Biscoff Cupcakes
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Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 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)
Instructions
  1. CAKE
  2. Pre-heat oven to 175°C (347°F)
  3. Sift flour, bi-carb soda and add to a large bowl.
  4. Add sugars and salt and stir through to combine.
  5. Pour melted margarine and milk into mix, add vanilla and peat well.
  6. 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.
  7. Beat well until all combined.
  8. Add blitzed biscuits to mix and stir until combined.
  9. Using an ice-cream scoop, add one scoop to each cupcake wrapper.
  10. Bake for 20 minutes but check after 15 minutes as ovens can vary.
  11. Remove from oven and place on a cooling rack until room temperature.
  12. ICING
  13. Add the margarine to a large bowl and whip with your beaters.
  14. Add half the icing sugar and beat until soft.
  15. Add the other half of the sugar and the vanilla and beat until soft and fluffy.
  16. Add Biscoff and stir through. It is ok if you are left with a streaky looking icing.
  17. Taste to make sure you don’t need to add more of any of the ingredients.
Recipe by my vegan plate at https://www.myveganplate.com/biscoff-cupcakes/