A creamy dessert
A delicious dessert without too much fuss in the kitchen. Surprise your guests with a delicious dessert full of sweet tones of speculaas and cream.
See recipe- 250 ml plant-based milk
- 1 tablespoon apple cider vinegar
- 210 grams flour
- 100 grams sugar
- Half a teaspoon of baking powder
- Half a teaspoon of baking soda
- 60 ml sunflower oil
- 5 crumbled De Ruiter’s speculaas cookies
- 2-3 large tablespoons of Ruiter's speculaas paste
- 150 grams (plant-based) butter at room temperature
- 350 grams powdered sugar
- Cupcake baking pan
- Cupcake molds
- Apple corer
- Piping bag with star nozzle
Requirements
- Preheat the oven to 180 degrees and place the cupcake papers securely in the baking pan.
- Mix the apple cider vinegar and plant-based milk in a cup. Let this stand for five minutes.
- Take the mixing bowl and sift the flour, baking powder and baking soda. Mix this with a whisk.
- Add the sugar and crumbled speculaas cookies and mix into the dry ingredients.
- After this, you can stir in the milk/vinegar mixture and sunflower oil.
- Fill the cupcake molds three-quarters full and put them in the oven for about 25 minutes. Remove them from the oven when they are golden brown or until a skewer comes out clean when checking.
- Let the cupcakes cool.
- In the meantime, make the buttercream for the top of the cupcakes. Mix the butter with a hand mixer and add the powdered sugar little by little. When this is well mixed add the speculaas paste. Transfer this mixture into a piping bag (which already has the right nozzle!) and let it chill in the fridge for half an hour.
- Using the apple corer, make holes in the center of the cupcakes. Fill these with speculaas paste. This can be done with a spoon, but this can also be done via a piping bag.
- Pipe the butter-speculaas cream in small tufts on the cupcakes and garnish with pieces of speculaas cookie.
