Sorry the title name is so long, but I can’t find any other way to name this cupcake, unless I give it a name like Bob or Greg.
This Biscoff Speculoos cookie spread is like a spreadable version of gingerbread. I chanced upon a little shop selling boxes of these jars of spread $10 less than what confectioneries were selling in shopping malls, and decided to give it a try. The first time I ripped open the seal and took a whiff of the spread, the first thought that came to my mind was: cinnamon.
And that’s when the idea of cinnamon spiced vanilla cupcakes and a speculoos cookie butter frosting was born. The smell of cinnamon filled the kitchen this lovely Sunday morning, and it was so relaxing. Smelled like chai tea (which is now my favorite beverage, by the way). Anyway, I made the buttercream frosting and piped it onto my cooled cupcakes. I also added a few crumbled biscuits on top of the cupcakes just to give them a little crunch. Yumyum!
I took a bite of the cupcake and oh my goodness. It was delicious. I knew that cinnamon and Biscoff spread were a match made in heaven. The biscuit crumble complemented the nutty flavor in the frosting as well, and the fluffy moist cupcake base was incredible. Wow was the first thought I had, followed by a lot of fist-pumping, because that’s what I do when I created something gorgeous. One can celebrate their own achievements, can’t they?