Delicious Biscoff cupcakes (made with both Biscoff biscuits and spread to really pack in the flavor) topped with smooth Biscoff buttercream and finished with a crunchy Biscoff Biscuit.
1cup/300g of vegan butterneeds to be at room temperature, soft!!
3cups/400g of Icing sugar
2tbspof Biscoff spread
Instructions
Mix the wet ingredients into the dry ingreidents under the cupcakes section in the ingredient list. You can add a little more milk if needed and also mix the biscoff spread really well. Put into cup cases and bake 350F/180C/gas 5 for 20/25 mins.
To make the icing simply combine all the ingredients together under the icing section, and beat until smooth. it's important that your butter is soft, otherwise you won't be able to cimbine the ingredients.
Once the cupcakes have cooled, pipe the icing and stick a biscoff biscuits and a drizzle of biscoff spread thinned with some dairy-free milk.
Notes
Keep in an air-tight container! Sponges freeze well too.