Classic Beauty Within: Ischler Biscuit Cupcakes

“I continue to be interested in new things that seem old and old things that seem new.” Jaquelin T. Robertson

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When one has only little time to enjoy things she likes, one will put all the effort in to bathe in the pleasure…Therefore, making a decorated cupcake with an intricate biscuit underneath, although might seem much for a even for a planned baking frenzy (which is clearly a period of uncontrolled excitement due to wild baking behaviour), but the result will  reward deeply, both by appearance and flavour…Ischler biscuits take their name from the spa town Bad Ischl in Austria. The delicious walnut cookies, filled with apricot jam, dipped in dark chocolate and sprinkled with ground walnuts gave my baker self the first sniff of this year’s Christmas. The biscuits were featured in old magazines like Woman’s Day, or Good Housekeeping, as early as 1961. Making them to be a cupcake base, makes them even more tempting…

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For the biscuit
210 g butter
2 small egg yolks
100 g powdered sugar
60 g dark chocolate
250 g all-purpose flour
50 g ground roasted walnut
Apricot jam
For the cupcake
12 Ischler Biscuits
80 g unsalted butter, softened
100 g self-raising flour
50 g ground roasted walnut
120 g caster sugar
½ tsp Salt
2 medium (120g) eggs
1 tsp apricot jam
For the frosting
450 g icing sugar, sifted
120 g unsalted butter, softened
120 g plus 80 g apricot jam
12 half Ischler biscuits, to decorate

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Method
To make the biscuit
Melt the chocolate. In a mixer fitted with paddle, beat the butter with the powdered sugar until creamy. Add the egg yolks and continue to beat until incorporated. Add the melted chocolate and continue to beat until incorporated. Add the flour, walnut and beat until uniform dough forms. Shape the dough into a disk, cover with plastic wrap and refrigerate for at least 2 hours. Preheat the oven to 180 degrees C. Place the dough on work surface dusted with flour and roll it out to a round with even thickness. Line two baking sheets with parchment paper. Using a small round cookie cutter, stamp out the cookies and arrange them slightly apart on the baking sheets. Bake for about 12-14 minutes. Let the cookies cool on the baking sheets for about 5 minutes, and then transfer to wire rack to cool completely. Pair them and stick together with warm jam, finally cover with melted chocolate.

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To make the cupcakes
Preheat the oven to 170°C . First make the sponge. Mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.Finally add the eggs, jam and walnut by hand until combined. Beat until the batter is smooth and thick with no lumps. Place an Ischler biscuit in the bottom of cupcake cases and spoon about 35 g batter into the prepared cases. Bake for 20-25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool on a wire rack completely before frosting. To make the frosting gradually mix the icing sugar, butter and jam together on a low speed until combined and there are no large lumps of butter. Beat until light and fluffy. Once the cupcakes are cool, spoon about 1 teaspoon of jam on top. Pipe a generous amount of the frosting onto each cupcake, making a swirl. Top each cupcake with a half Ischler biscuit.

“An old thing becomes new if you detach it from what usually surrounds it.” Robert Bresson

4 thoughts on “Classic Beauty Within: Ischler Biscuit Cupcakes

  1. Such beauty in your baking ~ a treat to see and a true artist, and a perfect quote as well ~ “An old thing becomes new if you detach it from what usually surrounds it.”

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