Vanilla Bastogne cupcakes with toffee

Vanilla Bastogne cupcakes with toffee

Bastogne cookies are the type of cookies that I don’t eat for long periods on end and then I rediscover them and just down a whole box of them in one sitting, no shame. Yesterday was that kind of day and instead of eating just the cookies I decided to add some extra calories and turn them into deliciouse cupcakes.

It didn’t take me long to find a great matching flavor and that’s how these vanilla Bastogne cupcakes with toffee were born. The recipe turned out great on the first try so I’m acutally kind of proud and hope you like them just as much as I do!

If Bastogne cookies are not available for my English friends you can always use some type of cinnamon cookies. Won’t be exactly the same, but still good.


What you need

This recipe makes 12 cupcakes.

  • 200 grams butter (roomtemperature)
  • 200 grams sugar
  • 1 pack vanilla sugar (8 grams)
  • 200 grams self-rising flour
  • 4 eggs
  • 2 tablespoons milk
  • 12 Bastogne cookies
  • 40 grams of vanilla toffee chunks
  • pinch of salt

Kitchen supplies

  • Mixing bowl
  • Handmixer
  • Cutting board
  • Muffin cups
  • Muffin baking tin (optional)

Preserve

  • You can save the cupcakes up to 3 days in a closed container.

Preheat the oven at 175°C. Put the butter, sugar and vanilla sugar in the mixing bowl and mix into a smooth paste. Add the eggs one by one and mix in between. Make sure the egg is mixed in with the butter/sugar mixture before adding the next one.

Add the flour bit by bit and again mix in between. Finally add the 2 tablespoons of milk and a pinch of salt and mix well for 1 minute.

Chop 8 of the Bastogne cookies into pieces on the cutting board. Because you’re going to put them into cupcakes you don’t want really big chunks, but you also don’t want to entirely crumble them. Add the cookies to the batter and gently scoop through.

For this recipe I used pre-diced toffee chunks, but if you don’t have those you’ll have to chop them yourself. Add the toffee to the batter and also scoop through.

Put the muffin cups in the baking tin and fill them for about 2/3 with two tablespoons. Chop the rest of the cookies and divide them over the cupcakes.

Bake the cupcakes in the center of the oven for 20-25 minutes until they are golden brown. Be aware that the toffee can be really hot after you take the cupcakes out of the oven, so it’s best to let them cool a bit before eating.



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