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Easy and delicious vegan Biscoff cupcakes with a Biscoff centre, and Biscoff vegan buttercream!


Let’s start this off in the best way possible… Biscoff spread is vegan. I know, I’m not the first person to realise this, but I’ve mentioned it to people in the past and on social media and a lot of you didn’t know this, so I thought a vegan Biscoff cupcake recipe was the best way to go to show this information off.

Recipe adaptation

This is essentially entirely based on my vegan vanilla cupcake recipe because it was such a success, but with little bits altered here and there to get it to suit my Biscoff ideals. Such as, instead of using caster sugar, I used dark brown sugar to get a much stronger caramel flavour in the cupcake sponge itself, whilst still being vegan!

The thing about vegan baking, is often the colouring looks a little off, as the ingredients are different (obviously). If you change the sugar over, it really can make a big difference to the taste and the look! The glorious things about these cupcakes though, is that they taste INSANE. Like, honestly wouldn’t even know they were vegan kinda thing.

Biscoff centre

I wanted to make these as delicious as possible, so I added in a Biscoff centre to the cupcakes. I know some people would ask why I just didn’t add Biscoff spread into the mix, but as the cupcake mix itself is so liquidy and smooth, I didn’t want to affect the bake itself. Coring out a smidge of the cupcake and adding in a teaspoon of Biscoff Spread is definitely the best alternative!


For the vegan Biscoff buttercream, it’s just so easy. You have to use a dairy free spread (I use Vitalite) and then treat it as if it’s normal buttercream! The key thing about using a dairy free spread however, is that it’s naturally a lot softer than normal butter, so won’t need any extra liquid added to it. Adding in the Biscoff itself is fine, as that’s so thick, but anything else? Steer clear!


My Biscoff cupcakes are one of my favourites on my blog, so I couldn’t resist making these look similar to them – so I added on a biscuit and some crumbs too. I realise the biscuits can often look a lil’ bit like fish fingers – but trust me they are worth the weird look. I did check, and the Biscuits are vegan too – so it’s all delicious and good.

Baking cups and piping tips

I tend to pipe my Buttercream onto cakes in only a few ways – one of those being with my Iced Jems medium 2D closed star piping tip. It makes the prettiest swirls, it’s so easy to use – and it’s so cheap! Jemma really does sell the best quality bits, for the best price. Along with the piping tip, I now ALWAYS use her regular baking cups for my cupcakes – as they’re just so good.

Final note

These beauties are something you could easily bake for anyone in your life that want’s cake. No, they’re not gluten free (and the spread/biscuits aren’t either), but these easily cater for the Vegan, or Dairy Free people in your life! I hope you love them – enjoy! x

Vegan Biscoff Cupcakes!

Easy and delicious vegan Biscoff cupcakes with a Biscoff centre, and Biscoff vegan buttercream!
Print Pin Rate
Category: Vegan
Type: Cupcakes
Keyword: Biscoff
Prep Time: 10 minutes
Cook Time: 20 minutes
Decorating Time: 25 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 225 g self raising flour
  • 200 g dark brown sugar (or light brown)
  • 250 ml almond/soya/dairy free milk
  • 1 tsp vanilla
  • 75 ml vegetable oil
  • 1 tbsp white wine vinegar

Biscoff Centre

  • 12 tsps Biscoff spread

Biscoff Buttercream/Extras

  • 150 g dairy free spread
  • 300 g icing sugar
  • 125 g Biscoff spread
  • Sprinkles
  • 12 Biscoff biscuits
  • Biscoff biscuit crumbs


  • Preheat your oven to 180C/160C Fan, and get 12 large cupcake cases ready. I use the Iced Jems regular baking cups!
  • In a large bowl, whisk together your flour and sugar!
  • Pour your milk, vanilla, oil and vinegar in and whisk until smooth!
  • Split evenly between the 12 cases, and bake in the oven for 20-22 minutes. 
  • Once baked, leave to cool fully.
  • Core out the middle of the cupcakes, and add a spoonful of Biscoff spread. 
  • In a large bowl, beat your dairy free butter until smooth. 
  • Add in the Biscoff spread and beat again!
  • Add in the icing sugar and beat again until a lovely frosting is formed. 
  • Pipe onto your cupcakes - add on a Biscoff biscuit, some crumbs and some sprinkles!


  • I used dark brown sugar in these, because I think they make a more delicious flavour as they are a vegan cupcake. Light brown sugar works just as well though!
  • Yes, Biscoff spread and biscuits ARE vegan!
  • If you have any dairy allergies, make sure to check ingredients first yourself. 
  • These will last 2-3 days once made!
  • Don't add any extra liquid to the buttercream as dairy free butter is a lot slacker than usual butter!

Find my other recipes on my Recipes Page!

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  1. Amy on June 22, 2023 at 8:27 pm

    5 stars
    Hi, could I add some Biscoff spread into the cupcake batter as well? Or would that ruin the cupcakes

    • Jane's Patisserie on June 23, 2023 at 10:01 am

      It would be best to do after baking x

    • Danielle on October 17, 2023 at 9:19 pm

      You can and they turn out beautiful, I add 100g melted biscoff and it does wonders

  2. Chloe on January 4, 2023 at 11:47 am

    Hi, I’m just wondering if you can freeze them with this biscuits on? I know you’ve mentioned that you can freeze them decorated but I’m unsure how the biscuits would hold?

    • Jane's Patisserie on January 10, 2023 at 2:38 pm

      Hiya! The biscuits likely won’t last well being frozen, id recommend adding them just before serving to avoid any sogginess! Hope this helps! x

    • Steph ford on June 3, 2023 at 9:10 am

      Hello, I was wondering I can substitute gluten free flour for the self raising? Thanks.

  3. NC on June 10, 2022 at 9:18 am

    Hi Jane, I’m hoping to make vegan lemon cupcakes. If I used light brown sugar and swapped vanilla extract for lemon extract, would you also add lemon zest? If so, how much do you think I should add? Thank you!

    • Jane's Patisserie on June 10, 2022 at 12:15 pm

      Hiya! Use my Vegan Vanilla cupcakes and add lemon extract instead of vanilla! Hope this helps! x

    • Ellie Marsters on October 1, 2023 at 5:15 pm


      I’m going to attempt making these and just wondered what dairy free spread do you use please?

      Thank you 🙂

  4. Lewis on March 6, 2022 at 6:28 pm

    I was wanting to try these would it be possible to freeze them DECORATED.

    Thank you for the amazing blog!

    • Jane's Patisserie on March 7, 2022 at 8:36 am

      Absolutely, you can freeze them for up to 3 months! Hope this helps! x

    • Lewis on March 8, 2022 at 2:29 pm

      Thank you so much for your reply! x

    • Emma on May 6, 2022 at 11:21 pm

      Hi Jane!
      Have you ever tried these with unsweetened oat milk? And if not do you think it would work? Thank you!

    • Jane's Patisserie on May 17, 2022 at 1:18 pm

      HIya! I personally have not – but I think it should work absolutely fine! Hope this helps! x

  5. May on June 27, 2021 at 9:51 pm

    Want to make this but in Switzerland they don’t have self raising flour. How do I make my own for this recipe?

    • Jane's Patisserie on June 28, 2021 at 7:54 pm

      I make it with 2 level tsps baking powder per 150g plain flour, whisked in well before using x

    • Ram on August 31, 2021 at 9:54 pm

      Can we bake this as a small/personal sized cake with the same recipe?

    • Jessica on November 3, 2023 at 9:47 pm

      5 stars
      Just made these and tried one; it’s delicious and the mix of dark brown sugar and almond milk give it almost a donut/pancake taste.

      My question is, it seemed a bit stodgy. I don’t know if that’s because it’s quite liquidy or because I had one fresh out of the oven? Is it meant to be stodgy?


    • Jane's Patisserie on November 7, 2023 at 2:47 pm

      It may be because they were fresh out of the oven so when bakes cool they continue to bake in a way, but if it was the same once cooled it could mean they weren’t baked enough x

  6. Louise on June 20, 2021 at 5:02 pm

    5 stars
    I made these for my husband for Father’s Day. They were absolutely delicious. Really easy recipe to follow and turned out perfectly. My son’s girlfriend could not believe they were vegan and my husband has now polished off 3 of them. Will absolutely be making these again, a real winner. Thank you.

    • Jane's Patisserie on June 21, 2021 at 10:07 am

      Hey! Aww that is so lovely, yes you really can’t tell can you!! Haha I love that, he definitely enjoyed them then!x

    • Amanda on May 21, 2022 at 3:10 pm

      Hello, what quantities would I need to make this into a triple layer sponge cake? Thanks 😊

  7. Pam Butler on June 13, 2021 at 9:53 pm

    5 stars
    As a new vegan it has been hard to find good vegan baking recipes. This one works and is delicious. Have also tried the brownies and again, amazing. Thank you Jane! I will always look at your website first for new ideas 🙂.

    • Jane's Patisserie on June 14, 2021 at 11:32 am

      Ahh good luck with your vegan journey I am so glad I can be of assistance in helping you find delicious treats xx

  8. Mady on April 27, 2021 at 4:35 pm

    Hi Jane – I love this recipe. Delicious! If I convert it to a 6 or 8 inch layer cake, would I need to add baking powder to help it rise please? Thanks for your help

  9. Usha Thatcher on April 17, 2021 at 6:30 pm

    5 stars
    It tastes delicious 😋

  10. Chelsea on March 31, 2021 at 7:36 pm

    Hi, could I make this into a layered cake? Rather than cupcakes?

  11. Av on March 17, 2021 at 2:07 pm

    5 stars
    This is my first time commenting on a recipe, but I made these today and had to say that they were DELICIOUS! Thank you for the recipe – I’ll be making these a lot!

  12. Kee on March 16, 2021 at 1:18 pm

    Hiya could I use biscoff crunchy spread for the buttercream pls. ?

    • Jane's Patisserie on March 17, 2021 at 2:39 pm

      Yes! x

    • Amy on October 31, 2021 at 7:10 am

      5 stars
      Just made these and they were so easy to make but they look and taste amazing! Will defo be making them again. Thank you Jane!

  13. Kee on March 16, 2021 at 12:58 pm

    Could I half this recipe to make 6 pcs ?

  14. Patrycja on March 14, 2021 at 11:37 pm

    5 stars
    I made these earlier today- they turned out amazing! Super easy to make. My family couldn’t even tell that they were vegan hahah 🙂

    • Jane's Patisserie on March 15, 2021 at 11:25 am

      So glad you liked it!x

  15. Dorothy Steel on March 7, 2021 at 10:08 pm

    5 stars
    Made these today – oh my they are scrummy- very sweet but scrummy

  16. leona on February 15, 2021 at 10:13 am

    5 stars
    these taste INSANE!

  17. Sarah Smith on January 17, 2021 at 9:57 pm

    5 stars
    Utterly delicious. Light, fluffy and moreish! An absolute hit with the husband.

  18. Harriet on January 12, 2021 at 3:21 am

    5 stars
    Absolutely gorgeous recipe, I’m obsessed! I’m recently vegan and these cupcakes are better than ANY shop bought treat I’ve tried so far 🙂

  19. Hannah on December 7, 2020 at 9:48 pm

    5 stars
    I adapted this recipe to make my sister a vegan biscoff three layer birthday cake. It was totally delicious and I ate so much frosting whilst decorating 🙈 One of the best vegan cakes I’ve tried 😍

    • Jenny on February 8, 2021 at 8:52 pm

      I want to make this into a bigger cake did you change any of the quantities? X

  20. Lisa on December 6, 2020 at 5:57 am

    5 stars
    These are hands down the best cupcakes I have made and eaten . Yum … thank you from the the bottom of my Vegan heart ❤️

  21. Olga on November 3, 2020 at 6:30 pm

    Those look divine, can’t wait to try this recipe! Could I use regular butter instead of the dairy free spread for the buttercream? Anything else I should change in the buttercream recipe? THANK YOU!

    • Jane's Patisserie on November 5, 2020 at 9:27 am

      Yes you can! It’s just a straight swap x

  22. Sarah Franks on October 15, 2020 at 8:16 am

    Hi Jane
    Can we use lemon juice instead of white wine vinegar in the cake batter?
    Also, whenever I make this the mixture is always a bit lumpy which means the mixture is over beaten. Is there anything I can do to avoid this? Thank you

    • Jane's Patisserie on October 15, 2020 at 10:10 am

      I haven’t personally tried it with lemon juice, but it should work okay – and how are you mixing it? I just use a spatula or whisk and it beats out quite easily, and I don’t even sieve my flour. Maybe swap up the tool you are using and whether you sieve it or not? x

  23. Dani on August 14, 2020 at 12:14 pm

    5 stars
    Used light brown sugar and these worked perfectly for me! Got rave reviews from my colleagues who said I’d “outdone myself” and questioned whether they were vegan despite the fact that’s all my baking’s been for the past few years! 🙊 I know it can be annoying when people comment saying “I made these tweaks” but just in case it helps others: I used 1/2 tsp of caramel flavouring and 1/2 vanilla extract and I think that gave it a bit more oomph when lacking dark brown sugar, although I don’t doubt they’d be delicious with just vanilla! Also used soy milk and apple cider vinegar because that’s what I had in. Must admit I didn’t do the biscoff centre (was feeling lazy!) and that I halved the icing quantity because I find this overwhelming sometimes, this was just right for my taste. However, it was so stiff! I used Flora Buttery and even in the heatwave there was very little give to it. I didn’t even attempt to pipe it (it may have worked, but again – lazy!), so I just let it down with the tiniest splash of milk and slathered on the top of the cakes… I’m less fussed about presentation! It did almost look like it was split (probably down to the milk or room temp by this point!) but the “mouth-feel” was fine and the slightly odd appearance hidden by the crushed-up biscuit crumbs. Thank you so much for this recipe! Your blog was recommended by a non-vegan friend and we’re both so impressed with your stuff, we’ll be trying more recipes this weekend!

  24. Amy on August 10, 2020 at 12:15 pm

    5 stars
    Thank you so much for this amazing recipe! I made them for a camping trip this weekend as a trial run for my sisters birthday in a couple of weeks. To say they went down an absolute storm would be an under statement! A massive hit with all the family and the best cupcakes I have ever made and/or tasted! Can’t wait to make (and eat) them again! You’re a genius!

  25. Darcy on August 9, 2020 at 4:12 pm

    Hi love your cakes but every time I make these they seem to be doughy and chewy any reason why this may be, not airy at all and I did by hand to not over mix? Xxx

    • Darcy on August 9, 2020 at 4:18 pm

      Also can I freeze them?

    • Jane's Patisserie on August 9, 2020 at 5:21 pm

      Yes you can!

    • Jane's Patisserie on August 9, 2020 at 5:20 pm

      If you aren’t over mixing and are definitely using the correct ingredients there is no reason why they’d do it – however if you are somewhere else in the world the ingredients can vary and could cause it! Otherwise, it could be that they aren’t baking for long enough. x

    • Kay on May 16, 2021 at 5:14 pm

      Can I make this into a cake? If so how long should I bake for pls?

    • Jane's Patisserie on May 17, 2021 at 12:24 pm

      Hiya! Yes follow the flavours of this recipe but with the guidance of my vegan victoria sponge xx

  26. Hannah on July 23, 2020 at 9:26 am

    Hi Jane, I love the look of this recipe and I am going to use it to make my friend who is a vegan a birthday cake. I have seen the comments above saying to use the vegan Victoria sponge recipe to make this into a cake, I am just wondering what to do with the sugar as this cupcake recipe uses all dark brown sugar but the Victoria sponge uses caster sugar and light brown?

    Also, I may be missing something, but what temperature do I put the oven on if it’s a fan – I don’t understand the 2 temperatures with only one word of fan after it?


    • Jane's Patisserie on July 23, 2020 at 10:07 am

      So it’s 180c for a regular oven or 160C for a fan oven.. and the reason I use dark is because of the colour and flavour. Using different types of sugars produce different flavours, so you can use whichever sugar you prefer accordingly.

  27. Julie on July 4, 2020 at 10:24 pm

    5 stars
    Made these and was really pleased with them, never had biscoff before and the family loved them, thank you i will be making more of these xx

  28. Laura on July 3, 2020 at 2:36 pm

    Could these be adjusted to use gluten free flour too or would there be too much going on? x

    • Jane's Patisserie on July 3, 2020 at 4:08 pm

      I haven’t personally made this gluten free yet (also, Biscoff isn’t gluten free) so I’m not 100% sure how they will turn out, but theoretically it should be okay! x

  29. Julie on June 26, 2020 at 9:37 am

    But normal icing sugar isn’t vegan. Which icing sugar are you using as I can’t get vegan icing sugar anywhere.

    • Jane's Patisserie on June 26, 2020 at 9:51 am

      Tate & Lyle is and it’s the only one I use…

    • Jasmine on July 17, 2020 at 12:08 pm

      I want to make these for my friend who is vegan, I checked Tate & Lyle website and it says that their white icing sugar IS NOT vegan as it includes egg whites!

    • Jane's Patisserie on July 17, 2020 at 12:37 pm

      You are mistaking royal icing sugar.. which does, and always will contain egg white. Standard T&L icing sugar IS vegan.

      Look here – it says it too. https://www.wearetateandlylesugars.com/faq

  30. Poppy Rose on June 24, 2020 at 8:34 am

    5 stars
    Would you recommend unsweetened almond milk or sweetened?

    • Jane's Patisserie on June 24, 2020 at 8:45 am

      Hey! I naturally use unsweetened but either should work! x

  31. Caroline on June 20, 2020 at 9:18 pm

    I don’t know what I’ve done wrong! Mine didn’t rise and were very dough like in the middle, on the plus side the buttercream was lovey 😊

    • Jane's Patisserie on June 21, 2020 at 3:32 pm

      This typically means you have over mixed it, or an ingredient didn’t agree with another one! x

    • Caroline on June 21, 2020 at 6:40 pm

      Thank you, I wondered if I should have whisked the mixture with the balloon whisk? I used the beater on my Kenwood. Otherwise I used the ingredients you said.

    • Jane's Patisserie on June 22, 2020 at 9:10 am

      Ahh okay yes that will have been over beaten – I just use a bowl and my hand for the sponge mix so it can’t over mix!

  32. Kay on June 18, 2020 at 12:27 pm

    I’d like to use your Biscoff Buttercream recipe to ice a 7 inch cake with 2 layers. Would the measurements you have used be enough for this or would I need to double the recipe?
    Thanks! 🙂

    • Jane's Patisserie on June 18, 2020 at 7:35 pm

      Hey! It depends how much you like but I would double it personally!

    • Caroline on June 21, 2020 at 6:39 pm

      Thank you, I wondered if I should have whisked the mixture with the balloon whisk? I used the beater on my Kenwood. Otherwise I used the ingredients you said.

    • Jane's Patisserie on June 22, 2020 at 9:25 pm

      I would just use your hand and a bowl – it’s quite a liquid mixture so it doesn’t need an electric mixer!

  33. Farhana Jaman on June 16, 2020 at 7:07 pm

    Hi jane

    If I wanted to bake them at a lower temperature of 150 fan, how long would I need to leave them in there?

    • Jane's Patisserie on June 16, 2020 at 9:16 pm

      Hiya – I’m not sure I’m afraid as I never bake cupcakes like this at 150c, probably about 10 minutes more?

  34. Carly on June 11, 2020 at 8:41 am

    These look fabulous! Loving your page and recipes I cannot seem to frost cakes which nozzle would you recommend please?

    • Jane's Patisserie on June 11, 2020 at 11:47 am

      I use a 2d closed star – I tend to find supermarket ones are too small, so I recommend buying them online!

  35. Charlotte Behan on June 10, 2020 at 4:16 pm

    Hi Jane!
    I have been asked for this flavour cake but navy buttercream, do you think that is doable?? Xx

    • Jane's Patisserie on June 10, 2020 at 4:23 pm

      Hey! So the colour of this buttercream is really quite brown, and as it’s vegan it’s softer than normal buttercream would be. You could use a really good quality colouring such as sugar flair so you need to add as little colouring as possible though!

  36. Stephanie on June 4, 2020 at 9:12 pm

    These were great however, the icing was runny! I used flora vegan spread, added more icing sugar which made it slightly better! Any advice as i am no baker 🙂

    • Jane's Patisserie on June 4, 2020 at 9:15 pm

      Some spreads can definitely be runnier than others as unfortunately the best is dairy block butter, but obviously as that isn’t vegan my favourite at the moment is stork block which is – it definitely needs no added liquid, and the weather being hotter lately won’t have helped if your kitchen was hot! x

  37. Georgia Barber on May 25, 2020 at 8:38 pm

    which flavour of dairy free milk would you recommend? I can’t use almond as one of my family members has a nut allergy

    • Jane's Patisserie on May 26, 2020 at 11:05 am

      I’ve only made these particular ones with almond milk – but I would say soya is a good shout!

  38. Georgia Barber on May 23, 2020 at 9:01 pm

    what brand of dairy free spread would you recommend?

    • Jane's Patisserie on May 24, 2020 at 1:34 pm

      I love stork block (not the tub) which is naturally vegan!

  39. Bethany on May 23, 2020 at 8:43 pm

    Hi Jane,

    I’ve made these a couple of times now but today half the batch came out very odd! They looked absolutely fine when they came out of the oven but when I cored them, it was hollow in the middle and everything had sunk to the bottom!? Help!!!

    • Jane's Patisserie on May 24, 2020 at 1:34 pm

      Hey! Oh, that’s so weird! All I can think is maybe some of the raising agents hadn’t mixed in, or they just needed a bit longer to bake?! Did you switch anything this time like a brand of ingredient or different milk maybe?

    • Bethany on July 7, 2020 at 11:22 am

      5 stars
      Hey, just wanted to let you know that I’ve made these again a few times and they’re honestly a completely different cake – they’re amazing! I think the problem was that I was using my kitchenaid so was over mixing it? I hand mix it now and they’re amazing! Thank you!

    • Jane's Patisserie on July 7, 2020 at 4:39 pm

      Hey! Ahh yes if you used a kitchenaid its almost definitely over mixed! So glad it worked out in the end x

  40. Sofia Castiglione on May 19, 2020 at 6:51 pm

    Hi Jane, I’m thinking of trying these out they sound amazing! Wanted to make some to deliver to my friends during lockdown, one of my friends is gluten free! Do you think it would be ok to change the flour to gluten free self raising flour?

    Thanks, Sofia 🙂 x

    • Jane's Patisserie on May 20, 2020 at 1:27 pm

      Hey! So I haven’t tried my vegan cakes gluten free yet I’m afraid! It’s worth a go, but I’d also suggest adding in xantham gum if you can! x

  41. Em on May 17, 2020 at 4:03 pm

    Hi Jane! I baked these but the top of the cupcakes went a little hard after cooling – is this normal? Great recipe, an absolute hit! 🙂

    • Jane's Patisserie on May 19, 2020 at 2:59 pm

      It may be that they were slightly over baked or your oven was a smidge hot?! x

  42. Ellie on May 7, 2020 at 10:53 am

    Hi Jane,
    I used flora marg for the buttercream and it looks likes its curdled or something and is really oily. Is this down to the marg I’ve used? Should I just add more icing sugar as it doesnt look like it could be piped?

    • Jane's Patisserie on May 7, 2020 at 1:17 pm

      It could be – I haven’t use flora marg before so it may have caused a split when mixed with the biscoff! You can try beating in more icing sugar but I’m not 100% sure how it will turn out!

  43. Sophie on May 4, 2020 at 11:59 am

    5 stars
    Made these this weekend and they were a hit with the family! Will definitely make them again.

  44. Saffron on May 4, 2020 at 11:42 am

    5 stars
    You would not know that these are vegan. They are incredible! Probably the best cupcake I’ve ever tasted. Thank you for sharing this amazing recipe! 💕

  45. Arti on April 28, 2020 at 4:38 pm

    5 stars
    was lovely definitely using the cake recipe again for fairy cakes as well as some more biscoff cupcakes 🙂

  46. Becky on March 3, 2020 at 12:15 am

    Hi Jane,
    I used sunflower oil instead of vegetable and turned out fine but the cupcakes started to peel away from the cases. Any idea why this may have been? It’s happened to me before with different cupcakes.


    • Jane's Patisserie on March 3, 2020 at 7:28 pm

      This is often down to moisture I find, or if the cake is slightly under baked! Try leaving them in the tray for a bit longer before putting on a wire rack to cool!

  47. Roze on January 27, 2020 at 2:19 pm

    If I wanted to make this into a two layer cake – should I double the quantities? How long cooking time would you recommend?

    • Jane's Patisserie on January 27, 2020 at 9:45 pm

      Have a look at my vegan Victoria sponge for quantities and timings!

  48. Emily on November 1, 2019 at 12:30 pm

    5 stars
    Ive made these a few times now and one time for a school fete and everyone loved them and couldn’t believe they were vegan. I’m about to start another batch . Super easy and very, very tasty.

  49. Dani on October 24, 2019 at 8:47 pm

    Hello, how would this recipe work with soy milk instead?

    • Jane's Patisserie on October 24, 2019 at 9:50 pm

      Yes, it should!

    • Kin on August 1, 2020 at 12:05 pm


      If using cows milk is semi-skimmed ok?

    • Jane's Patisserie on August 1, 2020 at 2:40 pm

      I would recommend whole milk!

  50. Sian on September 25, 2019 at 5:07 pm

    Most icing sugars contain dried egg white so are not vegan. Did you manage to find a vegan icing sugar in stores or did you have to search online?

    • Jane's Patisserie on September 25, 2019 at 5:13 pm

      I use Tate and Lyle, says it’s suitable for vegans so..

  51. Sian on September 25, 2019 at 5:06 pm

    I’ve read that most icing sugars contain dried egg white so are not vegan. Can you find vegan icing sugar in stores or did you have to search online?

  52. Jane Mackean on July 22, 2019 at 3:21 pm

    Any alternatives for the white win vinegar?
    Thank you!

  53. Pauline Duffy on March 18, 2019 at 6:16 am

    Hi Jane, can these Biscoff cupcakes be made with ordinary dairy butter or does the recipe work better if you use dairy free. I’m not a vegan so was just wondering.

    • Jane's Patisserie on March 18, 2019 at 9:25 am

      Have a look at my regular biscoff cupcakes if you’re not vegan x

  54. Karen Reynolds on March 12, 2019 at 3:52 pm

    Jane would this recipe work as a two layer sponge cake too?

    • Jane's Patisserie on March 12, 2019 at 4:28 pm

      I believe so, each batch is one layer of a cake!

  55. Suzanne on January 30, 2019 at 11:47 am

    5 stars
    Thank you Jane, they look fabulous

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