Lotus Biscoff Cupcakes (Vegan)
Ingredients
- 240ml of dairy-free milk
- 1 tsp of apple cider vinegar
- 1/2 tsp of baking powder
- 1/2 tsp of bicarbonate of soda
- 20g of crushed lotus biscoff cookies
- 60g of melted coconut oil
Preparation
Preheat oven to 180 and line a cupcake tin with cupcake cases and add half a Biscoff cookie to the bottom of each cupcake case
Combine the milk with the apple cider vinegar and whisk until combined
Set aside for 10 minutes to curdle - essentially a vegan 'buttermilk'
In another bowl, sift the flour, sugar, baking powder and bicarbonate of soda
Mix
Add the melted coconut oil to the 'buttermilk' and whisk to combine
Add the wet ingredients into the dry and mix until a smooth batter
Fold in crushed cookies, fill each cupcake 3/4 and bang cases to remove air bubbles
Cook for about 18mins until golden and springy
Ingredients for the buttercream: 130g of butter, 380g of icing sugar, 1-2 tbsp of Biscoff spread plus extra to fill, milk, lotus biscuits to decorate
Cream the butter in a bowl, on a high speed until creamy
Add in the icing sugar and Biscoff, combine. Add a splash of milk if too thick
When fully cooled, core cupcakes and add melted biscoff spread
Pipe icing on top, drizzle with more Biscoff and decorate with crushed biscuits