Saturday, May 12, 2012

Coffee Cupcakes with Biscoff Spread Icing

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.

14 comments:

  1. I have never heard of Biscoff spread before - thanks very much for introducing me to it. I love those biscuits, and I'm off to get me a jar of that loveliness!

    ReplyDelete
  2. I have YET to try this amazing Biscoff. Must stay away! BTW, your appetizer entry for SO DELICIOUS CONTEST looks great! Congrats on it getting picked.

    ReplyDelete
  3. It's delicious, and also now comes in a "crunchy" version with little bits of cookie in it. Also, it's wonderful with sliced apples.

    ReplyDelete
    Replies
    1. I have heard about this crunchy version!!!

      Delete
  4. These look truly delicious and love your photo! Nice to have vegan options...
    Cheers:)

    ReplyDelete
    Replies
    1. Thanks so much! I enjoyed them. A bit of a sophisticated cupcake if you ask me!! I am trying to work on my photography- thanks for the compliment!

      Delete
  5. I made this y'day with a few substitutions :
    Instead of :
    - Apple cider vinegar, I used white vinegar.
    - Vegan butter, I used regular unsalted butter.
    - Biscoff spread, I used Nutella.
    - So Delicious Almond Milk Plus, I used Silk PureAlmond.

    Of course if the beautiful picture above is reflective of the original's true taste, maybe my version didn't quite cut it. But my version was decently palatable considering I had to use what I had at hand.

    My batter was a bit loose which concerned me, but I still baked it a full 14 min at 350 deg & it cooked fine.

    Thanks for the recipe. I have book marked it!

    ReplyDelete
    Replies
    1. You are very welcome!!! I am glad you enjoyed them!

      Delete
  6. Does the sugar get mixed in with the wet ingredients?

    ReplyDelete
    Replies
    1. No, add the sugar with the dry. I will update the post- thanks for the feedback!

      Delete
    2. Thank you! these were yummy.

      Delete