Eggless Dairy-Free Biscoff Cupcakes
These vegan cupcakes have only 3 ingredients ! (4 including toppings) and they are so easy to make. They are moist and soft, not overly sweet with the perfect amount of Biscoff flavor and topped with Biscoff spread and crushed Biscoff cookies. If you are a Biscoff lover, you will enjoy these cupcakes. I hope you'll give them a try !
Ingredients
For the cupcakes
- 1 cup (140 g) All-Purpose Flour
- 1 ½ tsp (6 g) Baking Powder
- 3/4 cup (180 ml) Warm Water
- 1/2 cup (140 g) Biscoff Spread
For the topping
- 2 Biscoff Cookies, finely crushed
- 3 Tbsp Biscoff Spread, melted
Instructions
Cupcakes
- Preheat oven to 350oF (180oC).Line a standard 6 cups cupcake pan with paper liners. Set aside.
- To a bowl, add biscoff spread and water. Mix until well combined.
- Then add flour and baking powder. Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon batter into cupcake liner until 2/3 full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cupcake comes out clean.
- Let cupcakes cool down in pan for 5 minutes. Then transfer cupcakes to wire rack to cool down completely.
Topping
- Finely crush Biscoff cookies and set aside.
- Spoon Biscoff spread into microwave safe container and microwave for 15-20 seconds. Pour melted Biscoff spread onto cooled cupcakes and top with crushed biscoff cookies.
