Vegan Lotus Biscoff Cupcakes with Peanut Butter Frosting
Afternoon tea, a little treat or a dessert to share with your friends and family on any occassion, these cupcakes are definitely one of my favourites to bake. They’re easy, quick and they’re the right amount of sweet and salty.
The key ingredient here is Lotus Biscoff Biscuits. Everyone loves the spread and everyone loves the biscuits, so why not put it into a dessert?
The reason for the peanut butter frosting is because I’ve tried it with regular butter cream and just the cupcakes on it’s own and It felt right to pair them together. They complement each other very well and highten the flavours more in the cupcake itself.
Also you may notice that I don’t pre heat the oven first. This is because the oven will end up staying too hot, especially if your oven is new. So I’ve added a step on exactly when I preferred to turn my oven on, right before scooping out the batter. This allows the oven to heat up and the batter to settle nicely in the cupcake cases.
Most of my cake recipes are always trial and error or there’s a spin, so this is literally how I ended up with this goddess of a recipe! Thank me later 😉
Vegan Lotus Biscoff Cupcakes with Peanut Butter Frosting
Equipment
- cupcake / muffin tray
- mixing bowl
- large mixing bowl
- sieve
- measuring cups and spoons
- whisk (electric)
- spatula
- spoon
- sandwich bag
- Rolling Pin
- small bowl
Ingredients
cupcake ingredients
- 1 tbsp white wine vinegar (or juice of half a fresh lemon)
- 1 cup hazelnut milk (any plant based milk)
- 8-10 lotus biscoff biscuits (finely crushed)
- ¾ cup sugar white granulated
- ¼ cup olive oil
- 1 tsp vanilla extract
- 1 ½ cup plain flour
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- 1 pinch salt
Peanut butter frosting
- ½ cup peanut butter (smooth is better but crunch is fine too)
- 100 g salted vegan butter (stork or flora blocks are perfect)
- 1 cup powdered sugar (can use icing sugar)
- ½ tsp vanilla extract
- 3 tbsp soya milk (any plant based milk)
Instructions
- In a small bowl, add the vinegar to the milk and set aside to allow it to split. This creates your buttermilk.
- In a sandwich bag, fill it with 8-10 lotus biscuits and seal. With a rolling pin on a hard surface, roll over the bag to crush the biscuits, applying a bit of pressure. Continue this process until finely crushed. (Alternatively, you can use a blender/ grinder to crush the biscuits for ease)
- In a large mixig bowl, add the sugar, oil and vanilla and mix with the electric whisk until fluffy. Now add the buttermilk that you made earlier and whisk again until combined.
- In a separate mixing bowl, sift the flour, bicarbonate of soda, baking powder and salt. Mix with spatula until combined.
- Slowly add the dry ingredients to the wet, a little at a time. Using the electric whisk, blend it all together until a smooth consistency.
- Once the mixture is lump free and smooth, slowly fold in your crushed biscuits into the batter with your spatula until well combined.
- Pre heat the oven at 180°C
- Prepare your cupcake tray with cases and then spoon in your batter about ⅔ full.
- When the oven is ready, place the batter filled tray into the middle of the oven for 20 minutes.
- Your cupcakes should be soft at touch and should bounce back. You can check with a toothpick and it should come out clean.Allow the cupcakes to cool for around 20-30 minutes before frosting.
Peanut Butter Frosting
- Add the butter into a large mixing bowl. Cut it into smaller pieces. (I tend to soften the butter with a fork first before mixing with any other ingredient.)
- Whisk the butter until it looks pale and fluffy.
- Add the sugar a little at a time and beat with the electric whisk.
- Add the peanut butter, vanilla and milk and beat again with the electric whisk. (It should be a a creamy texture yet stiff enough to pipe.) You may add more sugar if needed for the consistency or taste.
- Put your buttercream frosting into a piping bag and decorate your cupcakes the way you likeI love to top my cupcakes with more crushed biscoff biscuits and pressing in half a biscuit on top.
Don’t forget to take a bunch of pictures and tag me on instagram with your creations @divinebakesig. Share this recipe with your friends and family too!
Happy Baking!
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