Many of you know that Rob grew up in NYC. I grew up in a small town in western Wisconsin, and I have come to love NYC. When in the City, I morph into a true New Yorker with an assertive attitude and limited patience for tourists who stop in the middle of a crowded sidewalk on Fifth Avenue to take photos. When one such event occurred, an obviously irritated NYC resident looked at me and said "those damn tourists." I immediately responded in disgust, "I know." Did he see me as part of the NYC tribe? Yes, I believed so and when a tourist asked me for directions to the Guggenheim, I expected Mayor DeBlasio to employ me as director of tourism.
Prior to Covid, when flying Delta Air Lines to Newark (Newark is a much easier airport to use than JFK or LaGuardia), Rob and I looked forward to receiving Biscoff cookies on our flights. The Biscoff brand, and its parent company Lotus, began in a bakery in Lembeke, Belgium, in 1932. As stated in Conde' Naste Traveler, Delta began serving Biscoff (the name is said to be a combination between biscuit and coffee, nudging customers on the best way to consume them) in flight in the mid-1980s. “We currently serve up between 80 to 85 million Biscoff cookies a year,” says Dan Mord, Delta’s general manager of menu and service development. “Biscoff cookies are iconic, and they’re one of our most popular snacks onboard.” United and American Airlines eventually started serving them as well, but Delta and Biscoff are such particularly happy partners that the airline began serving Biscoff cookies stamped with the Delta logo in the late 1990s.
For this week's bake, Rob chose to make Biscoff Cupcakes. You will find the recipe and photos of the finished treats below.
Biscoff Cupcakes
by Cupcake Jemma
https://cupcakejemma.com/blogs/videos/biscoff-cupcake-recipe
Ingredients:
For the Biscoff Biscuit Base:
100g Biscoff Crumbs
20g Melted Butter
For the Sponge:
125g Self Raising Flour
100g Caster Sugar
25g Dark Brown Sugar
1/4 tsp Bicarb
125g Soft unsalted butter
2 Large Eggs
1.5 tbsp Whole Milk
For the Filling:
80-100ml Double Cream
1-2 tsp Biscoff Spread
For the Biscoff Buttercream:
200g Soft Unsalted Butter
320g Icing Sugar
75g Biscoff Spread
1-2 tbsp Milk
Directions:
Preheat oven to 375 F
Line cupcake tin with paper cases
Biscuit Base:
place 100g of Biscoff cookies in food processor and pulse until fine crumbs form
add melted butter and mix together with spatula until it is wet and sandy
using tbs measure, evenly place into bottom of each paper case
compact them down to form a nice layer
Batter:
add flour, sugars, baking soda, butter and eggs into stand mixer
whip it up for about 30 seconds until nicely incorporated on medium to high speed
scrape down side of bowl
turn mixer to low speedand add 1 ½ tbs of milk and mix for another 30 seconds
using 2 spoons - spoon batter into cupcake cases and bake at 375 F for 19 minutes
Buttercream:
Add 200g of softened butter to mixer and whip on high for about 5 mins until white in color
add sifted icing sugar in 2 stages, mixing each time for another 2-3 minutes
add 75 grams of melted Biscoff spread and mix into buttercream
add 1-2 tbs milk to smooth out buttercream
Filling:
place heavy cream into bowl, add about 1-2 tsp Biscoff spread and whip together into soft peaks
Assembly:
Cut holes into cooled cupcakes with apple corer or other device
place filling into piping bag and fill cupcakes
Place buttercream into large piping bag, fitted with star nozzle and swirl over top of each cupcake
Place Biscoff spread into small piping bag and drizzle over top of buttercream swirls
Top off each cupcake with ½ a Biscoff cookie
Once again, Rob has created a masterpiece worthy of being served on all airlines. Get yourself some Biscoff cookies to enjoy on their own or as cupcakes. Put your seats in the upright positions and enjoy these scrumptious treats. Thank you for spending time with us. - Linda and Rob
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