This post is also available in: French
Last sunday it was Grand Mothers’s Day in France. It’s been invented in 1987 by a French Coffee Brand named « Grand Mère ». I don’t care that it’s one more commercial Holiday. I like it. Of course I say « I Love You » to my grandma as much as I can but it’s one more special day for her. I love her so much.
She was there when I was born because my dad couldn’t make it so she’s the one that was holding my mom’s hand and I’m her first and only grand daughter. We are really close even tough we can get into some big arguments sometimes because we are both very bad tempered.
Last year we couldn’t be with her so my brothers and I, had flowers and chocolates delivered to her place. But this year I wanted to surprise her.
She lives in Paris and it’s a two hour drive. I asked my mom and my brothers if they would like to ring at her door and surprise her with food and flowers. They were in and my oncle ( my mom’s younger brother) said he would make it as well.
So my mom cooked a Blanquette de Veau (veal stew) that was just so good and I baked cupcakes of course ! Biscoff Banana Cupcakes to be more precise.
That’s why I needed Biscoff spread so badly the other day. My grandma loves Biscoff and Banana obviously. She has a really small appetite but she loves everything sweet and she will always eat her dessert no matter what.
Even more if Biscoff or Chocolate is involved. Of course she was very happy, she cried and we had a really nice time.
About those cupcakes. They are really good. I was afraid that the banana taste would be too strong compared to the Biscoff one. But no it’s really nice, really subtle and you can taste everything. It’s not too sweet. It might have been something you noticed about my cakes and cupcakes in general. I want to taste everything and not only the sugar.
The frosting is a flour frosting again. I think that it is really one my favorite one but I tried something different this time. I am an adventurer. Instead of just heating the milk, flour and sugar and then to incorporate the butter and the Biscoff spread, I tried to mix everything, to heat it, to let it cool and then I whipped it. I think that the texture is more dense than usual but I really liked it. But I think you could totaly do it the usual way.
So is there a Grand Mother’s day where you live ? Did you do something special ?
Banana Biscoff/ Speculoos Cupcakes (Makes 12 regular cupcakes)
Banana Biscoff Cupcakes :
– 192g / 6.7 oz / 1 1/2 cup All Purpose flour
– 1/4 tsp baking powder
– 1/4 tsp baking soda
– 1/4 tsp salt
– 150g / 5.3 oz /2/3 cup light brown sugar
– 56g / 2 oz / 1/2 stick of butter, melted
– 2 large egg whites
– 250g / 8.8 oz / 1 cup ripe mashed bananas (about 2 mediums)
– 1 /2 tsp pure vanilla extract
– 200g / 7 oz / 2/3 cup Biscoff/ Speculoos spread (regular or Homemade)
– Preheat oven to 350°F (180°C).
– Line 12 muffin pan cups with paper liners or lightly butter and flour it.
– In a medium bowl, combine flour, baking powder,baking soda and salt.
– In a large bowl mash the bananas (using a fork or a potato masher). First add the sugar and vanilla extract and mix thoroughly. Then add the egg whites and Biscoff / Speculoos spread . Mix well.
– Add the dry ingredients to the wet and mix just enough to combine. Be careful to not over mix.
– Scrape sides of bowl an divide the batter between the 12 cups. (they should be 2/3th full).
– Bake 20 minutes, or until a toothpick inserted in the center comes out clean.
– Remove from oven, transfer to a wire rack, and let cool for 5 minutes in the pan.
– Remove cupcakes from pan, and let them cool completely.
Biscoff Flour Frosting :
– 113g / 4 oz / 1 stick of butter, cubed
– 150g / 5.3 oz / 1/2 cup Biscoff / Speculoos spread (regular or Homemade)
– 150g / 5.3 oz / 2/3 cup light brown sugar
– 30 g/ 1 oz / 4 Tbsp All Purpose flour
– 30g / 1 oz / 3 Tbsp cornstach
– 125g / 4.4 oz / 1/2 cup whole milk
– 125g / 4.4 oz / 1/2 cup evaporated milk
– In a saucepan mix the dry ingredients : sugar,cornstach and flour
– Slowly mix in the milk and evaporated milk until well combined and lump free.
– Incorporate the Biscoff / Speculoos spread, mix well.
– Finally add the cubed butter
– Cook over medium heat. Whisk constantly until the butter is melted and it thickens.
– Remove from heat. You can run through a sieve if you like.
– Lightly press some plastic wrap on top of the mixture. It will prevent a skin from forming.
– Let it cool and refrigerate it a few hours ( Overnight if possible).
– In a bowl, whip up the flour mixture until light and fluffy.
– Keep beating until light and fluffy.
– Frost your cupcakes.
– Eat a cupcake !!
Bon Appétit !