vanilla cupcakes with cookie doigh frosting!! ✨🧁🍪 Recipe: Vanilla Cupcakes: - 1 1/2 cups flour (180 grams) - 1 tbsp baking powder - 1/2 tsp salt - 3/4 cup sugar (150 grams) - 1/4 cup butter (56 grams) - 1/4 cup vegetable oil (60 ml) - 2 eggs - 1 tbsp vanilla extract - 3/4 cup milk (150 ml) Cookie Dough Frosting: - ½ cup unsalted butter, softened (113 grams) - ¾ cup brown sugar (150 grams) - ½ tsp vanilla extract - ¼ tsp sea salt - ¾ cup all-purpose flour, heat treated (94 grams) - 2 tbsp milk - ¾ cup mini chocolate chips (135 grams) Directions: - For the cupcakes, preheat oven to 350°F and line a muffin pan with cupcake liners! - Then, in a small bowl add in the flour, baking powder, and salt and whisk together! - In a separate large bowl, add in the softened butter, oil, and sugar and cream together until light in color! - Next add in the eggs one at a time mixing thoroughly between each egg then add in the vanilla and mix again! - Slowly alternate adding in the flour mixture and milk until, once all is added in mix until everything is incorporated, but dont over mix! - Scoop the batter into the muffin pan and bake for about 23-28 minutes! - For the cookie dough frosting, in a large bowl add in the softened butter and sugar and cream together until light and fluffy! - Then add in the vanilla and salt and mix until combined, and add in the flour and mix just until combined! - Add in the milk one tablespoon at a time and mix until fully incorporated! - Then finally add in the chocolate chips and mix together! - Once the cupcakes are out of the oven and completely cooled, frost them with the cookie doigh frosting however you’d like and you’re done!! enjoy!! #vanillacupcakes#vanillacupcakerecipe#cupcakes#cupcakerecipe#cookiedoughfrosting#cookiedough#baking#recipe#fyp#FYP

no-bake biscoff cheesecake!✨🧸🧡 Recipe: Crust: - 2 cups Biscoff cookies (400 grams) - ½ cup butter, melted (113 grams) Filling: - 16 oz cream cheese, room temperature - 1 cup powdered sugar (120 grams) - 2 tbsp instant pudding (30 grams) - 1 tsp vanilla extract - ⅓ cup sour cream (76 grams) - ½ cup Biscoff spread (120 grams) - 1 ¼ cup heavy whipping cream (300 ml) To decorate: - 4 Biscoff cookies - ⅓ cup Biscoff spread (80 grams) Directions: - For the crust, pulse biscoff cookies in a food processor until fine crumbs then add in the melted butter and mix with a spoon until the crumbs are coated with butter! - Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan, then place in the freezer and let the crust firm up while you make the filling! - In a large bowl, add the room temperature cream cheese, powdered sugar, vanilla extract, and vanilla instant pudding, then mix with an electric hand mixer until creamy! - Add in the biscoff spread, sour cream, and mix until well combined, and finally add the cold heavy whipping cream and mix until the mixture is well combined and creamy! - Pour the cheesecake batter over the crust, and let it set in the fridge for at least 5 hours! - Take the cheesecake out from the pan and top the cheesecake with melted biscoff spread, then sprinkle biscoff cookie crumbs around the edges! - Let set for a little bit and you’re done!! enjoyy!! #biscoffcheesecake#biscoff#biscoffspread#nobakecheesecake#nobakebiscoffcheesecake#cheesecake#baking#recipe#cheesecakerecipe#fyp#FYP