsp. vanilla extract
- 2 tbl. heavy cream
- Preheat the oven to 350 degrees and line a cupcake pan with paper liners.
- Combine the flour, baking powder, baking soda and salt in a bowl and whisk together then set aside.
- Use an electric mixer to beat the butter and sugar for several minutes until light and fluffy then add the Biscoff. Add the eggs one at a time, mixing after each addition. Mix in the sour cream. Add half the dry ingredients and mix until just combined, then mix in the butter milk followed by the remaining dry ingredients.
- Fill the cupcake liners about 2/3 full and bake for 18 minutes until a toothpick inserted in the middle comes out clean. Let the cupcakes cool in the pan for a few minutes before moving to a wire rack to cool completely.
- To make the frosting, beat the butter and Biscoff until smooth. Add the powdered sugar and vanilla. Slowly add the cream until the desired consistency is reached. Frost the cupcakes then store in an airtight container. Enjoy!