Biscoff Cupcakes

Discovering that the Lotus Biscoff spread and biscuits were vegan was dangerous as I cannot stop dipping the biscuits into the spread and going into a sugar coma. But you only live once and I thought why not go to the next step and make Biscoff Cupcakes?

Ingredients:

Vanilla Cupcakes (makes 8):

  • 150g Plain Flour
  • 150ml Cashew Milk (or any other plant-based milk)
  • 50ml Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1 tsp Vanilla Extract
  • 2 tbsp Maple Syrup

Icing:

  • 3 tbsp Biscoff Smooth Spread
  • 1 tbsp Icing Sugar
  • 8 Biscoff Biscuits (to decorate)

Method:

  1. Pre-heat the oven to 180 degrees (fan)
  2. Place all of the ingredients for the Vanilla Cupcakes into a medium bowl and use an electric hand mixer to combine
  3. Line a cupcake tin with 8 cases and fill each case with a heaped tablespoon of mixture
  4. Place in the middle of the oven for 16-18 minutes, or until golden brown and a knife comes out clean when you pierce the cake
  5. Leave to cool for at least an hour
  6. Once cooled, make the icing by placing the Biscoff Spread and Icing Sugar in a small bowl and combine well
  7. Place one heaped teaspoon of the Icing mixture onto each cake and spread around the cake with a knife. Repeat until all the cakes are iced
  8. Then top each cake with one Biscoff Biscuit. Enjoy!

 

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