Friday, July 6, 2012

Biscoff Graham Cupcake

Butter Mix
2 cups Bisquick
1/2 tsp salt
1/2 tsp baking soda
1/2 cup graham cracker crumbs

1/2 cup sugar
1/2 cup butter
3/4 cup crunchy Biscoff spread
1/2 cup sour cream
4 eggs
2/3 cup milk
1/4 cup water

In a separate bowl, combine all dry ingredients and set aside.

Using a paddle attachment on a stand mixer - Cream together the butter, sugar, Biscoff Spread and spur cream until well blended.

Add eggs one at a time scraping the bowl as needed.

Add the dry ingredients to the wet mixture and mix until just blended.

Add milk and water and mix on low for about a minute.

Bake cupcakes at 350 for 20 minutes.

Core and fill with key lime filling (premise or homemade...your choice)

Top with whipped sour cream buttercream. (add a small tub of cool whip and 1 cup of sour cream to your best buttercream recipe)