Vegan Biscoff Cupcakes
Happy Easter Monday everyone! I’m so glad to be on holiday and it feels fab to be able to have a little break from exam stress. As part of my relaxation and celebration of Easter, I baked Biscoff cupcakes.
I mentioned in this post how obsessed I’ve recently become with Biscoff spread, so I was desperate to try the flavour in cake form. I found loads of different recipes online, but I was disappointed that only their icing was flavoured with Biscoff: I wanted the cake to be Biscoff flavoured too. So I’ve played about with different ideas and created my first ever vegan cake recipe for Biscoff cupcakes. Here it is…
Ingredients (makes 12-18 cupcakes):
- 175ml soya milk
- 5 tbsp smooth Lotus Biscoff spread
- 100g light brown soft sugar
- 100g caster sugar
- 200g pumpkin puree
- 200g self raising flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- 400g icing sugar
- 150g vegan spread
- 150g smooth Lotus Biscoff spread
- optional: 1-2 tbsp soya milk
- Lotus Biscoff biscuits
- Preheat the oven to 160C and prepare your cupcake moulds, lining with cases if you choose.
- Over a low heat, warm the soya milk and Biscoff spread until fully dissolved. Leave aside to cool.
- Beat together the sugars and pumpkin puree in a large bowl until combined. Then gradually add the Biscoff soya milk mixture to the bowl.
- Add the flour, baking powder, bicarbonate of soda and cinnamon to the bowl and stir until fully combined.
- Divide the cake batter between cupcake moulds.
- Bake the cupcakes in the oven for approximately 15 minutes, or until risen and golden brown in colour. Remove from oven and leave to cool in the moulds for another 15 minutes.
- In a food processor, blitz together the vegan spread and the Biscoff spread (alternatively you can use a handheld electric whisk, but I find it much easier to just blend it all in a food processor).
- Add the icing sugar (if using a food processor then there’s no need to sieve it, if not then you’ll need to sieve to remove lumps beforehand) and blitz again until fully combined. Optional: if your icing is too thick then add 1-2tbsp soya milk to help to loosen it.
- Transfer the icing into a piping bag (I used one with a star shaped nozzle) and pipe large swirls on top of the cupcakes.
- Top each cupcake with half of a Lotus Biscuit and any other decorations you choose, then serve and enjoy!
It’s a pretty simple recipe on the whole and it doesn’t require any abstract ingredients which is another plus. I’m absolutely delighted with the outcome and feel so proud to have finally made my own original vegan cake recipe.
I’d love to hear your thoughts on the idea of vegan Biscoff cupcakes in the comments, and any feedback on the recipe if you give it a go would be amazing too. Hope you’re having a great Easter weekend and best of luck baking these cupcakes!