Not only is the title of these cupcakes a mouthful but, so will be your first bite! These are a must make!
First things first though. You might be asking me what is cookie butter or more commonly known as Biscoff. Oh, wait what’s that you say??
You all know what this stuff is?! WHAT!
I guess I’m showing up late to this party of cookie butter and Biscoff once again. I just thought it would be better late then never to jump on this “food posting band wagon” like the rest of the food bloggers out there.
If you’re anything like me though, you might need some ideas to get the ball rolling on how to use this yummy stuff.
To be quite honest, I didn’t even know what cookie butter was until I bought my first jar from Trader Joes. After my first tasting, I wasn’t quite sure what to do with it. You automatically compare it to peanut butter because of the color and it’s in the traditional peanut butter jar. It wasn’t until I started to do some searching from other food blogs that I realized I’m a little behind with this product.
But, hold up! It’s not peanut butter! It will never be peanut butter!
I’m using the voice Julia Robert uses in My Best Friends Wedding when she was explaining to Kimmy, “You’re NEVER…GONNA…BE…JELL-O!” Gosh, I still can’t stand “Kimmy” till this day!
I’m starting a movement right now, MAKE A “MY BEST FRIENDS WEDDING 2” we all know that it would be a box office hit! I love this movie, I’ve watch it a hundred million times. Each time I watch it I always think that Jules will finally whisper the words Michael needs to hear as they were going under the bridge. I’ve actually caught myself whispering
shouting to the tv telling Jules, “SAY IT, SAAAAAAY IIIITTTTTT! TELLLLLL HIMMMM!”
Then I cry. Because she never does. Maybe the next time I watch it she will. Denial…..I know.
Back to the cupcake. Sorry, I get emotionally attached to that movie. THEY BELONG TOGETHER!
Ok, ok, ok, cupcake. Yah, make this cupcake it’s good. Sorry I’m upset.
But, this cupcake makes me happy again! Start with the wet ingredients and then gently fold in the dry ingredients. Fold; don’t over mix!
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 15oz can Vanilla pudding (I used Thank You brand)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1/4 cup cookie butter or Biscoff
1-1/2 tsp. vanilla extract
1/2 teaspoon ground cinnamon
3 tbsp. milk
Heat oven to 375F. Line your cupcake pan with cute cupcake liners. Set aside.
In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract.
In a separate bowl sift together the flour, baking soda and salt. Gently mix with the wet ingredients. Don’t over mix. Just until the dry is moistened.
Bake for 12-15 minutes. Or until a toothpick come out clean.
Let cupcakes cool to room temp and then fill with the pudding. Top with frosting.
Heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately!
In a large mixing bowl with the whisk attachment add; powdered sugar, cookie butter, vanilla, cinnamon, cooled brown butter, milk and salt. Whip until smooth and it is the desired consistency of frosting you would like. Spread or pipe onto the filled cupcakes.
Try these….”don’t let this moment pass you by..” (Another quote from My Best Friends Wedding) sorry that’s cheesy.
Recipe adapted from: The Girl Who Ate Everything
*Side note: I’m working on getting printable recipes for you! Be patient with me, I’m not very tech savvy!