National Cupcake Day 2023 is an anticipated annual celebration dedicated to the beloved miniature confections that have captured the hearts and taste buds of people worldwide. This delightful occasion, typically observed on December 15th, invites baking enthusiasts and sweet-toothed individuals to unite in their love for cupcakes. A fan of indulging in these tiny treats? The day provides an opportunity to share recipes, showcase creative decorations, and simply revel in the joy that cupcakes bring. It’s a festive moment to embrace the art of baking and savor the simple pleasures of these delectable, bite-sized desserts. Here are some delightful creations and their recipes which you can try at home.
“Experience the irresistible charm of Biscoff in every bite with these Biscoff Cupcakes, topped with a creamy Biscoff Buttercream Frosting. These cupcakes are a dream come true for Biscoff lovers, combining the unique caramelized flavor of Biscoff cookies into a delightful cupcake that’s perfect for any occasion,” says Amrut Mehta, Managing Director, Little Italy.
Biscoff Cupcakes with Biscoff Buttercream Frosting by Tutto Bene – Café
Ingredients:
Cupcakes:
* 1 ½ cups all-purpose flour
* 1 tsp baking powder
* ½ tsp baking soda
* ¼ tsp salt
* ½ cup unsalted butter, room temperature
* 1 cup granulated sugar
* 2 large eggs
* 2 tsp vanilla extract
* ½ cup sour cream
* ½ cup Biscoff spread
* 4 Biscoff cookies, finely crushed
Biscoff Buttercream Frosting:
* 1 cup unsalted butter, softened
* 1 cup Biscoff spread
* 4 cups powdered sugar, sifted
* 2-3 tbsp heavy cream or milk
* 1 tsp vanilla extract
Garnish:
* Crushed Biscoff cookies
* Whole Biscoff cookies for decoration
Method
* Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
* In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
* In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and Biscoff spread.
* Gradually mix in the dry ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Fold in the crushed Biscoff cookies.
* Fill the cupcake liners about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
* Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
* For the frosting, beat together the butter and Biscoff spread until smooth. Gradually beat in powdered sugar, then add heavy cream and vanilla extract, and beat until light and fluffy.
* Frost the cooled cupcakes with the Biscoff buttercream and sprinkle with crushed Biscoff cookies. Top each cupcake with a whole Biscoff cookie for decoration.
* Serve and enjoy the rich, caramelized flavor of these Biscoff cupcakes!
These Biscoff Cupcakes with Biscoff Buttercream Frosting are a delightful treat for any Biscoff enthusiast. The creamy frosting and moist cupcake base infused with the unique taste of Biscoff cookies make for a truly indulgent experience. Happy baking and enjoy your Biscoff adventure!
Bailey’s Irish Cream Cupcakes with Bailey’s Buttercream Frosting
Indulge in the rich, creamy flavor of Bailey’s Irish Cream with these decadent cupcakes. Perfect for adult gatherings, celebrations, or as a special treat, these Bailey’s Irish Cream Cupcakes, topped with a smooth Bailey’s Buttercream Frosting, offer a delightful blend of coffee, chocolate, and Irish whiskey flavors.
Ingredients:
Cupcakes
* 1 ¾ cups all-purpose flour
* ¼ cup unsweetened cocoa powder
* 1 tsp baking powder
* ½ tsp baking soda
* ½ tsp salt
* ½ cup unsalted butter, room temperature
* 1 cup granulated sugar
* 2 large eggs
* 2 tsp vanilla extract
* ½ cup sour cream
* ½ cup Bailey’s Irish Cream
* ¼ cup strong brewed coffee, cooled
Bailey’s Buttercream Frosting
* 1 cup unsalted butter, softened
* 3-4 cups powdered sugar, sifted
* 4-6 tbsp Bailey’s Irish Cream
* 1 tsp vanilla extract
Garnish
* Chocolate shavings or cocoa powder
* Optional: Mini chocolate chips or coffee beans for decoration
Method
* Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
* In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
* In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
* Gradually mix in the dry ingredients, alternating with the sour cream, Bailey’s Irish Cream, and coffee, starting and ending with the dry ingredients. Mix until just combined.
* Fill the cupcake liners about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
* Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
* For the frosting, beat together the butter until smooth. Gradually beat in powdered sugar, then add Bailey’s Irish Cream and vanilla extract, and beat until light and fluffy.
* Frost the cooled cupcakes with the Bailey’s buttercream. Garnish with chocolate shavings, cocoa powder, or mini chocolate chips/coffee beans.
* Serve and enjoy the luxurious taste of these Bailey’s Irish Cream Cupcakes!
These Bailey’s Irish Cream Cupcakes are a perfect way to enjoy your favorite Irish cream liqueur in a delightful dessert form. The combination of coffee, chocolate, and Bailey’s in both the cupcake and frosting makes for a truly indulgent experience. Perfect for a special occasion or as a treat for Bailey’s lovers
Chocolate Cupcake recipe by Harrshita Shorewalla, Founder & Chef, Cake Dior
Dry ingredients
All Purpose Flour – 290gm
Cocoa powder – 44gm
Baking powder – 1 tspn
Baking soda – 1/2 tspn
Salt – 1/4 tsp
Wet ingredients
Curd – 210gm
Milk – 90gm
Melted Butter – 100gm
Castor sugar – 110
Vanilla extract – 1 tsp
Method
Step 1: In a bowl seive all the dry Ingredients eg. Flour, Coco, Baking powder, Baking soda & Salt
Step 2: In another bowl put curd, sugar, melted butter, milk and vanilla extract.
Mix it well. Till it becomes a homogeneous mixture.
Step 3: Mix all the dry ingredients into the wet ingredients & mix gently with a help of a whisk.
Step 4: Use a cupcake tray & pour the ready batter half way in each cavity.
Step 5: Bake in a pre heated oven for 15 to 18 mins @ 180°C
Do the toothpick test and let the cupcakes cool down before you decorate them with your favorite Frosting:)
Makes 10
Imp tip: Use all the ingredients at room temperature
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