This is probably one of the most popular vegan recipes I’ve made over the years. I have to admit, it took me a while to grasp vegan baking due to the lack of eggs, milk and other dairy products but once you understand the science and which ingredients need to be substituted it’s not as daunting as you might think.
This recipe consists of flour, sugar, vegan butter, biscoff spread, vegan yoghurt and some white wine vinegar and bicarbonate of soda. The yoghurt helps to bind the mixture instead of egg and the white wine vinegar and bi carbonate of soda cause a chemical reaction to help the mixture rise.
These vegan cupcakes have a different texture to normal cupcakes but they are still as soft, moist and delicious. I use vegan yoghurt and vegan butter in this recipe but you can replace them with vegetable/sunflower oil and non dairy milk.
The cupcakes may look slightly scone like when they come out the oven but that’s normal. The inside will be the same as a normal cupcake only slightly denser due to the yoghurt. If you want a lighter cupcake then replace with non dairy milk and oil.
You also don’t have to make cupcakes, you can make them into cake cups using smoothie cups. I normally add a cupcake, top with some frosting, biscoff spread and biscoff biscuit crumbs and then repeat. You can then eat them with a spoon like a proper dessert.
Ingredients – serves 12
For the cupcakes –
175g self raising flour
150g light brown sugar
60g lotus biscoff spread
1tsp vanilla extract
1 tsp Apple cider or white wine vinegar
225g non dairy yogurt or non dairy milk
1/2 tsp bi carbonate of soda
75g non dairy butter (or 75ml vegetable/sunflower oil)
For the frosting –
150g vegan butter
100g lotus biscoff spread
1tsp vanilla extract
30ml non dairy milk
500g icing sugar
Lotus biscoff biscuits for decoration
1. Preheat your oven to gas mark 4/180c electric/160c fan and line a 12 hole cupcake tray with cases.
2. In a mixing bowl, add your vegan butter (or oil) and sugar and mix for about 2-3 mins on a medium speed until combined and creamy.
3. Next add the biscoff spread and vanilla and mix again for another minute to so until everything is well incorporated.
4. Then add the yoghurt (or milk) and on a slow speed, mix the ingredients together until creamy and combined.
5. Add the flour and bicarbonate of soda to the mix and on a slow speed, mix all the ingredients together until combined.
6. Add the white wine vinegar to the mix and gently stir.
7. Using an ice cream scoop or two spoons, divide the mixture between the 12 cupcake cases and bake in the oven for 20 minutes or until the cupcakes are cooked through. Test with a cocktail stick or skewer. If they come out clean from the middle of the cupcake then they are done. If not, leave to bake for another minute or two.
8. Leave to cool for 5 minutes and then remove from the tin and allow to cool completely.
8. Once cooled, make the frosting by adding the vegan butter and biscoff spread to a bowl and beating on a medium speed until smooth and creamy.
9. Add the vanilla and again mix until combined.
10. Next add the icing sugar in two stages and beat on a slow to medium speed until everything is combined. The mixture might be quite thick so add the milk and keep mixing until smooth and a suitable consistency for piping.
11. Transfer the frosting to a piping bag fitted with a suitable nozzle (I recommend a Wilton 1m, 1b or 2d tip) and swirl the frosting onto the cupcakes.
12. If you like, you can melt some extra biscoff spread in the microwave for 30 secs and drizzle it over the cupcake along with some crushed biscoff biscuit crumbs. Otherwise top each cupcake with a biscoff biscuit and serve.