Edible Crafts

Creative food craft ideas

How To Make Margarita Cookies

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Margarita Cookies
Here is a cookies for the adults. If you like Margaritas, this is your cookie.

Tara at Noshing with the Nolands has created this cookie for a cookie exchange with the theme of Cinco De Mayo.

There are 10 other cookies that you can try if this doesn’t appeal to you or maybe you’ll like to try them all.

I’m thinking of a girl’s night with a Mexican twist. Drinks, chips, and guacamole dip, carnitas, and some margarita cookies. Time to make some phone calls!

Love a good avocado? Maybe you are addicted to Guac like me? Then you need to check out these Guacamole craft items on Etsy. or see our 10 simple Guacamole recipe roundup here.

How about serving these with Avocado icecream?

Creamy Avocado Ice Cream

Ingredients:

  • 2 ripe avocados
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lime juice (optional, for brightness)
  • Pinch of salt

Instructions:

  1. Prepare the Avocados:
    • Cut the avocados in half and remove the pits. Scoop the flesh into a blender or food processor.
  2. Blend the Ingredients:
    • Add the sweetened condensed milk, heavy cream, vanilla extract, lime juice (if using), and a pinch of salt to the blender or food processor with the avocado.
    • Blend until the mixture is smooth and creamy, with no chunks of avocado remaining.
  3. Chill the Mixture:
    • Transfer the avocado ice cream mixture to a bowl or container.
    • Cover and chill the mixture in the refrigerator for at least 1 hour, or until thoroughly chilled.
  4. Churn the Ice Cream:
    • Once chilled, pour the avocado ice cream mixture into an ice cream maker.
    • Churn according to the manufacturer’s instructions until the mixture reaches a soft-serve consistency.
  5. Freeze the Ice Cream:
    • Transfer the churned avocado ice cream to a freezer-safe container.
    • Cover the container with a lid or plastic wrap to prevent ice crystals from forming on the surface.
    • Freeze the ice cream for at least 4 hours, or until firm.
  6. Serve and Enjoy:
    • When ready to serve, remove the avocado ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly.
    • Scoop the creamy avocado ice cream into bowls or cones.
    • Garnish with fresh avocado slices, lime zest, or a sprinkle of sea salt, if desired.
    • Enjoy the rich and creamy goodness of homemade avocado ice cream!

This avocado ice cream is a deliciously unique treat that’s perfect for avocado lovers and anyone looking for a refreshing and creamy dessert option. Enjoy it on its own or as a topping for other desserts like waffles or brownies!

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These Bakery-Style Biscoff Cupcakes Disappear in Minutes

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

  • Bakery-style results at home – fluffy sponge + silky frosting. 
  • Cookie butter goodness – spiced caramel flavor in every bite. 
  • Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots. 
  • Crowd pleaser – loved by both adults and kids. 

Ingredients

For the Cupcakes:

  • 200g (1 cup) sugar 
  • 200g (1 ¾ cups) all-purpose flour 
  • 120g (½ cup) unsalted butter, softened 
  • 2 large eggs 
  • 120ml (½ cup) milk 
  • 1 ½ tsp baking powder 
  • 1 tsp vanilla extract 
  • Pinch of salt 

For the Biscoff Buttercream Frosting:

  • 150g (? cup) unsalted butter, softened 
  • 200g (1 ½ cups) powdered sugar 
  • 150g (about ½ cup) Biscoff spread (smooth) 
  • 1–2 tbsp milk (to loosen, if needed) 

For Topping:

  • Mini Biscoff biscuits (one per cupcake) 
  • Crushed biscuits for sprinkling (optional) 

Method

Step 1 – Bake the Cupcakes

  1. Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases. 
  2. Beat butter and sugar together until light and fluffy. 
  3. Add eggs one at a time, then stir in vanilla. 
  4. Mix flour, baking powder, and salt in a separate bowl. 
  5. Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined. 
  6. Divide batter evenly into cupcake cases. 
  7. Bake for 18–20 minutes until golden and springy. 
  8. Cool completely before frosting. 

Step 2 – Make the Biscoff Buttercream

  1. Beat softened butter until pale and creamy. 
  2. Add powdered sugar gradually, mixing until smooth. 
  3. Beat in Biscoff spread until fully combined. 
  4. If too thick, add 1–2 tbsp milk for a silky, pipeable consistency. 

Step 3 – Decorate

  1. Pipe swirls of Biscoff buttercream onto cooled cupcakes. 
  2. Top each with a mini Biscoff biscuit. 
  3. Sprinkle crushed biscuits for extra crunch. 

Tips for Perfect Biscoff Cupcakes

  • Use room temperature ingredients for a smooth batter. 
  • Don’t overbake – cupcakes should be soft and springy. 
  • Chill the frosting slightly before piping for firmer swirls. 
  • Make ahead – cupcakes can be baked the day before and frosted when ready to serve. 

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

 

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