Oh, Biscoff Spread where have you been all my life? We seriously need to make up for lost time!
While traveling recently in Atlanta someone introduced me to Biscoff Spread. I eat the Biscoff cookies often, as they serve them on US Airways, a company I spend far too much time with. The stuff is amazing!! It is the creamy twin to the cookies- and amazingly, it is vegan!
As soon as I put the first spoonful into my mouth I knew that I was in love! So creamy and sweet with that distinct Biscoff cookie taste. The first thought that crossed my mind was icing. As soon as I got home I got a jar and I searched for some recipes. The first search result turned up this recipe from the Biscoff Blog. Coffee cupcakes and Bscoff Spread icing? Sounds like a match made in heaven to me.
The cupcake recipe was super simple to veganize. I used applesauce instead of eggs and So Delicious Almond Milk Plus instead of dairy milk. For the icing I substituted vegan butter instead of real butter and used So Delicious Almond MIlk for that, too. The results were a success and I suspect the cupcakes will not last too long!
I can't wait to figure out other uses for Biscoff Spread. Or maybe I will just eat it right out of the jar.
Coffee Cupcakes with Biscoff Spread Icing
For the cupcakes:
1 1/4 cup cake flour
1 1/4 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup natural applesauce (no sugar added)
3/4 cup organic sugar
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
1/2 cup So Delicious Almond Milk Plus (Original)
1 tsp apple cider vinegar
8 tsp instant coffee
Preheat oven to 350 degrees.
Heat the almond milk until hot but not boiling. Remove from the heat and add the instant coffee and apple cider vinegar. Set aside to cool to room temperature (you may want to place it in the refrigerator).
Sift the flour, baking powder, baking soda, sugar and salt into a bowl.
In a second bowl mix the applesauce, vegetable oil and vanilla with a hand mixer until well incorporated. Add one half of the flour mixture and beat on low speed until just combined. Add half the milk mixture and beat to incorporate. Repeat using the rest of the flour mixture and milk.
Pour into muffing tins prepared with 15 cupcake liners. Bake at 350 degrees for 12-14 minutes until an inserted toothpick comes out clan. Set aside to cool.
For the icing:
1/4 cup softened vegan butter
1/2 cup Biscoff Spread
3/4 cup confectioners sugar
3 tbsp So Delicious Almond Milk Plus (Original)
In a stand mixer, or with a hand beater beat all ingredients together until very very smooth.
Once cupcakes are completely cooled either pipe or spread icing.