Super Easy Vegan Biscoff Cupcakes
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.
Ingredients
- For the cupcakes:
- 2 cups/225g of SR Flour
- 1/2 cup/110g of coconut sugar or light brown sugar
- 1 tsp of bicarbonate of soda
- 2 tbsp of Biscoffi Spread
- 50 ml/3 tbsp of veg oil
- 1 cup/250ml of dairy-free milk
- 2 tbsp of white wine vinegar/apple cider vinegar
- Icing:
- 1 cup/300g of vegan butter needs to be at room temperature, soft!!
- 3 cups/400g of Icing sugar
- 2 tbsp of 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.
Sponges freeze well too.
Nutrition
Calories: 233kcal
Tried this recipe?Let us know how it was!