I have a secret that I kept from y’all. Wednesday was my birthday! I was really nervous about this birthday. Growing up I had set goals and ages that I thought I should reach those goals by…funny how clear hindsight is. I told anyone who would listen that by 22, I would graduate college. By 24, I would have a well paying job and own my own home, with my name only on the lease. By 28-29, I would get married. And by 34-35, I would consider having children. Bullshit.
I turned 24 on Wednesday. I don’t own my own house…by myself — or jointly with Jorge. I don’t have a high paying job…and I surely didn’t wait till I was 28-29 to get married. I also tell Jorge that I totally want a baby girl, like right this second, to gussy up in dresses and bows. Luckily for our bank account and sanity, I know we aren’t ready for babies just yet. Plus, I am totally terrified of that whole giving up wine and soft cheese for 9 months. But in spite of all that, I know we will have kids…one day. My how things have changed.
For some reason, in my head, 24 was when I should have my shiznit together. I should have had everything figured out and been excellent at life in general. Well, let’s just say, I still put my underwear on inside out sometimes and don’t realize until half way through the day. I almost always forget how bad of a headache tequila gives me. I don’t have near as much savings as I think I should have, however my shoe and kitchen collections are quite impressive. And I am still struggling to be on time, all the time.
But in spite of where my 18 year old self thought I should be, I am pretty blessed to be where I am in my life. I have an amazing family who support and love me. They are also a blast to be around and I truly mean that. I have a husband that tells me to do what makes me happy. He doesn’t care if I am making $10 a month or $100,000 a month, just that I am happy. P.S. Have I mentioned my husband rocks??
I also have wonderful, beautiful friends…who do things like take me out sailing on my birthday…and bring champagne! And even better yet, let me borrow their swimsuit because I forgot mine…and they themselves swim in a sun dress. Yes, I have amazing friends. To top it all off, I have this blog. Y’all have no idea how much fun this is for me! When I started blogging, I was 21 and scared to tell anyone my age. I didn’t think anyone would read what I had to say…or trust any recipes I put up.
But as the years go by, I have really started to realize that age is just a number. So here I am, 24. Still completely screwing up and still not understanding life at all. But for the first time, I’m ok with that. Really, truly, ok with just being me.
I made these Biscoff Cupcakes with Marshmallow Frosting to take to my Mom’s to celebrate my birthday. Ever since buying my jar of biscoff spread, I knew I would have to create a cupcake to feature it. After 3 disastrous cupcake tries, this delicious cupcake recipe rose from the page of my spiral notebook. And while it may not be the standard buttercream, this marshmallow frosting is so delicious I can guarantee you will be licking the beaters and the bowl. Plus, it is the perfect accompaniment to such a sturdy, flavorful cupcake.
If you haven’t had Biscoff Spread yet…it taste like the ground up the cookie and put it into a jar. It is ‘effing amazing. Seriously. For those of you who have never even heard of actual Biscoff Cookies, 8.8-Ounce (Pack of 5)Biscoff Cookies, much less the spread, they are handed out a lot on airlines (I have had them on Delta). Most people actually know them as “the airline cookie”. They are a delicious, crumbly cookie….that has almost a shortbread flavor…but better. I have found Biscoff Spread at Winn Dixie (for $5 a jar) and my local World Market, but you can also buy it online.
- For the Biscoff cupcakes:
- 1 1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- a pinch salt
- 1/2 cup Biscoff spread
- 1/2 cups brown sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup half and half
- For the Marshmallow Frosting:
- 2 large egg whites
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla bean paste vanilla extract
- crushed Biscoff cookies for garnish
For the Biscoff Cupcakes:
- Preheat oven to 350 degrees. Prepare cupcake tin with cupcakes liners.
- In a small bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer, beat Biscoff spread and brown sugar until creamy. Add vegetable oil, egg, and vanilla extract, mix well.
- Slowly mix in the flour mixture, alternating with the half and half, until completely combined.
- Spoon cupcake batter into prepared cupcake tin, about 1/4 cup batter per cupcake. Bake for 16-18 minutes, until a toothpick comes out clean. Do not over bake!
- Remove from pan immediately and cool on a wire rack. Then frost!
For the Marshmallow Frosting:
- Place egg whites, sugar, and cream of tartar in a double boiler over medium heat. Or if you do not have a double boiler, place a metal bowl over a pan of boiling water.
- Whisk egg white mixture constantly, until sugar has dissolved and the whites are warm to the touch, 3 to 4 minutes.
- Transfer egg white mixture to a stand mixer, fitted with the whisk attachment. Beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form. Add vanilla, and mix until combined.
- Using a piping bag (and a closed star tip if you want your cupcakes to look like the ones above), frost cupcakes. Top with crushed Biscoff Cookies.
TNCB Original Recipe
Amount Per Serving: Calories: 274Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 133mgCarbohydrates: 36gFiber: 1gSugar: 21gProtein: 3g
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