when your batter has a little more baking soda in it (but remember the right amount of baking soda is key and too much baking soda can lead to over-browning and a soapy flavour!). I figure that many baked donut recipes contain extra baking soda to speed up the browning process since ...
It is essentially a confection from Latin America prepared by heating sweetened milk to create a substance that derives its flavour from the Maillard Reaction (a chemical reaction between amino acids and reducing sugar that gives browned food it’s distinctive flavour). There are two ways to make...
The cupcake is fudgy, moist and rich in chocolate flavour. While the Biscoff element features just in the buttercream and decoration, once the cupcakes are cooled you can cut out the centre and fill with a spoonful of Biscoff spread. I didn’t do this, but I think it’s a great idea...