Thepurplecupcake

Brown butta sugar cookie bars ✨ These start off with a thick sugar cookie base, topped with a biscoff ganache and flaky salt, and finished with a whipped fluffy buttercream 🥹 They’re a dream and you can make them with me. Link in bio 😘Brown butta sugar cookie bars ✨ These start off with a thick sugar cookie base, topped with a biscoff ganache and flaky salt, and finished with a whipped fluffy buttercream 🥹 They’re a dream and you can make them with me. Link in bio 😘

A classic combo - PB + dark chocolate 🥜🍫🍰 This one satisfies my deepest Reese’s cravings every time. Make it 😘 Chocolate cake 110 g a/p flour 200 g sugar 60 g cocoa 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 125 g buttermilk 80 g melted butter 1 egg 1 yolk 1 tsp espresso powder 1/2 tbsp vanilla 120 ml hot water or hot coffee 1. Preheat oven to 350 F and line an 8” pan with parchment. 2. In a bowl, combine all the dry ingredients, including espresso powder. Whisk together. 3. Pop in the buttermilk, egg, yolk, and melted butter. Whisk the batter until it is barely combined. 4. Add the hot coffee and vanilla. 5. Whisk until a smooth batter forms. 6. Pour batter into prepped pan, and bake for 40-50 minutes, or until a toothpick inserted comes out clean. 7. Remove cake from oven and fully cool. PB ganache 150 g dark choc Big pinch salt 45 g smooth PB 100 g heavy cream 1. In a heat-proof bowl, combine dark chocolate, salt, and smooth PB. 2. Heat the heavy cream until it simmers and add it to the chocolate. 3. Whisk until smooth. Let sit at room temp until pipe-able. PB frosting 125 g butter 75 g smooth PB 250 g icing sugar Big pinch salt 2 tsp vanilla 1. In a bowl, whisk together the butter, PB, and salt. 2. When mixture is super light and pale, add in the icing sugar. 3. Whip until frosting becomes very fluffy. 4. Add the vanilla and give it a final whip. 5. Transfer to a piping bag and use.A classic combo - PB + dark chocolate 🥜🍫🍰 This one satisfies my deepest Reese’s cravings every time. Make it 😘 Chocolate cake 110 g a/p flour 200 g sugar 60 g cocoa 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 125 g buttermilk 80 g melted butter 1 egg 1 yolk 1 tsp espresso powder 1/2 tbsp vanilla 120 ml hot water or hot coffee 1. Preheat oven to 350 F and line an 8” pan with parchment. 2. In a bowl, combine all the dry ingredients, including espresso powder. Whisk together. 3. Pop in the buttermilk, egg, yolk, and

Biscoff banana macarons are quite possibly the best banana flavoured thing I’ve made this summer 🍌 These shells are filled with a banana ganache and a hint of cinnamon, and obvi some biscoff cookie pieces 🤤 How do we feel about these? ✨Biscoff banana macarons are quite possibly the best banana flavoured thing I’ve made this summer 🍌 These shells are filled with a banana ganache and a hint of cinnamon, and obvi some biscoff cookie pieces 🤤 How do we feel about these? ✨

If you love cookies and cream - please make this single layer cake. It’s perfect to celebrate the long weekend, a birthday, or just a Friday night on your couch 🍫 I hope you looooove it ✨ Moist chocolate cake: 110 g a/p flour 200 g sugar 60 g cocoa 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 125 g buttermilk 80 g melted butter 1 egg 1 yolk 1 tsp espresso powder 1/2 tbsp vanilla 120 ml hot water or hot coffee 40 g Oreo crumbs for the top 1. Preheat oven to 350 F and line an 8” pan with parchment. 2. In a bowl, combine all the dry ingredients, including espresso powder. Whisk together. 3. Pop in the buttermilk, egg, yolk, and melted butter. Whisk the batter until it is barely combined. 4. Add the hot coffee and vanilla. 5. Whisk until a smooth batter forms. 6. Pour batter into prepped pan, sprinkle with crumbs, and bake for 40-50 minutes, or until a toothpick inserted comes out clean. 7. Remove cake from oven and fully cool. Cookies and cream frosting: 90 g cream cheese 130 g butter 350 g icing sugar 50 g Oreo cookie filling, aka the cream bit you save from crushing the cookie part 1/4 tsp salt 1 tbsp vanilla 45 g heavy cream 65 g cookie crumbs 1. Whip together the butter and cream cheese until smooth. 2. Add the sugar, cookie filling, salt, and vanilla. Whip until frosting becomes light and fluffy. 3. Add the heavy cream and whip for 1 minute. 4. Lastly, fold in the crumbs, or whip them in for a smoother consistency. Ganache: 200 g dark choc 1/4 tsp salt 145 g heavy cream 6-7 Oreos, broken in by hand 1. In a heat-proof bowl, combine the dark chocolate and salt. 2. Heat cream until it simmers and pour over chocolate. 3. Whisk and set aside until it thickens. 4. Fold in the Oreos before frosting cake.If you love cookies and cream - please make this single layer cake. It’s perfect to celebrate the long weekend, a birthday, or just a Friday night on your couch 🍫 I hope you looooove it ✨ Moist chocolate cake: 110 g a/p flour 200

Truly, there’s nothing more that I love than these ice cream sammies rn 😍 Also, the ice cream made with the addition of mascarpone is just *chefs kiss*. I hope you loveee these 😘 Biscoff ice cream sandwich Cookie layer: 350 g Biscoff crumbs, divided 200 g butter, divided Ice cream layer: 150 ml condensed milk 250 ml heavy cream 100 g mascarpone Big pinch salt One vanilla bean 1 tbsp vanilla extract Assembly: Dulce de leche, mixed with sea salt and vanilla 1. Spray and line a 6” x 6” pan. Set aside. 2. In a bowl, weigh out 175 g Biscoff crumbs. 3. Melt 100 g of butter and add to the crumbs. 4. Mix together and press into the base of lined pan. Set aside. 5. Whisk together mascarpone, heavy cream, and salt together until a thick whipped cream forms. 6. Add the condensed milk, vanilla extract, and vanilla bean. Mix together, deflating as little as possible. 7. Swirl in dulce de leche. You may also layer between the ice cream. 8. Freeze for 4-5 hours, or until firm and set. 9. Repeat the process of making the cookie crust and top set up base with it. 10. Freeze for 2 hours. 11. Cut, coat in chocolate if desired, and serve.Truly, there’s nothing more that I love than these ice cream sammies rn 😍 Also, the ice cream made with the addition of mascarpone is just *chefs kiss*. I hope you loveee these 😘 Biscoff ice cream sandwich Cookie layer: 350 g Biscoff crumbs, divided 200 g butter, divided Ice cream layer: 150 ml condensed milk 250 ml heavy cream 100 g mascarpone Big pinch salt One vanilla bean 1 tbsp vanilla extract Assembly: Dulce de leche, mixed with sea salt and vanilla 1. Spray and line a 6” x 6” pan. Set aside. 2. In a bowl, weigh out 175 g Biscoff crumbs. 3. Melt 100 g of butter and add to the crumbs. 4. Mix together and press into the base of lined pan. Set aside. 5. Whisk together mascarpone, heavy cream, and salt together until a thick whipped cream forms. 6. Add the condensed milk, vanilla extract, and vanilla bean. Mi

This strawberry ice cream cake *might* be my current obsession 🍓 It’s moist, it’s creamy, it’s sheer perfection. I hope you loooooooves it 😘 Vanilla cake with strawberries: 160 g a/p flour 150 g granulated sugar 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 egg, room temp 1 yolk 1/2 C canola oil 85 g sour cream 2 tsp vanilla extract OR vanilla bean paste 100 ml milk 100 g fresh strawberries, diced Graham cracker crust: 130 g graham crumbs 35 g sugar 50 g melted butter Pinch salt 1. Preheat oven to 350 F. Spray and line an 8” pan. 2. Combine graham crumbs, sugar, salt and melted butter into a bowl and mix. 3. Press into lined pan and bake for 10 minutes. 4. While crust bakes, whisk together dry ingredients. 5. Add the oil, sour cream, egg, yolk, and vanilla. 6. Mix together until batter forms. 7. Add the milk and mix until smooth. 8. Fold in strawberries. 9. Pop onto crust and bake for 30-35 minites or until toothpick inserted, comes out mostly clean. 10. Cool cake fully before proceeding. Strawberry compote 300 g fresh or frozen strawberries 65 g sugar 15 ml lemon juice 1. In a medium saucepan, combine all ingredients. 2. Cook compote on medium/low and stir frequently. 3. When compote goes from liquidy to jammy, remove from heat. 4. Blend and cool fully. Strawberry swirl ice cream 300 ml condensed milk 500 ml heavy cream 135 g strawberry compote Big pinch salt One vanilla bean 1 tbsp vanilla extract Drop of pink food colour, optional 75 g compote to swirl onto cake 1. Chill mixer bowl and whisk in freezer for 20-30 minutes. 2. Add the heavy cream and whip until stiff. 3. Add the condensed milk, vanilla, and salt. Fold into the whipped cream. 4. Lastly, add the strawberry compote and a tiny drop of pink food colour if you like. 5. Fold and top onto acetate lined vanilla cake. 6. Swirl on an extra 75 g of strawberry compote. 7. Freeze overnight.This strawberry ice cream cake *might* be my current obsession 🍓 It

K I know nothing can actually be tiramisu like tirmaisu itself BUT these tiramisu macarons are irresistible 🤤 Make them with me! Find the link in my bio for this one 💗K I know nothing can actually be tiramisu like tirmaisu itself BUT these tiramisu macarons are irresistible 🤤 Make them with me! Find the link in my bio for this one 💗

Truthfully I’m not much of a white chocolate gal, BUT I do love vanilla. So naturally, adding vanilla to a very creamy white chocolate base just elevates. It’s the perfect addition to any cookie you’re looking to have the vanilla flavours shine in. You could temper this, like I did, OR just melt, mix, and pop it onto a lined sheet to set up in the friend 💗Truthfully I’m not much of a white chocolate gal, BUT I do love vanilla. So naturally, adding vanilla to a very creamy white chocolate base just elevates. It’s the perfect addition to any cookie you’re looking to have the vanilla flavours shine in. You could temper this, like I did, OR just melt, mix, and pop it onto a lined sheet to set up in the friend 💗

Testing these brown butter madeleines has been an emotional rollercoaster 🥲 These aren’t perfect, but I did make big bump, super perfect ones today so lmk if you want the recipe 👀😘Testing these brown butter madeleines has been an emotional rollercoaster 🥲 These aren’t perfect, but I did make big bump, super perfect ones today so lmk if you want the recipe 👀😘

This banana cake must be made before summer comes to an end 🍌 It’s delish served super cold and *almost* satisfies every banana pudding craving. Hope you loveeeeee it 😘 Biscoff crusted vanilla cake 160 g sugar 150 g cake flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 120 ml melted butter 85 g sour cream 1 egg 1 yolk 1 tbsp vanilla 100 ml milk 120 g biscoff crumbs 45 g butter Pinch salt 1. Preheat oven to 350 F and line an 8x8 pan with parchment. 2. In a bowl, combine the biscoff crumbs, salt, and butter. Mix together. 3. Press into pan and bake for 10 minutes. 4. In the meantime, whisk together the dry ingredients. 5. Add the butter, sour cream, egg, yolk, vanilla and milk. Whisk until a smooth batter forms. 6. Pour onto the baked crust and bake for 30-35 minutes, or until toothpick inserted comes out mostly clean. 7. Cool the cake, trim the caramelization and top with banana cream. Banana cream: 150 g heavy cream 95 g banana Big splash vanilla Pinch salt 1. Combine all the ingredients and pulse with immersion blender until a thick-ish cream forms. Do not over blend or a whipped cream will form. Cream cheese whip: 100 g mascarpone 145 g heavy cream 35 g icing sugar, increase if preferred 2 tsp vanilla or half a vanilla bean Pinch salt 1. In a bowl, cream together cream cheese, icing sugar, and vanilla. 2. Add the salt and heavy cream. Whisk until whip thickens and forms fairly stiff peaks. 3. Pipe as desired.This banana cake must be made before summer comes to an end 🍌 It’s delish served super cold and *almost* satisfies every banana pudding craving. Hope you loveeeeee it 😘 Biscoff crusted vanilla cake 160 g sugar 150 g cake flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 120 ml melted butter 85 g sour cream 1 egg 1 yolk 1 tbsp vanilla 100 ml milk 120 g biscoff crumbs 45 g butter Pinch salt 1. Preheat oven to 350 F and line an 8x8 pan with parchment. 2. In a bowl, combine the biscoff crumbs, s