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