Vegan Biscoff Cupcakes

Egg and dairy free cupcakes with Biscoff spread

Course Dessert

Cuisine European

Keyword Cupcake

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 472kcal

Author thebakingexplorer

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
In a mixing bowl whisk together the vegetable oil and Biscoff, then add the milk and vinegar and whisk in
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, I find it easier to pour the batter into a jug to do this
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 the dairy free butter on it's own for a few minutes, then add the Biscoff spread, the icing sugar and milk, and mix until smooth. You can do this by hand or for best results use an electric whisk or a stand mixer with the paddle attachment
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

I used almond milk for the cupcakes, but you can use any plant milk that you prefer.
Smooth Biscoff spread is needed for this recipe. I don't recommend using the crunchy version of the spread.
I really recommend using light brown soft sugar if you can, as it gives the cupcakes a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
I've found that the best dairy free butter for vegan buttercream is Flora Plant. Stork Baking Block is also very good. Using a block dairy free butter is much better for the buttercream. A margarine or spread style dairy free butter will make the buttercream too loose.
You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.