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
-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.
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.
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).
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
These look absolutely delicious - I'm getting hungry just at looking at the photos! I LOVE Biscoff, so I'll definitely need to save the recipe for future use xx
ReplyDeleteLaura // Middle of Adventure
Thankyou so much Laura! These are some of the most delicious cupcakes i've tried! The filling is divine! Hope you enjoy them when you do make them and make sure to tag me in photos on social media :D x
DeleteThese cupcakes look absolutely delicious! I love lotus biscoff spread ♥
ReplyDeleteThanks Natalie! Isn't is delicious?! So so yummy! x
DeleteThese look soooo delicious!! I will make them on Monday to bring to my sister's birthday - she loves Biscoff :D Thanks so much for the recipe
ReplyDeleteThankyou! Oh, amazing! Make sure to tag me in some photos on social media- Happy Baking! :) x
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ReplyDeleteHas anyone converted the mesasurements for this recipe to cups instead of grams?
ReplyDeleteI made these yesterday to celebrate and everyone loved them. They're amazing and so are you for making all of these yummy recipes 😃😛
ReplyDeleteOh wow! I'm so happy you enjoyed them! Thankyou x
DeleteIt's my third time making these. My daughter wants them every time she comes home from college 😛😍
ReplyDeleteAww thankyou! Thats so cute! So happy you all like them! :D x
DeleteI don't have an electric whisk or hand mixer :( anyone know how i could cream the frosting without one?
ReplyDeleteHello, You can use a non-electric hand whisk! I would advise a electric whisk as it creams up the butter so its ultra smooth and whippy!
DeleteYou can get them cheap online! :) x
These turned out fab, best vegan cakes Iv'e actually made taste and texture wise. I ended up with way too much buttercream icing though so I halved the recipe and made 5 more. It may have been because my piping nozzle was a lot smaller so i used less on the topping.
ReplyDeleteThank you :D
I have made these a few times now, they are fabulous! I find half the buttercream is plenty enough to cover 12 cakes and Oatly "whole milk" works a treat! Thankyou <3
ReplyDeleteThankyou so much! Im so happy you like them! x
DeleteWhat 'butter' do you use? Whenever I make dairy free butter icing, the butter splits!
ReplyDeleteWhat icing sugar did you use? All the ones I've seen in shops aren't vegan and contain dried egg white.
ReplyDeleteWhat butter would you use please?
ReplyDelete