Vegan Biscoff Cupcakes!
Easy and Delicious Vegan Biscoff Cupcakes with a Biscoff Centre, and Biscoff Vegan Buttercream!
Self Raising Flour
Dark Brown Sugar
(or light brown)
Almond/Soy/Dairy Free Milk
White Wine Vinegar
Dairy Free Spread
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 till 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 till smooth.
Add in the Biscoff Spread and beat again!
Add in the Icing Sugar and beat again till 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!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie