Get the Recipe for our BEST SELLING Biscoff Cupcake! | Cupcake Jemma

[Music] hello and welcome to France and doilies in Soho now recently I gave you one of my favorite new recipes which was for best Gough s'mores brownie and you guys loved it you guys seemed to really enjoy this cough or speculoos related recipes and every time we put a picture of this next recipe up on our Instagram feed on coms and doilies you guys are always asking a recipe just like that so I'm gonna give you the recipe for this cough cupcakes so we actually call this a bisque off pie cupcake in the shop and that's because we give it a buttery biscuit base you all know I'm a massive fan of the buttery biscuit base but this is a buttery biscuit base there's a lot of the Berbers s going on here it's quite difficult to say quickly but I'm rolling with it so to do that I'm going to mix the usual kind of things I've got some bisque off crumbs I've got some melted butter I've also got some golden syrup I'll put all the measurements in the description box below I'm just going to add it all together and mix it all up [Music] so as usual what we're looking for is a kind of damp sand something that will kind of hold itself together if squeezed but nothing that would just let use butter and syrup out if squeezed and if you're having trouble finding golden syrup then corn syrup and honey even will work in this recipe so don't despair I think we're about there so now we just need to put a tablespoon of this mixture into each of our cupcake cases [Music] and once your buttery biscuit crumbs are packed tightly into the bottom I just used the little rolling pin for that you can get on with making the batters I'm just going to put those two on side and start by mixing my ingredients together so I've got 125 grams of self-raising flour and then I've also got my sugars I've got 100 grams of caster sugar and 25 grams of dark brown sugar and I like to push that through the sieve with a spoon just because the dark brown sugar could be a bit sticky but before I do that I've also got a quarter of a teaspoon of bicarbonate of soda and a good pinch of salt so now just work that through the sieve I've also got 125 grams of soft unsalted butter and two large eggs [Music] and then just pop that onto your mixer or just bumped your table if you're just using her a hand whisk and that just needs to be beat together for about a minute until it's really well combined I like to do it on a medium speed once I have a minute you can then turn the speed right down and add a tablespoon and a half of solo and then just turn the speed up and beat it for about another 30 seconds I think it's broken [Applause] all right that is that so my batter is ready my cases are already with the battery biscuit crumbs all packed down in the bottom so all that remains is to distribute my batter evenly you can do this any way you like ice cream scoops piping bags I like to use spoons as you know whatever gets it in there the quickest [Music] as usual these need to be baked at 170 degrees C if you're using a fan assisted oven if you're not then google it and I normally bake them for 20 to 22 minutes but sometimes with the battery biscuit base it can take a little bit longer so make sure you check them with your finger or even with a skewer [Music] so now that my cakes are cooled down I'm gonna get on with making the filling and this is just a really simple filling ah you could fill it with bisque off if you wanted but that might be a little bit too bisque coffee so I'm gonna do some lightly whipped cream with some bisque rough spreadin and don't forget the bisque off might be the bisque of spread might be called something else in your country and some places like a generic word would be cookie spread so keep an eye out for that if you're not having any luck finding the Lotus spread but I've got a hundred grams of double cream here and I'm gonna add this is basically a really heaped teaspoon of bisque off spread [Music] all right so that didn't take very long to whip up to a kind of soft floppy peak consistency you don't want it to be too stiff because it can go a little bit wooly inside and that's not very pleasant but for now pop your cream filling into a piping bag make some holes in your cupcakes using an apple corer or something similar and then fill it up with your yummy cream [Music] now it's assembly time but also we're missing a vital ingredient that's the topic so feel free to use any kind of buttercream you want obviously I've got lots and lots of recipes on my channel but the one that we do here at the shop is Swiss meringue buttercream visco flavored so I'll put the link to my Swiss meringue buttercream recipe in the description box below you want to make a half batch of that 412 cupcakes and then add 150 grams of the bisque off spread to this lovely silky Swiss meringue buttercream and I like to just heat up the visco spread a little bit not until it's warm otherwise it's going to melt your buttercream it just makes it a little bit easier to incorporate [Music] and then once that's nicely smooth and silky and incorporated then you can get on with decorating so I'm just gonna decorate my cakes with this lovely buttercream give it a little drizzle with whisk off and then finish it off with a biscuit [Music] and that is the finished fiscal pie cupcake which I'm not gonna eat because I'm gonna put these downstairs in the shop so that you guys can have some plus I've eaten my fair share of this cupcakes in my time rest assure there are solutely delicious and the best thing is in the shop we also do vegan versions so come along to the shop this weekend and there'll be either regular or vegan versions in the shop or weekend so go nuts I'll be back next week at the usual time so make sure you tune in for that if you haven't subscribed yet to my channel please do and make sure you click on the notification browser so you don't miss any of my uploads especially because I do the odd random upload you don't miss that see you next week bye [Music]

Channel: CupcakeJemma

Views: 607,958

Keywords: Cupcake, cupcakes, cupcake Jemma, jemma wilson, gemma, cupcake gemma, cake, cakes, bake, bakes, baking, crumbs and doilies, london bakery, professional baker, how to make, recipe, home made, sponge, vanilla, buttercream, chocolate, layer cake, #cupcakejemma, #cupcakejemmabakes, hack, tuesday tips, tips, baking tips, C&D

Id: BU3OBo2HP0E

Length: 8min 4sec (484 seconds)

Published: Thu Jul 04 2019