Edible Crafts

Creative food craft ideas

My Farewell to Edible Crafts

by

Dear Edible Crafts readers,

It’s with a very heavy heart that I tell you all I’m leaving my post as Edible Crafts editor. I’ve written over 6,000 posts in almost five years. This blog is a part of my every day, ingrained in me so much it alters how I view the world. I’m always hunting, looking, searching for fun food, not just on the computer but everywhere around me. I’ve seen so many food trends come and go, come and stay, and witnessed great changes in how we search for inspiration and ideas.

I thought I would be here forever, but alas, I just can’t juggle different blogs, my real life and most of all, parenting two young children. (So um, blame the new baby. I do all the time.) Not if I want to give this blog the attention it deserves, and you the attention you deserve. As I frantically search for posts while a baby cries and my poor kid whines about being neglected, I risk missing the best in what is clever and creative out there on your blogs and in my own home, so I know it’s best to hand over the reins to a fresh, new, eager fun food hunter.

My deepest thanks to the blog owners and my friends, Shellie and Vikram, for giving me this amazing opportunity to work and live in the world of Edible Crafts. I’m forever grateful.

I hope you will continue to visit all the new and wonderful things to come on Edible Crafts! And I hope you’ll stop by and visit me, too, over at TheDecoratedCookie. Please keep in touch!

I love and will miss you, Edible Crafts.

All the best,

Meaghan

Comments

  4. oh Meaghan! 6000 posts is a heckuva lot of work! and i enjoyed every single one of the ones i read so far! i cannot thank you enough for all the opportunities you have given me as a newbie blogger by featuring my food crafting. i wish you and your family all the best and kudos to you for seeing family as priority. take good care. see you over at The Decorated Cookie! XO

  5. Sorry to see you go, but wishing you all the happiness you want. Will still see you on the decorated cookie. take care

  6. Hi Rachel,

    Just a clarification – Meaghan is leaving us, but this blog stays on. 🙂

    We will be running this blog and continue to find new edible craft ideas.

    We are very sad to see Meaghan go. She has done a wonderful job and we completely understand her wanting to leave. She will be missed heaps.

    Vikram & Shellie

  7. You have done a FANTASTIC job and I love reading this blog every single day! Best of luck to you.

Have you read?

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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