Recipe: Vegan Biscoff Cupcakes With Buttercream and Crispy Filling
If you try this recipe, don’t forget to take a photo and tag @gingerbread.vegan and @speciesunite on Instagram. We’d love to see how it goes!
Ingredients:
4.5 oz spelt flour
3.5 oz crushed Biscoff cookies
2.5 oz brown sugar
1 tbsp baking powder
2.5 fl oz vegetable oil
8.5 fl oz plant based milk
1 pinch salt
Filling
4 tbsp melted coconut oil
8-10 crushed Biscoff cookies
Buttercream
7 oz vegan butter
7 oz powdered sugar
1 pinch salt
1 pinch cinnamon
Method
To create the batter, start by crushing 3.5 oz of Biscoff cookies in a bowl. Then, mix the crushed cookies with the spelt flour, brown sugar, baking powder, and a pinch of salt.
Next, pour in your chosen plant based milk and vegetable oil. Stir together, but don’t overmix.
For the filling, melt 4 tbsp of coconut oil by using a water bath*. Crush around 8-10 cookies, then add them to the melted coconut oil to create a crispy cream.
Now, pour half of the batter into a greased muffins tray. For each cupcake, add one tsp of the crispy Biscoff cream, then cover them with the rest of the batter. Bake for about 20 minutes at 356°F.
For the buttercream, combine vegan butter, powdered sugar, a pinch of cinnamon, and a pinch of salt. Mix well using a hand whisk.
When the cupcakes are baked, remove them from the oven and let them stand.
Once the cupcakes have cooled, pipe the buttercream on top, decorate with Biscoff cookies, and enjoy!
* Fill a large pan with water, and heat to just below simmering. Place the oil in a heatproof bowl and place the bowl in the water. Gently and constantly stir the oil while keeping the water below simmering.
Recreated From a Recipe by Gingerbread Vegan. Follow them on Instagram.
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