Vegan Biscoff cupcakes
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!
Photography © Dan O’Malley
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
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Preheat the oven to 200°C/ Gas Mark 6. Line a 12-hole cupcake tray with cupcake cases.
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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.
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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.
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Cream together the sugar and dairyfree margarine until light and fluffy.
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Add the agave and mix well, then add the soya milk, vanilla and yoghurt.
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Mix the spices and baking powder through the flour, then add to the wet mix until incorporated fully.
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Spoon equally into the cases and bake for 20-25 minutes until golden brown and completely cooked through, then leave to cool.
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Whip the butter and vanilla paste until pale and creamy.
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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.
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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.
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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.
