Method (cupcakes)

1. Preheat your oven to 180 degrees c fan and line a cupcake tin with cupcake cases and add half a Biscoff cookie to the bottom of each cupcake case.
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’.
3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
4. Add the oil to the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry and mix until a smooth batter.
6. Fold in the crushed cookies.
7. Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
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.
9. Place the cupcakes on a cooling rack and allow to cool fully before frosting.

Method (buttercream)

1. Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.
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.
3. Transfer the buttercream into a piping bag fitted with an open star tip nozzle. I use a Wilton 2D piping tip.
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.
5. Pipe a swirl of buttercream onto each cupcake.
6. Top off with a drizzle of Biscoff spread, cookies and crumbled cookies.
7. Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.