Thursday, 3 August 2017

RECIPE | Biscoff Cupcakes [VEGAN].

Three words. Vegan. Biscoff. Cupcakes. Need I say more? Grab you're brew and get ready to reign in your taste buds.

If you read about my favourite accidentally vegan foods in one of my recent posts, then you will probably have noted that biscoff spread (a.k.a vegan crack) had made it's way in there. I don't know what they put in that stuff that makes it so delicious and SO MOREISH, I could easily demolish a jar in one sitting.

And you know that I also love cake, so it's really only a natural progression that I would merge these two loves of mine eventually and give biscoff cakes a try. Let me tell you, I'm sold. They're not overly biscoff-y, but there's definitely those yummy caramelised notes that make biscoff so irresistible. I'm telling you now that you won't be able to eat just one!

I've also put together a little Instagram video showing you the method for the cakes, so if you want any more clarification, I'd love it if you popped over and gave it a watch @_hellojordan. Anyway, you're here for a recipe so we should probably get to it!

(makes approx 16 cupcakes)

♥ 220g self raising flour
♥ 200g caster sugar
♥ 200ml plant milk
♥ 20ml apple cider vinegar
♥ 80ml flavourless oil (e.g. rapeseed, vegetable)
♥ 1/4 tsp bicabonate of soda
♥ 1/4 tsp baking powder
♥ 1/4 tsp salt
♥ 1 tbsp vanilla extract
♥ 150g biscoff spread, melted

♥ 60g biscoff spread
♥ 40g vegetable shortening e.g. Trex
♥ 500g icing sugar, sifted
♥ 1 tbsp vanilla extract
♥ 4-6 tbsp plant milk (depending on texture)
♥ crumbled biscuits (ideally biscoff, however, I used ginger biscuits)

Three words. Vegan. Biscoff. Cupcakes. Need I say more? Grab you're brew and get ready to reign in your taste buds.


Start by preheating the oven to 180c and lining the cupcake tin with cases.
♥ Add the ACV to the plant milk and leave to curdle for 5-10 minutes (gross, but necessary)
♥ Then add the dry ingredients to the bowl and mix well.
♥ Add the oil and vanilla extract to the plant milk/ACV combo and pop the biscoff spread in the microwave for 30-60 seconds to melt.
♥ Add the wet ingredients (excluding the biscoff) into the dry ingredients and mix quickly with a metal spoon.
♥ Then add the melted biscoff on top and gently marble through the batter.
♥ Spoon the cupcake batter into the cases and pop into the oven for around 15-18 minutes (or until a skewer/knife comes out clear)
♥ TOP TIP: Bang the cupcake tin fairly hard on the work surface before putting the cake in the oven, this removes any air bubbles formed when the raising agents react with the liquid and tries to ensure the cake rise where they're supposed to - in the oven!
♥ To prepare the icing, beat together the biscoff spread and vegetable shortening until softened.
♥ Sift in half the icing sugar and 2-3 tbsp of plant milk and the vanilla extract.
♥ Beat gently until combined before ramping up the intensity to ensure a good mix.
♥ Sift in the remaining icing sugar and add a further 2-3 tbsp of plant milk (how much will depend on the current texture and how soft you want the icing).
♥ Again, beat slowly before ramping it up to ensure all the sugar is thoroughly mixed in.
♥ Scoop into a piping bag with whatever nozzle you fancy.
♥ TOP TIP: I find that if I place my piping bag in a large glass e.g. pint glass and fold the top of the bag over the edge of the glass, it makes it far easier to fill the bag, plus you have a solid edge to scrape the icing off with.
♥ Ice away in whatever pattern or design you desire.

♥ Top with crumbled biscuits and ENJOY (best served with a cuppa if you ask me!)

Let's start a conversation:
I'm trying really hard to up my photography and visual content game so I do hope you like the photos and video I've put together to go with the recipe - please let me know what you think or if you've got any ideas of other recipes or Instagram videos that you'd like to see. If you do give them a whirl, please do let me know how you got on by share your photos with me using #mygenerallife or dropping me a tweet @_hellojordan.


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Jordan xx