Here we have a real treat – vegan biscoff cupcakes… How exciting!
These cupcakes are sooo good – I assure you that. Although they are vegan, you can’t really tell – not that it matters anyway BUT its bloody biscoff, does it get any better?
I have tried to incorporate as many biscoff elements into this cake possible, so we start with a brown sugar cake (to get that caramel tone), filled with crunchy biscoff, topped with vegan biscoff frosting and then finished with a. sprinkling of biscoff crumbs and a whole biscoff biscuit. That should be more than enough biscoff to satisfy even the sweetest sweet tooth!
If you or someone you know is a biscoff fan – you must make these asap, I promise you they’ll go down a real treat.
Anyway, lets get started, shall we?
90ml vegetable oil (flavourless ideally).
1 1/2 tsp vanilla extract.
15ml white vinegar.
350ml alternative milk (I chose oat milk).
320g self raising flour.
270g light brown sugar.
1 tsp baking powder.
1 tsp bicarbonate of soda.
250g vegan butter alternative.
350g icing sugar.
100g biscoff spread (smooth or crunchy).
2 tsp vanilla extract.
Before you get started on the recipe, you’ll want to do some prep work. I like to get started by weighing up all of my ingredients, lining a muffin pan with cupcake cases. Don’t forget to preheat your oven to 180˚c/350˚f and get any equipment you may need, such as a stand mixer and spatula.
To get started on the recipe, you’ll want to make the vegan buttermilk (as this isn’t readily available in stores). Simply take a bowl or jug and place in the alternative milk and white vinegar, give them a brief mix and allow to stand for 10 minutes – this will make it a DIY buttermilk, perfect for this recipe.
In the meanwhile, you can go ahead and weigh up the sugar, flour and raising agents into the bowl, then combine these until combined. Set aside until needed a little later.
Now you can take the buttermilk mixture and add in the oil and vanilla extract and mix until, everything is fully combined.
You can then go ahead and add in the wet ingredients into the dry mix, mixing well until they are well combined – be careful not to over-mix at this stage.
Seeing as this cake contains a lot of raising agents, it can’t be made too far in advance otherwise the rise won’t be the best you can achieve. So once your cake batter is mixed, give the bowl a good scraping down, just to ensure you’ve incorporated any bits that may not have been fully incorporated and then transfer into a jug or something similar (with a spout makes this easier to pour as its a runnier consistency).
Split the cake batter between the 12 cupcake cases, this is easy to do by eye, especially as you’ll want to fill the cases around 2/3 or 3/4 of the way full – they will rise beautifully if filled correctly.
Place into your preheated oven and bake for 20-22 minutes or until a tester comes out clean when inserted into the centre. Once the cupcakes have been baked, allow to cool fully before you use them.
While the cakes are cooling you can make the vegan frosting – this is even easier than making the cakes, I promise.
Take a mixing bowl and place in the vegan butter alternative, biscoff spread and vanilla and beat until, its lighter ands fluffier in colour and consistency, this usually takes around 5-7 minutes – after that time and once you’ve achieved the right consistency, you can go ahead and add in your icing sugar. Mix on a low speed to start, working your way ups to a medium-high, allowing everything to be fully incorporated.
Give the bowl a good scraping down, this is just to incorporate any bits that may not have been fully incorporated – the buttercream is ready to use. If you don’t intend on using straight away, store in the fridge for up to 3 days covered with clingfilm.
Whenever you’re ready, you can start the decorating process.
I core the centre out of each of the cupcakes, creating a small cavity that will be filled with a generous amount of biscoff spread. Repeat the coring process until you have all 12 cupcakes done – then put some biscoff spread into a piping bag and fill each of the cavities with the spread.
Pipe rosettes directly on top of each of the cupcakes, you can use as much or as little buttercream as you’d like – its really a personal preference.
Spinkle over some biscoff crumbs, then top with a whole biscoff biscuit and enjoy!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.