How to Make Biscoff Cookie Cups | Cupcake Jemma

Hello everyone now a while back you might remember that I showed you my recipe for cookie cup cupcakes which was a bit of a mouthful it still is and since then we have been mixing it up and developing loads of different versions of that at crumbs and doilies and we

Sell them in a shop and I'm gonna show you one of our latest versions which is the bisque off cheesecake cookie Cup yeah it was easy that time so I'm gonna start by making the cookie part of it very simple I'm first of all gonna start

Creaming together some butter and sugar so I've got 55 grams of soft unsalted butter and I'm going to add 85 grams of light soft brown sugar and also 20 grams of Demerara sugar for a bit of texture and then I'm going to beat that only

Just to combine it not till it's pale and fluffy or anything alright that looks pretty good now the next thing I'm gonna add is half an egg now I know you guys know how I like to split my eggs up because I always have

Large eggs in my door cupboard and the way that you split an egg is you get a bowl onto your electric scales which by now you definitely have right and then you crack an egg into it whisk it up a little bit and then divide that weight

By two and then split it and lot off basically so the good thing about this recipe is we're going to be using the other half of the egg in the filling of these cliquey cups so for now just put your half egg and a half teaspoon of

Vanilla into your mixture and give it a good mix now that that's all come together I'm going to put my dry ingredients in and I've got 125 grams of plain flour I've

Also got a quarter teaspoon each of cinnamon salt and bicarbonate of soda and that's all going to go in and get folded about I'm also going to be putting in 50 grams of finely chopped white chocolate and

Then put that on to a low speed and fold it all in it's really well combined that's a nice dough now so it's time to put it into my cupcake tin obviously this is a mini cupcake tin just the regular ones that we use at Crompton

Doilies you can find these normally in 12 whole tin size and because they're quite small I'm going to be measuring my dough balls I'm going to put it put in them to 15 grams using you guessed it my favorite tool in the kitchen everyone

Knows it is my electric scales what does everyone thank you so please go and get some electric scales if you haven't already because they are basically the best thing that you could ever have in religion often ingredients in an oven so

I'm going to be using my hands for rolling and I've got my scales here and I'm going to measure my 15 grams and pop them into my tin

So now I've got my full tray of 24 mini cookie balls but I need to make them cookie cups so I'm gonna be using my little rolling pin you can use anything similar of a similar size and what I'm going to do is press down into the

Middle of these now what that's going to do is push the walls of my cookie cup up and the base of it down but you want to be very careful not to push it too far down because you might get holes in your baseman and that'll be a very bad thing

So proceed with caution so all my little cookie cups are molded and cup-like now we need something to fill them so I'm gonna make a really simple cheesecake filling I have 145 grams of cream cheese I've also got my

Trusty half an egg I've also got 30 grams of caster sugar and the most important ingredient and that is bisque off which if you don't know what it is then you're crazy and you're really missing out it's this stuff it's Lotus

Bisque off spread otherwise known as cookie spread there are some other brands that do a similar thing but this is the best stuff so I've got 50 grams of that that's going in and then I'm gonna beat it all up till it's nice and

Thick okay so my cheesecake mixture has thickened up quite a lot and now I get to put it in a piping bag now gonna snip the ends off and fill my little cookie cups about halfway to 2/3 of the way

Full so now I'm just gonna bake these at 170 degrees C for about 10 minutes I'm back and my cheesecake cookie cups are out of the oven and they've cooled down and they do look a little bit strange at this point so don't be alarmed they're

Not supposed to look pretty right now because we're gonna cover them in delicious pretty stuff so I've actually made some Swiss meringue buttercream I've made it bisque off flavor you can top these with

Regular buttercream you don't even need to top these with any kind of a cream but I really like Swiss meringue and that's what we do it and let's do in the shop and the way that I made that is by using my Swiss meringue recipe and I

Will put the link to that down there and up there and you just need to make a half batch of that and instead of putting in vanilla extract you put in 150 grams of bisseroff at the end and that will make you some

Delicious bits go Swiss meringue buttercream so I'm just going to pop that into a piping bag so that I can blob it on top of my cheesecakes and now on top of each of my cheesecakes just a little blob of this good stuff

and now to finish them off I've actually just put a little bit of bits off and spread into the microwave just for like 30 seconds in a minute

To loosen it up so it's kind of runny and dribbly and I'm going to dip these little guys into that and then top them off with a little bit of biscuit

and that is my finished bisque off cheesecake cookie Cup and I am so excited about eating this guy's so I'm not going to waffle on but I will just

Say that these are going to be in the shop in the crumbs of doily shop in Soho all weekend and maybe even some other variations on our cookie Cup so head on down there you can also get all of my merch at the shop so if you haven't got

That yet then please go and get some but if you can't get to the shop then you can get it on my website cupcake – ever got contact I'll be back next week with another recipe and I will see you then