Nick’s Cookie Butter Cupcakes

USD

Cupcakes

429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
250g melted (not hot) cookie butter + extra to drizzle
250g roughly chopped speculoos cookies

Frosting

1 batch of fluffy vanilla buttercream frosting (recipe: www.thescranline.com)
3 tbsp melted (not hot) cookie butter

Item Name:	Availability:
Large Mixing Bowls	Add to Cart -
Spatula	Add to Cart - $19.99
Magic Whisk (for wet ingredients)	Add to Cart -
Kitchen Scales	Add to Cart -
Stand mixer (or hand mixer)	Add to Cart -
Wire Rack
Frosting Bag
Tablespoon	Add to Cart -
Measuring Spoons	Add to Cart -
Cupcake Baking Tin	Add to Cart -
Paper Liners	Add to Cart -
Ice Cream Scoop (optional)	Add to Cart -
Wilton 1M Piping Tip	Add to Cart - $69.99

Frosting Prep

Make 1 batch of fluffy vanilla buttercream frosting (recipe: www.thescranline.com).

Cupcake Prep

Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

Dry Ingredients

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

Wet Ingredients

Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Mix It All Together

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add ½ cup cookie butter and mix for another 20 seconds.

Bake

Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle the top of each cupcake liner with a generous amount of crushed cookies. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

Cookie Butter Frosting

Combine your vanilla bean frosting with 3 tbsp melted (not hot) cookie butter.

Details

Core the center of each cupcake and fill with cookie butter

Fit the end of a piping bag a Wilton 1M tip and frost in a swirl. Drizzle melted cookie butter. Finish off with a sprinkle of cookies.