Vegan Biscoff cupcakes

Biscoff lovers, these vegan Biscoff cupcakes are for you & are the perfect accompaniment to a cuppa! This recipe by Juliet Sear is sure to be a hit! Enjoy!

Image credit: Photography © Dan O'Malley
Brought to you by Juliet Sear

Hello, Biscoff cupcakes! Get your tastebuds ready for a treat with this tasty vegan recipe from Juliet Sear!

With Biscoff biscuits and spread aplenty, these cupcakes are sure to be a hit!

Ingredients

For the biscuit base

  • 125 g Biscoff biscuits, crushed
  • 30 g plant butter, melted

For the sponge

  • 125 g dairy-free margarine
  • 170 g light brown sugar
  • 2 tbsp agave
  • 100 ml soya milk (or any plant milk)
  • 110 g coconut yoghurt (or other plant yoghurt)
  • 250 g self-raising flour
  • 1.5 tsp baking powder
  • 2 tsp cinnamon or ginger
  • 1 tsp vanilla extract

For the frosting & topping

  • 10 Biscoff biscuits (approx.)
  • 100 g Biscoff spread
  • 250 g vegan block butter
  • 500 g icing sugar, sifted
  • 1 tsp vanilla bean paste
  • 1-3 tbsp plant milk

Instructions

1
Preheat the oven to 200°C/ Gas Mark 6. Line a 12-hole cupcake tray with cupcake cases.
2
To make the biscuit base, in a small food processor, whizz the biscuits up to a fine crumb. Pop the biscuit crumb into a bowl and stir in the melted butter.
3
Divide the biscuit into the 12 cases and flatten down using the bottom of a glass or something flat that’s the same size as the cupcake case base to help.
4
Cream together the sugar and dairyfree margarine until light and fluffy.
5
Add the agave and mix well, then add the soya milk, vanilla and yoghurt.
6
Mix the spices and baking powder through the flour, then add to the wet mix until incorporated fully.
7
Spoon equally into the cases and bake for 20-25 minutes until golden brown and completely cooked through, then leave to cool.
8
Whip the butter and vanilla paste until pale and creamy.
9
Add the icing sugar in increments of two, whipping up well in between each addition. Add 1-3 tbsp plant milk to loosen, if needed.
10
Warm the Biscoff spread just slightly so it becomes looser, either in a microwave for a few-10 seconds, stirring until slightly runnier, or you can place it in a piping bag with a clip or tie and immerse in warm water to soften. Don’t make it hot or it will melt your frosting. Add this to the frosting and stir in fully.
11
Add the frosting to a piping bag fitted with a large open star nozzle (I used a Wilton 1M) and pipe a swirl onto the cupcakes. Add some crushed biscuits, then finally top off with a lovely chunk of Biscoff biscuit at a jaunty angle.

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