16 September 2016


I have recently got a kitchenaid mixer after wanting one for years and years, since getting it I have been baking non stop! I absolutely love using it, it's so cool! This time I made some vegan biscoff cupcakes as vegan biscoff biscuits are suitable for vegans!! I saw this recipe on Becky's blog and was inspired to veganise it! Full credit goes to her for the basic recipe I have just adjusted it slightly. I have made a YouTube video showing you how to make the cupcakes from start to finish, if you would like to watch that you can here. In this blog post I am including the full list of ingredients, measurements, recipe and some photos.

Ingredients for cupcakes
Plain flour
Caster sugar
Vegan butter
Baking powder
Vanilla extract
Egg replacer

Ingredients for icing
Vegan butter
Icing sugar
Biscoff spread
Biscoff biscuits for decoration

Measurements for cupcakes
180g plain flour
180g caster sugar
180g vegan butter
½ teaspoon of baking powder
1 teaspoon of vanilla extract
Whatever is equivalent to three eggs of your egg replacer

Measurements for icing sugar
100g vegan butter
300g icing sugar
2 tablespoons of biscoff spread

Preheat oven to 180•c and line a baking tray with cupcake cases. Mix 180g of butter and 180g of caster sugar in a large bowl. Add ½ teaspoon of baking powder and 1 teaspoon of vanilla extract to butter and sugar and mix well. Then add in the sieved flour and egg replacer and mix well. Transfer the mixture into the cupcake cases and put in the oven for 20-25 minutes or until fully cooked in the middle and a light brown on top. For the icing mix the butter, icing sugar and biscoff spread, place in a piping bag and pipe onto cooled cakes then decorate with biscuits.

I hope you've enjoyed this post and the video and if you make these yourself vegan or non vegan I would love to see your photos so definitely send them to me via any of my social networks!

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