Vegan Lotus Biscoff Cupcakes
Ingredients
- 240ml dairy-free milk
- 1 tsp apple cider vinegar
- 210g self-raising flour
- 100g caster sugar
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 20g crushed Lotus Biscoff cookies
- 60g melted coconut oil
Buttercream
- 130g butter
- 380g icing sugar
- 1-2 tbsp Biscoff spread plus extra to fill
- Milk
- Lotus biscuits to decorate
Preparation
Preheat the oven to 180°C and line a cupcake tin with cases and add half a Biscoff cookie to the bottom of each case
Combine the dairy-free milk with the apple cider vinegar and whisk until combined, then set aside for 10 minutes to curdle into a vegan buttermilk
In another bowl, sift the self-raising flour, caster sugar, baking powder, and bicarbonate of soda, then mix
Add the melted coconut oil to the curdled milk mixture and whisk to combine
Add the wet ingredients to the dry ingredients and mix until a smooth batter
Fold in the crushed Lotus Biscoff cookies, fill each cupcake case three-quarters full, and tap to remove air bubbles
Bake for about 18 minutes until golden and springy to the touch
Assembly
Cream the butter in a bowl on high speed until creamy
Add the icing sugar and Biscoff spread, and mix until combined, adding a splash of milk if too thick
When the cupcakes are fully cooled, core the centers and fill with melted Biscoff spread
Pipe the buttercream icing on top of each cupcake, drizzle with additional Biscoff spread, and decorate with crushed Lotus biscuits