This recipe goes into the ridiculous file. I did not write down how I made the cupcake recipe while baking. I was so busy watching the Golden State Warriors play, chatting away to the kids and trying to eat those dang Gimbal’s Gigantic Easter Sour Gourmet Jelly Beans without detection, that I didn’t write down one word. Hate when that happens. To add insult to injury please note the cute kitchen cord tied around the mystery cupcake. Since I used some crazy ugly cupcake cups I bought in the $1 Bargain bin at Michaels that baked up into a rather unappetizing color I removed the cupcake out of the ugly casing, placed into a more spring-ish cup and just tied it down!
- 3/4 cup non-dairy margarine or spread
- 2/3 cup Biscoff Spread
- 2 teaspoons vanilla
- 2 -2 1/2 cups sifted powdered sugar
- 2 to 4 tablespoons non-dairy milk – I prefer coconut milk
- In a medium bowl, beat together margarine, Biscoff <g class=”gr_ gr_41 gr-alert gr_gramm undefined Punctuation only-ins replaceWithoutSep” id=”41″ data-gr-id=”41″>Spread</g> and vanilla.
- Mix in sugar and beat until well combined.
- Slowly add in, one tablespoon at a time the non-dairy milk until the frosting is smooth, fluffy and spreadable!
BUT… I did write down the cookie icing recipe! Hubby scored big when he brought home a gigantic jar of Biscoff Spread from a trip. We love the cookies and love the spread even more. You can just do so many creative things with it!
Well, cupcake fail aside, using a spread is a great way to jazz up an ordinary cupcake, ice cream or dessert. The cookie flavor on the cupcake was surprisingly delightful and well, let’s face it, jelly beans just make Easter work!
I hope you test out the icing recipe. It’s a keeper. Do you have any fun Easter treats in the works that are allergen savvy? Please share!
Alisa Fleming
Those look insane Caroline! Sugar bomb – I love it. Pinned!