Victoria’s Vegan Biscoff Cupcakes

Thermos Taste for Adventure

I'm Vicky, live in Grimsby, work in admin and love a good thermos product when out on a day trip!

See method...
Serves 12
10 minutes to prepare and 22 minutes to cook


  1. Preheat your oven to 180C/160C Fan, and get 12 large cupcake cases ready. I use the Iced Jems regular baking cups!
  2. In a large bowl, whisk together your flour and sugar!
  3. Pour your milk, vanilla, oil and vinegar in and whisk until smooth!
  4. Split evenly between the 12 cases, and bake in the oven for 20-22 minutes.
  5. Once baked, leave to cool fully.
  6. Core out the middle of the cupcakes, and add a spoonful of Biscoff spread.
  7. In a large bowl, beat your dairy free butter until smooth.
  8. Add in the Biscoff spread and beat again!
  9. Add in the icing sugar and beat again until a lovely frosting is formed.
  10. Pipe onto your cupcakes - add on a Biscoff biscuit, some crumbs and some sprinkles!


  • Cupcakes:
  • 225g self raising flour
  • 200g dark or light brown sugar
  • 250 ml almond/soya/oat dairy free milk of choice
  • 1 tsp vanilla
  • 75ml vegetable oil
  • 1 tbsp white wine vinegar
  • Biscoff Buttercream:
  • 150g dairy free spread
  • 300g icing sugar
  • 125g Biscoff spread
  • Extras:
  • A teaspoon of biscoff spread in the middle of each
  • 12 Biscoff biscuits
  • Biscoff biscuit crumbs


Write Your Own Review
You're reviewing:Victoria’s Vegan Biscoff Cupcakes
Your Rating