Party Monday: Props and Pics

Not only is propping, posing, and photographing big time fun, but it sustains the life of the party for as long the life of the picture. This first birthday party featured on the Hostess with the Mostess blog, purposed around capturing rapidly fleeting moments, inspired this week’s Party Monday. I think we can agree the mustache prop trend is now well established, and I dare say photo booths are close behind, if not far ahead.

1. chalkboard bubbles. The Hostess party above was created by Stacey of the Elle Belle blog, where you can find tips on making the chalkboard bubbles. Or buy chalkboard bubbles HERE at photojojo.

2. props on sticks. Find props at etsy shops: Maro Designs is devoted to fun props on sticks. Also shown: Smitten sticks from lepapierstudio. Mustache, lips and glass set from Little Retreats. Learn to make your own HERE at Martha.

3. edible props. Featured before here, make chocolate mustaches on a stick at Sprinkle Bakes. And I love this idea of using giant lollipops as props featured on Ruffled, via a modern proposal. Buy lollipops HERE.

4. cameras. A click to the Photojojo store is a must. They have instant cameras and a camera that takes two shots with a split frame. And of course, Polaroid.

5. backdrops. Find more photo booth tips at Cherry Tree Occasions as well as a roundup of photo booth inspiration for backdrops. Check out this boat photo booth designed by Amorology Weddings, featured at Ruffled (and find links to buy supplies). And I love the funky fabric for backdrops, (photos from here and here, and the fabric from Urban Outfitters, as featured on Green Wedding Shoes).

Lastly, photo booth tips. Find great tips on having a photo booth at your party HERE at the Hostess blog. And check out Zany Photo Booth for great inspiration or to photograph your next party (the LA-based photography team available for hire!).

[tags]photographs, photo booths, Party Monday, parties, weddings, props, mustaches, chocolate, on a stick, cameras, fabric, chalkboard[/tags]

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

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

Step 2 – Make the Biscoff Buttercream

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

Step 3 – Decorate

Pipe swirls of Biscoff buttercream onto cooled cupcakes.
Top each with a mini Biscoff biscuit.
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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