A few weeks ago, I started seeing a lot about Biscoff on Facebook but until then, I had never heard of it. I was really curious so my husband and I found a jar in Woolies (Coles have it too) and gave it a try. Spoiler alert – its amazing!! If you don’t need another sweet delicious vegan treat in your life then stop reading now and whatever you do – don’t buy a jar. It is totally addictive.
Biscoff is basically sweet biscuits (cookies) ground down into a paste. I can’t begin to describe the flavour but it is so familiar and the other people we have given some to try have had that same sense of flavour déjà vu. It’s familiar from a long time ago though, like maybe my childhood. My husband thinks it tastes like, when he used to dunk a plain sweet biscuit into a glass of milk and that flavour of when you ate the soggy biscuit.
As soon as we tried it, we started coming up with ways that we could eat it. Sadly, the first way we ate it was in the car as we left the supermarket and without utensils, we each stuck a finger in the jar. In our defense, we were an hour from home and the Biscoff was practically begging to be eaten.
Apart from eating it straight from the jar, we were also thinking of using it in cheesecake or truffles but since I am a bit obsessed with cupcakes at the moment, I knew that was the winner.
- CUPCAKES
- 275g self raising flour (9.7oz)
- 165g brown sugar (5.8oz)
- 100g white sugar (3.5oz)
- ½ tsp bi-carb soda
- 2 flax eggs (2 tbsp flax meal mixed with ⅓ cup water)
- 1 pinch of salt
- 1 cup of almond milk (250ml)
- 110g melted vegan margarine (3.9oz)
- 1 tsp vanilla extract
- 8 Biscoff Biscuits (cookies) (blitz in food processor until fine crumb)
- ICING
- 200g vegan margarine (7oz)
- 500g icing sugar (17.5oz)
- 100g Biscoff (3.5oz)
- 1 tsp vanilla extract
- 2 Biscoff Biscuits (to crumble on top)
- CAKE
- Pre-heat oven to 175°C (347°F)
- Sift flour, bi-carb soda and add to a large bowl.
- Add sugars and salt and stir through to combine.
- Pour melted margarine and milk into mix, add vanilla and peat well.
- To make the flax egg, mix flax and water into a small bowl and mix well. Do this just before you add it to the cake batter otherwise it becomes too thick.
- Beat well until all combined.
- Add blitzed biscuits to mix and stir until combined.
- Using an ice-cream scoop, add one scoop to each cupcake wrapper.
- Bake for 20 minutes but check after 15 minutes as ovens can vary.
- Remove from oven and place on a cooling rack until room temperature.
- ICING
- Add the margarine to a large bowl and whip with your beaters.
- Add half the icing sugar and beat until soft.
- Add the other half of the sugar and the vanilla and beat until soft and fluffy.
- Add Biscoff and stir through. It is ok if you are left with a streaky looking icing.
- Taste to make sure you don’t need to add more of any of the ingredients.
I prefer to use the more upright cupcake wrappers in a thin cardboard rather than the traditional wrappers. The reason is that the traditional wrappers can be very fickle about peeling back from the cooked cake. If you undercook slightly then do it. If you keep them in a sealed plastic container, they do it. It doesn’t always happen but with the wrappers than I now use, it never happens and that make me happy! The other great advantage of these wrappers is that you don’t have to use a special pan. Then just sit on a flat tray and won’t lose their shape.
Once the cakes are cooked and cooled, using a piping bag with a nozzle of your choice, pipe the icing and then sprinkle with a little bit of crumbled biscuit. Enjoy!!
I don’t see the oven temperature for baking in the recipe or instructions.
Hi Dawn,
I am sorry that I did accidentally leave that out of the recipe (Pre-heat oven to 175°C / 347°F). It is updated now.
Sheraden 🙂