I picked up a bottle of the "good stuff" several weeks ago. What, pray tell, is the "good stuff"? Spekuloos. It's a gingerbread spread that I picked up from the Wafels & Dinges food truck earlier this summer. It was a warm, gooey and spicy topping for a crispy, sweet waffle, so of course I devoured the whole thing. Then my friend Katie and I each took a jar of the "good stuff" home.
I'm a little ashamed to admit that I didn't envision a cupcake right away. Then I happened to be checking out one of my favorite blogs, Cupcake Project. Stef had made peanut butter cookie dough that was safe to eat. I thought that was pretty interesting, but I didn't get inspired by the recipe until I saw her next post: peanut butter cookie dough frosting.
I'm not particularly interested in making cookies. They're not my dessert of choice, though I rarely turn one down. But this frosting business sounded pretty tasty. I whipped out my jar of spekuloos in anticipation.
I got down to business using the spekuloos in a batch of frosting. I smeared this frosting over a batch of white cupcakes that I whipped up. How was it? The frosting ended up not being for me because I think it was a little too heavy for the white cake. If I could somehow lighten up the frosting a bit then I think I would like it more. But in terms of flavors, I definitely got the sweet gingerbread taste that I was after.
Spekuloos Cupcakes
slightly adapted from A Sweet Spoonful's Salted Caramel Cupcake recipe
- 1 cup 2% milk
- 4 large egg whites, room temperature
- 2 1/4 teaspoons pure vanilla extract
- 3 cups cake flour
- 1 1/2 cups sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 sticks unsalted butter, cut into tablespoons, room temperature
- 3/4 cup heavy cream
1) Preheat the oven to 350 F.
2) In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract.
3) In the bowl of a mixer, combine the flour, sugar, baking powder, and salt.
4) Add the butter and the remaining 3/4 cup of milk.
2) In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract.
3) In the bowl of a mixer, combine the flour, sugar, baking powder, and salt.
4) Add the butter and the remaining 3/4 cup of milk.
5) Beat at a low speed until blended, then beat at medium speed until smooth, about 1 minute.
6) Add the egg white mixture in 3 additions, beating the batter on medium-speed for 20 seconds after each addition.
6) Add the egg white mixture in 3 additions, beating the batter on medium-speed for 20 seconds after each addition.
7) In another bowl, using a mixer, beat the cream until soft peaks form.
8) Stir 1/3 of the whipped cream into the batter, then fold in the rest with a spatula.
9) Fill cupcake liners 3/4 of the way full with the batter. Bake for 20-24 minutes, or until a toothpick inserted in the centers comes out clean.
10) Let the cupcakes cool for a few minutes in the cupcake tray. Then remove them from the tray and allow to cool completely.
Spekuloos Cookie Dough Frosting
adapted from Cupcake Project's Peanut Butter Cookie Dough Frosting
yields ~4 cups
- 1 1/2 cups all-purpose flour
- pinch of salt
- 1/2 cup unsalted butter, room temperature
- 1 cup spekuloos spread
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1/4 - 1/2 teaspoons each of cinnamon, cloves, allspice, and nutmeg (I would go easy on the spices and add more later if you need too.)
1) Mix all ingredients together in a big mixing bowl, with the exception of the milk.
2) Add the milk slowly. Add more milk for a creamier frosting or less milk for a thicker frosting.
3) Spread frosting on cooled cupcakes.
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