Biscoff Vegan Cupcakes
Prepared with
Ingredients
- 2.73fl. oz olive oil (light and milk variety)
- 4.38fl. oz oat milk
- 1/2 tsp cider vinegar
- 6.48oz self raising flour cup
- 1 tsp ground sweet cinnamon
- 1/2 tsp baking powder
- A pinch salt
- 5.25oz caster sugar
For the frosting
- 8.75oz vegan stick butter
- 8.75oz icing sugar
- 2 tbsp Biscoff spread
- cinnamon sugar and Lotus biscuits to finihs
Instructions
Step 1
Preheat your oven to 180c and line a cupcake tray with cases.
Step 2
Combine your milk and cider vinegar in a jug and set aside for 5 minutes to thicken.
Step 3
In your Ninja food processor, pulse the dry ingredients to combine. Pour in your olive oil and milk mixture, then blend again to create a smooth batter.
Step 4
Divide your cake mixture between 7 cupcake cases (I like to use an ice cream scoop for this) and pop into the oven for 30 minutes to bake.
Step 5
Whilst your cakes are cooling, whisk the butter using an electric hand mixer until pale and fluffy. Gradually add in the icing sugar whilst continuing to mix, then beat the biscoff spread.
Step 6
1Pipe the frosting onto each of the cooled cakes, sprinkle with cinnamon sugar and add a biscuit to finish!