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Vegan Biscoff Cupcakes
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Vegan Biscoff Cupcakes

Egg and dairy free cupcakes with Biscoff spread
Course Dessert
Cuisine European
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Calories 472kcal
Author thebakingexplorer

Ingredients

For the cupcakes

  • 75 ml Vegetable oil
  • 225 ml Plant milk I used unsweetened almond milk
  • 1 tsp Cider vinegar
  • 45 g Biscoff spread
  • 150 g Light brown soft sugar
  • 250 g Self raising flour
  • 1 tsp Baking powder

For the buttercream

  • 150 g Dairy free spread I used Flora Plant
  • 300 g Icing sugar
  • 200 g Biscoff spread
  • 2-3 tbsp Plant milk I used unsweetened 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 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
  • 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 Biscoff spread, then add the icing sugar and milk, and mix until smooth. You can do this by hand or for best results use 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

Video

Notes

  • sed 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.

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