Who doesn't love a Biscoff cookie? You know, those sweet - crunchy - gingery - little cookies that they serve to passengers who travel on a Delta flight? (They are pretty much the reason that Delta is my airline of choice.) I have a hard time keeping a straight face when the flight attendant asks "cookies, peanuts or pretzels?" Really? I politely answer "cookies" but what I want to say is "seriously, Do you even have to ask? Just hand everyone the cookies and they'll be happier passengers."
I'm proud to say that I've joined the Biscoff party and I've even bought the cookies from my grocery store when I'm not traveling. Turns out they are just as delicious on the ground as they are at 20,000 feet - and they're cheaper to buy in the store than an airline ticket.
As if these little gems needed any more adornment, they also sell dark chocolate covered biscoff cookies! DARK CHOCOLATE BISOFF!!! Can we just take a moment to absorb the magnitude of that? At the risk of overwhelming you completely, I feel like it's my responsibility to mention that you can also buy biscoff cookies that have been ground them into a smooth, creamy spread. Biscoff spread is sold at most major supermarkets and it is AMAZING! Naturally, I had to use it to create a Biscoff cupcake. I added the spread to the cake batter and to the buttercream and topped the whole creation with a Biscoff cookie.
1/4 cup butter, room temperature
1/2 cup Biscoff spread
1 cup sugar
1 1/2 teaspoons vanilla
1 1/2 cups flour
1 1/4 teaspoons baking powder
1/3 cup milk
Biscoff buttercream (Vanilla buttercream with 1/2 cup biscoff spread swirled in)
Bake 26 minutes at 350. (For jumbo cupcakes)
Frost with biscoff buttercream and top with a cookie.
Now it's time for me to give some free advice to my favorite airline. Forget WiFi - if you serve these cupcakes to all (even coach) passengers on your flights - you will never have an empty seat on a plane again. You're welcome Delta - you know where to find me when you're ready to place your order.
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