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These speculoos cupcakes are a perfect mix of America and Europe! The key ingredient in this recipe is speculoos spread, which is very easy to find nowadays. The recipe is very simple and success is guaranteed.<\/p>\n
INGREDIENTS<\/strong><\/p>\n For the cake<\/strong><\/em><\/span><\/p>\n – 125 g flour<\/strong><\/em><\/p>\n – 100 g granulated sugar<\/strong><\/em><\/p>\n – 100 g butter<\/strong><\/em><\/p>\n – 4 eggs<\/strong><\/em><\/p>\n – 1 to 2 tablespoons speculoos spread<\/strong><\/em><\/p>\n – 1\/2 packet baking powder<\/strong><\/em><\/p>\n For the frosting<\/strong><\/em><\/span><\/p>\n – 250 g mascarpone<\/strong><\/em><\/p>\n – 125 g speculoos spread<\/strong><\/em><\/p>\n – A little heavy cream or milk depending on the frosting texture you want<\/strong><\/em><\/p>\n \u00a0<\/p>\n Preparation of the speculoos cupcakes<\/strong><\/span><\/p>\n Melt the butter and let it cool. Separate the egg whites from the yolks. Mix the yolks with the sugar until pale. Incorporate the melted butter, then mix. Add the flour and baking powder. Finish with the speculoos spread. Beat the egg whites until stiff, then gently fold them into the egg-yolk mixture. Divide the batter into cupcake liners and bake in a preheated oven at 180\u00b0C for about 20 to 25 minutes.<\/p>\n