Cinnamon Biscuit Cupcake

I have been planning this for weeks now...

I can finally say... I have created my very first recipe from scratch!!!

I am so excited to share with you guys my very first recipe of a cupcake with a TASTY twist. The idea first came when I wanted to create my very own cupcake. Looking at one of my favourite cupcake creators, Cupcake Jemma, I realized she loved to create famous desserts and snacks into cupcake form. This got me thinking, what if I could create my own version of a cupcake that had a personal twist to it??

Looking through my snack cupboard, I found one of my all-time favourite snacks! The TASTY biscuit. OH MAN!!! It is a biscuit that just tastes sooooo GOOOOD!🤩When the idea of creating it into a cupcake came to my mind, I could not resist and had to try it out.

The first thing I had to do was to create the required elements of this cupcake. So here is what I came up with...

1. Cinnamon cupcake batter folded with TASTY crumbs

2. Italian Meringue buttercream

3. Garnish with TASTY crumbs

As ideas formed in my head, I could picture how this cupcake was going to turn out. The next step was to create the measurements for the recipe and put it all into action.

Ingredients:

Cinnamon Cupcake batter

• 125g plain flour

• 1 teaspoon baking powder

• 1/4 teaspoon cinnamon

• 2 eggs

• 125g butter

• 1/4 teaspoon baking soda

• 100g sugar

• 2 tablespoon of milk

• 1/4 teaspoon vanilla extract

• 50g crushed TASTY biscuit crumbs

TASTY Italian meringue buttercream

• 2 egg whites (Must be room temperature!!)

• 150g butter (not too cold or soft)

• 150g Sugar

• 1/4 teaspoon vanilla extract

INSTRUCTIONS:

1. Preheat the oven to 170 degrees Celsius and prepare your cupcake tin by lining it with 12 cupcake liners

2. For the batter: cream butter and sugar with a stand or hand mixer until pale and fluffy

3. Add eggs and vanilla extract. Mix until fully combined

4. In a separate bowl sift flour, baking powder, baking soda, and cinnamon. Whisk until fully combined.

5. Add dry ingredients to wet ingredients and mix until fully combined (DON'T OVER MIX)

6. Add milk and crushed up TASTY biscuit. Fold until combined.

7. Fill cupcake liners with batter and bake for 22 minutes until a cake tester is inserted and there is no raw batter found.

8. Remove cupcakes and let it cool for 15 minutes

9. Frosting: Separate egg yolks from egg whites and place egg whites in a large bowl

10. Add sugar to the eggs and whisk over a double boiler until sugar completely dissolves.

11. Use stand mixer (balloon whisk attachment) and whisk egg white sugar mixture until completely cool at a medium-high speed.

12. Add cubes of butter one at a time to the egg mixture while it is whipping.

13. Let it whip until the buttercream forms (might take some time)

14. Pipe buttercream on the cooled cupcake.

15. Sprinkle TASTY biscuit crumbs on the top as garnish

16. ENJOY!

I decided to make the Italian meringue buttercream one day before making the batter. However, when I took it out of the fridge to whip it again, the consistency became lumpy and watery. This caused me to panic as I had not expected this to happen. I nearly threw away the whole batch of buttercream thinking there was something wrong that I did from the start.

Fortunately, with the help of my mum and google (heheheh) we managed to find out what was wrong. It said that it might take some time to whip up the buttercream again after it has been chilled and that it is normal for it to be inconsistent when brought back to room temperature. Just keep on whipping it till it is smooth and creamy in consistency again. Thankfully, it worked!! I was glad that I didn't throw it away that easily and was able to find a solution to it.

This reminded me of how some of our lives may be like this. We make mistakes and make things look really ugly. However, if we continue to work on our lives for the better with God's help, we can overcome those problems and make a better future version of ourselves!!

There is definitely room for improvement in every bake that I do. It's just the question of whether I am willing to change and learn from those mistakes. I can't wait to explore more flavours and create more recipes in the future. This is a new step I took to see how far I can go. Just like your relationship with Jesus, it will not be an easy journey. But you have to take that step of faith and trust that God will be with you the whole time.

"No one said your journey will be easy. But it is not impossible if you trust that God is there with you to lead you to do His will."

Cheers, Bake to Bless