No messing about here, let's get baking...
Makes 12 cupcakes
Ingredients
Cupcake Batter - 225 g Self Raising Flour
- 200 g Light Brown Sugar
- 250 ml Dairy Free Milk (I use Oat Milk)
- 1 tsp Vanilla Extract
- 75 ml Vegetable Oil
- 1 tbsp White Wine Vinegar
- Biscoff spread
Buttercream and Decoration - 150 g Dairy Free Butter
- 300 g Icing Sugar
- Salted Caramel Flavouring
- Biscoff Biscuits
Method
- Pre- heat your oven to 160C Fan, and line a 12 hole cupcake tray with cases.
- In a large bowl, whisk together your Flour and Sugar.
- Pour your Milk, Vanilla, Oil and Vinegar into a jug and whisk together.
- Add the liquid mix into the flour and sugar and beat together till smooth.
- Pour evenly between the 12 cases. Add a small dollop of biscoff spread into the centre of each cupcake, and bake in the oven for 20-25 minutes.
- Once baked, leave to cool fully.
- To make the buttercream you will need room temperature butter. Place the butter in a bowl and mix using a stand mixer or electric whisk for around 5 minutes. The butter should start to look whiter instead of yellow. Then gradually add the icing sugar and salted caramel flavour drops.
- Pipe onto your Cupcakes and decorate with Biscoff biscuits.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use then #beckysbakes to showcase your baked goods so I can see your creations <3
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