Vegan White Chocolate & Biscoff Cupcakes
These Vegan White Chocolate and Biscoff Cupcakes are by far one of my favourite cupcakes ever! They are made with a dairy and egg-free cupcake, with dairy-free chocolate chips, dairy-free Biscoff buttercream, Biscoff drizzle and Biscoff crumb.
Servings: 12 Cupcakes
Ingredients
For the Cupcakes
- 200 g Self-Raising Flour
- 200 g Light Brown Sugar
- 200 ml Almond Milk
- 50 ml Vegetable Oil
- 1 tsp Vanilla Extract
- 1 tbsp White Wine Vinegar
- 100 g Dairy Free White Chocolate Chips
For the Buttercream
- 400 g Icing Sugar
- 200 g Dairy Free Spread
- 150 g Biscoff Smooth Spread
For the Decoration
- 50 g Leftover Biscoff Spread
- Crished Biscoff Biscuits
Instructions
To Make the Cupcakes
- Preheat the oven to 180C (160C Fan) and line your muffin tin with 12 cupcake cases.
- In a bowl mix together the flour and sugar.
- Pour in the milk, vanilla, vegetable oil and vinegar and mix until all combined.
- Finally fold through the white chocolate chips until evenly distributed.
- Split the mixture into the 12 cupcake cases.
- Bake in the oven for around 22-25 minutes. Until they spring back when touched. Leave to cool.
To Make the Buttercream
- While the cupcakes are cooling make the buttercream.
- Add your dairy free spread, icing sugar and Biscoff to a bowl and mix until completely combined.
- If you find the buttercream is too thick you can add 1tsp of Almond Milk and mix again. Repeat until the buttercream is the desired consistency.
- Pipe onto your cupcakes.
To Decorate
- Add the Biscoff spread to a large heatproof bowl and soften in the microwave for 10-20 seconds until it is a pouring consistency. Get a little of the Biscoff on a large spoon and drizzle over the top of the cupcakes.
- Finish by crushing a Biscoff biscuit and sprinkling over the top.