Desserts
Biscoff Vegan Cupcakes
Recipe by Charlotte Roberts
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- 78ml olive oil (light and milk variety)
- 125ml oat milk
- 1/2 tsp cider vinegar
- 185g self raising flour cup
- 1 tsp ground sweet cinnamon
- 1/2 tsp baking powder
- A pinch salt
- 150g caster sugar
For the frosting
- 250g vegan stick butter
- 250g icing sugar
- 2 tbsp Biscoff spread
- cinnamon sugar and Lotus biscuits to finihs
Utensils
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Step 1
Preheat your oven to 180c and line a cupcake tray with cases.
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Step 2
Combine your milk and cider vinegar in a jug and set aside for 5 minutes to thicken.
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Step 3
In your Ninja food processor, pulse the dry ingredients to combine. Pour in your olive oil and milk mixture, then blend again to create a smooth batter.
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Step 4
Divide your cake mixture between 7 cupcake cases (I like to use an ice cream scoop for this) and pop into the oven for 30 minutes to bake.
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Step 5
Whilst your cakes are cooling, whisk the butter using an electric hand mixer until pale and fluffy. Gradually add in the icing sugar whilst continuing to mix, then beat the biscoff spread.
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Step 6
1Pipe the frosting onto each of the cooled cakes, sprinkle with cinnamon sugar and add a biscuit to finish!
