Sometimes we love nothing better than an easy, indulgent cupcake recipe and this particular one just hits the spot so perfectly. We haven't experimented with Biscoff that much in the past but we can easily imagine become addicted now! 

 

 We are definitely going to be researching and testing out some Biscoff themed desserts to add to the Dovebrook menu, no doubt about that. 

 

In the meantime we will share this exquisitely simple and utterly scrumptious recipe that our wonderful sous chef and pastry chef extraordinaire Holly created for us a couple of weeks back. At the time, we declared they were the tastiest cupcakes we had ever tried, so we hope you'll all agree! We used just regular caster sugar but you could try experimenting with coconut sugar or a brown sugar. You could also substitute the caramel essence with vanilla if that's more readily available to you :)

 

 

Biscoff Cupcakes

Ingredients:

(Makes 9-12)

150ml plant/nut milk (we used almond milk)
1/2 tsp Apple Cider Vinegar 
110g vegan butter (softened)
110g caster sugar
1tsp caramel essence
110g self-raising flour
1/2 tsp baking powder
1/2 tsp Bicarbonate of soda
50g Biscoff spread

For the Buttercream Frosting:

125g vegan butter
250g icing sugar
50g Biscoff spread

Method:

Whisk together the almond milk and apple cider vinegar and leave to one side to split.

Pre-heat the oven to 170 (fan)

Whisk together the butter and sugar in a large mixing bowl.

When it is light and fluffy add the almond milk/apple cider vinegar mix, followed by  the caramel essence.

Then add the self raising flour, baking powder and bicarbonate and whisk all together.

Finally, fold in the Biscoff spread. 

Spoon the mixture into cupcake cases in a cupcake baking tin and then bake in the oven at 170 (fan) for 25-28 minutes.

For the frosting simply whisk all the ingredients together. You can then scoop it all into a piping bag ready to top the cupcakes!

 

Happy Baking!

 

El and Sham x