Vegan Biscoff Cupcakes
Egg and dairy free cupcakes with Biscoff spread
Servings 12
Calories 472kcal
Ingredients
For the cupcakes
- 75 ml Vegetable oil
- 225 ml Plant milk I used almond milk
- 1 tsp Cider vinegar
- 45 g Biscoff spread
- 150 g Light brown sugar
- 250 g Self raising flour
- 1 tsp Baking powder
For the buttercream
- 150 g Dairy free spread I used Vitalite
- 300 g Icing sugar
- 200 g Biscoff spread
- 1 tbsp Plant milk I used almond milk
For decoration
- 12 Lotus biscoff biscuits
- 1 Lotus biscoff biscuit crushed
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases
- In a mixing bowl whisk together the vegetable oil, milk, biscoff spread and vinegar
- In another mixing bowl, stir together the light brown sugar, self raising flour and baking powder
- Make a well in the centre of the flour mixture, and pour in the oil and milk mixture, whisk them together gently with a hand whisk until smooth
- Divide the mixture between the 12 cupcake cases
- Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
- Make the buttercream by mixing together the dairy free spread and icing sugar, then add the biscoff spread and milk, and mix until smooth. You can do this by hand or with an electric whisk
- Spread or pipe the buttercream on top of the cupcakes and add a Lotus biscuit on each one, then sprinkle the crushed biscuit over all of the cupcakes
- The biscuits will go soft after several hours in contact with the buttercream so add them later if you're not serving the cupcakes straight away
- Store in an airtight container in a cool place and eat within 3 days
Nutrition
Calories: 472kcal | Carbohydrates: 63g | Protein: 4g | Fat: 23g | Saturated Fat: 9g | Sodium: 145mg | Potassium: 41mg | Fiber: 1g | Sugar: 43g | Vitamin A: 477IU | Calcium: 56mg | Iron: 1mg