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!
Notes
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!