Monday, December 5, 2011

Biscoff: get some...

I enjoy what I do.  Baking cupcakes, doing hair, and singing on the weekends... how God has blessed me!

And this morning, I really don't want to say anything else.

Honey-Poached Pear Cupcakes with Biscoff Buttercream

But if I must, these are Honey-Poached Pear Cupcakes with Biscoff Buttercream.

Biscoff.  I stumbled upon it in a recipe one afternoon, and I did nearly an hour's research with cloudy results.  Is it a paste?  Is it a cookie?  Wait- it's a spread made of cookies?  What?  How is this possible?  And nearly a month ago, I found out.  All of the sudden, Biscoff spread popped up everywhere, and at a moderately decent price (now it seems to be back up at $4.99).  I went to my local Kroger and picked up a jar, and yes- it is made of 52% cookies, brown sugar, some other ingredients, and oil to bring it all together.  It is smooth and creamy, with a consistency that is very similar to peanut butter.  In fact, the label declares that it is "Europe's alternative to peanut butter," which is ridiculous on many levels, including the fact that there is NO nutritional value aside from caloric content in a jar of Biscoff.

However, if while eating a bagel one day you wondered if you could combine your love of bagel-consumption with your love of cookies, but you thought it might make you choke- think again.  Buy a jar of Biscoff and fight the urge to not only spread it on said bakery item, but also apples, crackers, a large spoon, or throw it into some frosting for goodness' sake.

As if I needed another Nutella.

Honey-Poached Pear Cupcakes with Biscoff Buttercream

Honey-Poached Pear Cupcakes with Biscoff Buttercream

Honey-Poached Pear Cupcakes with Biscoff Buttercream (adapted from Couture Cupcakes)
For the Poaching:
2 Large or 3 medium-size pears (I used Bartlett)
1/4 C honey
1 2/3 C sugar
3 cups water

For the cake:
1/2 C unsalted butter, softened
1/2 C white sugar
1/2 C brown sugar
2 eggs, room temperature
1 t vanilla extract
1 2/3 C self-rising flour
1/2 C buttermilk, room temperature
1 poached pear, mashed
1 poached pear, sliced

For the frosting:
2 sticks of butter, softened
1/2 block cream cheese, softened
1/3 C Biscoff spread
3.5 C powdered sugar, sifted
2 t vanilla extract

To poach the pears, combine the sugar, honey, and water in a sauce pan. Bring to a boil, and let simmer for 10 minutes.  Add the pears, and simmer for 20 minutes.  Remove from the heat and let cool before you refrigerate them overnight in their poaching liquid.

For the cake, cream the butter and sugars together until light and fluffy.  Add the eggs one at a time, beat thoroughly after each addition.  Add the vanilla extract.

In three additions, add the flour, alternating with the buttermilk.  Begin and end with the flour!  Fold in the mashed pear.

Spoon into 20 (or so) prepared muffin cups (about 2/3-3/4 full), and place a slice of pear on top of each one.  Bake at 350 for 18-20 minutes, or until done.  Immediately remove from the muffin pans, and place on a baking rack to cool thoroughly.

For the frosting, cream together the butter, cream cheese, and Biscoff until smooth.  Add the sifted powdered sugar, and mix well.  Add the vanilla and beat well.

Assemble:  Frost the cakelets as desired, and sprinkle with crushed Biscoff cookies.  I also made little fondant pears, using cloves for the stems, and placed them on top.

Honey-Poached Pear Cupcakes with Biscoff Buttercream

So cute, I think.  And super delicious.

Biscoff.  Get some.  Or don't.  But do.  And if you do, throw it into some frosting.  Or an index finger.



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