If you're a fan of Biscoff cookies, you'll love these Biscoff cupcakes. They're fluffy, moist, and full of that signature Biscoff flavor. The best part? They're completely vegan, so you can indulge without any guilt. This recipe is perfect for anyone with a sweet tooth looking for a quick and easy dessert.
Biscoff Cupcakes Recipe.
The Ingredients
Cupcake Ingredients:
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1.5 cup plain flour
- ½ teaspoon baking powder
- ¼ cup coconut oil
- ¾ cup sugar
- 1 pinch salt
- 12 Biscoff biscuits
- 12 teaspoon of Biscoff spread
Buttercream:
- 130 grams Biscoff spread
- 1 cup of icing sugar
- ⅔ cup nuttlex or any other vegan butter
- 12 Biscoff biscuits
The Instructions:
Cupcakes:
- Preheat your oven to 180℃ / 350℉. Grease the cupcake liners with butter or oil 12 cupcake tins.
- Mix together the almond milk and apple cider vinegar and set aside. This will curdle and become the vegan buttermilk.
- In a large bowl, add flour, baking soda, sugar, and salt, and mix (use a sieve if needed). This is your dry mix.
- Melt the butter in the microwave for 20 to 30 seconds (ensuring no lumps but don't make it overly hot) and then add to the vegan buttermilk, coconut oil, and mix until combined. This is your wet mix.
- Crush the Biscoff biscuits using a food processor or a rolling pin.
- Pour the wet mix into the dry mix and mix until combined. Add the crushed Biscoff biscuits and fold the crumbs into the batter.
- Pour the batter into the cupcake liners in a cupcake tray. Bake for 15 to 20 minutes.
Buttercream:
- Using an electric whisk, beat the vegan butter until whipped into a soft and fluffy consistency.
- Slowly add the icing sugar and almond milk (a little at a time), whilst whisking.
Assembly:
- Remove the cupcakes from the oven and let cool.
- Using a small spoon, cut a small deep piece of the top of the cupcake off (you need to place this back).
- Take 1 teaspoon of Biscoff spread and place it inside the cupcake hole that has been created. Place the top of the cupcake back on the cupcake.
- Top each cupcake with the buttercream frosting and decorate with 1 whole Biscoff biscuit on top!
Why do you use a vegan buttermilk?
In this recipe, we use almond milk and apple cider vinegar to create vegan buttermilk. This is a great substitute for traditional buttermilk and works perfectly in this recipe. The acid in the vinegar reacts with the baking powder to create a light, fluffy texture in the cupcakes.
Why do you use coconut oil in the biscoff cupcakes?
For this biscoff cupcake recipe, I use coconut oil and vegan butter. The reason I do this is because butter and oil serve different purposes in a cupcake. The coconut oil adds moisture to the cupcakes and creates that delicious moistness we all love about a cupcake! But then why do you need butter?
Why do you use butter in cupcakes?
So why would someone choose to use butter instead of coconut oil in their cupcakes? Butter has that delicious buttery flavour that you don't get with oil!
Can I omit the butter from this recipe?
As this recipe calls for vegan butter, you probably wouldn't notice too much of a difference if you decided to completely omit the butter and just use coconut oil instead
Why do you make a vegan buttermilk?
Buttermilk is a common ingredient in many cupcake recipes, and it serves several important functions in the baking process.
One of the main reasons why buttermilk is used in cupcake recipes is because it helps to activate the baking soda or baking powder in the recipe. Baking soda and baking powder are leavening agents that help the cupcakes rise and become light and fluffy. Buttermilk contains lactic acid, which reacts with the baking soda or baking powder to create carbon dioxide gas. This gas expands in the heat of the oven, causing the cupcakes to rise and become airy.
Another benefit of using buttermilk in cupcakes is that it can help to tenderize the gluten in the flour. Gluten is a protein that gives baked goods their structure and elasticity, but too much of it can make cupcakes tough and chewy. The acidity in buttermilk helps to break down the gluten strands, resulting in a more tender and moist cupcake.
What type of sugar should I use?
I like to use a coconut sugar or any brown sugar. I think the flavour combination of the brown sugar or coconut sugar pairs perfectly with that unique biscoff flavour. Of course you can use any type of sugar you want! But I really do recommend a brown sugar for the additional depth of flavour.
Did you like this recipe? You might also like this easy banana bread recipe, these protein powder brownies, or this coconut slice recipe
Vegan Cupcakes Made With Biscoff
Ingredients
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1½ cup plain flour
- ½ teaspoon baking powder
- ¼ cup coconut oil
- ¾ cup sugar I use coconut sugar
- 1 pinch salt
- 12 biscoff biscuits
Buttercream
- 130 grams biscoff spread
- 1 cup icing sugar (120 grams)
- ⅔ cup Nuttlex or any other vegan butter
For Decorating
- 12 biscoff biscuits I have used the large ones in the photos but you can buy mini biscoff biscuits for decorating too
Instructions
- Pre heat oven to 180℃ / 350℉. Grease the cupcake liners with butter or oil 12 cupcake tins.
- Mix together the almond milk and apple cider vinegar and set aside. This will curdle and become the vegan buttermilk.
- In a large bowl, add flour, baking soda, sugar, and salt, and mix (use a sieve if needed). This is your dry mix.
- Melt the butter in the microwave for 20 to 30 second (ensuring no lumps but don't make it overly hot) and then add to the vegan buttermilk, coconut oil and mix until combined. This is your wet mix.
- Crush to biscoff biscuits using a food processor or a rolling pin.
- Pour the wet mix into the dry mix and mix until combined. Add the crushed biscoff Biscuits and fold the crumbs into the batter.
- Pour the batter into the cupcake liners in a cupcake tray. Bake for 15 to 20 minutes.
Biscoff Buttercream Frosting
- Using an electric whisk, beat the vegan butter until whipped into a soft and fluffy consistency.
- Slowly add the icing sugar and almond milk (a little at a time), whilst whisking.
Assembly
- Remove the cupcakes from the oven and let cool.
- Using a small spoon, cut a small deep piece of the top of the cupcake off (you need to place this back).
- Take 1 teaspoon of biscoff spread and place it inside the cupcake hole that has been created. Place the top of the cupcake back on the cupcake
- Top each cupcake with the butter cream frosting and decorate with 1 whole biscoff biscuit on top!
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