Vegan Lotus Biscoff cupcakes recipe

Vegan, quick & easy.

I have previously posted a recipe, Vegan No-bake Biscoff Cheesecake which went down an absolute storm. I had SO many requests for a Biscoff cupcake and I don't like to disappoint, so here it is... delicious vegan Biscoff cupcakes- yay!

An overload of Lotus Biscoff!

Vanilla cupcakes with cookies in the batter, a core of Biscoff spread, light Biscoff buttercream, topped with a drizzle of melted Biscoff spread, Biscoff cookie crumbles, cookies and a speckle of edible gold dust.

Wow, that was a mouthful to type- haha! These cakes are seriously good, they disappeared in no time at all! They went down a hit with my family & friends! 

These quick & easy cupcakes are devilishly delicious and would be perfect for cookie & cake lovers (like myself) and for special occasions!

Preparation- 10 minutes

Baking time- 18-20 minutes

Makes- Around 8-10

Level- Easy

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Ingredients for the cakes

-240ml of dairy-free milk (I use almond)

-1 teaspoon of apple cider vinegar

-210g of self-raising flour 

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-15g of Lotus Biscoff cookies (crushed)

-60g of coconut oil (Melted)

Ingredients for the buttercream

-130g of butter (I use Tomor)

-400g of icing sugar

-1 tablespoons of Biscoff spread

+

-Dairy-free milk (if needed)

Decorations

-Lotus Biscoff cookies

-Biscoff spread (Melted)

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To make the cupcakes

Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases and add half a Biscoff cookie to the bottom of each cupcake case.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fold in the crushed cookies.

Step 7- Fill the cases 3/4 full with the batter.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 8- Pop the cakes into the preheated oven and bake for 18-20 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 9- Place the cupcakes on a cooling rack and allow to cool fully before frosting.

To make the frosting

Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and Biscoff spread.

Whizz together until fluffy & fully combined.

Add a splash of dairy-free milk if too thick.

Step 3- Transfer the buttercream into a piping bag fitted with an open star tip nozzle.

I use a Wilton 2D piping tip.

Step 4- Core the cupcakes and fill with some melted Biscoff spread (optional).

To make it easier, I added the melted Biscoff to a piping bag. 

Step 5- Pipe a swirl of buttercream onto each cupcake.

Top off with a drizzle of Biscoff spread, cookies and crumbled cookies.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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Holly Jade