Ingredients
Units
Scale
225 g self raising flour200 g dark brown sugar250 ml almond or soya milk1 tsp vanilla extract75 ml vegetable oil1 tbsp white wine vinegar12 tsp Biscoff spread150 g dairy free spread300 g icing sugar125 g Biscoff spreadBiscoff biscuitsBiscoff biscuit crumbs
Instructions
1. Preheat oven to 180C (160C fan) and prepare 12 cupcake cases
2. Whisk together flour and sugar in a bowl
3. Add milk, vanilla, oil and vinegar and mix until smooth
4. Divide batter into cases and bake for 20–22 minutes
5. Let cupcakes cool completely
6. Core the center and add Biscoff spread
7. Beat dairy free spread until smooth, add Biscoff spread and icing sugar
8. Pipe frosting onto cupcakes and decorate with biscuits and crumbs
Notes
Use dark brown sugar for deeper flavor
Do not add extra liquid to buttercream
Check ingredients for allergies
Best consumed within 2–3 days
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Mug Cakes
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg