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
-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
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