If you’ve ever visited a coffee shop in mainland Europe, there’s a high chance that the waiter will have given you a little speculoos biscuit with your espresso. We love the flavour of those little biscuits, so we made these delicious cupcakes using Biscoff spread to achieve the wonderful, caramel-like continental flavour that goes so well with coffee. If you’re a fan of proper coffee and you fancy a little treat, make a batch of these spectaculoos cupcakes – you won’t be disappointed.
Makes 12
160g self-raising flour
110g caster sugar
60g butter
60g Biscoff spread
1 tsp bicarbonate of soda
75ml unsweetened unsweetened plant-based milk
1 tsp cider vinegar
1 tsp vanilla extract
For the icing
100g plant-based butter straight from the fridge
80g Biscoff spread
50g icing sugar
1 tsp vanilla extract
To decorate
50g pecans or hazelnuts
60g dark chocolate
12 cherries
Preheat the oven to 180°C • Line a 12-hole cupcake tin with paper cases • Frying pan • Electric hand-held beaters
Make the cupcakes
Put all the cupcake ingredients in a large mixing bowl and use electric beaters to beat until smooth • Divide equally between the cupcake cases • Bake in the oven for 12–15 minutes, until golden and cooked through • Leave to cool in the tin • Clean and dry the bowl
Meanwhile, toast the nuts
Put a frying pan over a medium-high heat • Add the nuts and toast until golden • Take off the heat and set aside to cool, then chop • Roughly chop the chocolate
Make the icing
Put all the icing ingredients in the clean bowl and use electric beaters to beat until smooth and creamy • Keep in the fridge until the cupcakes are cool
Decorate
Spread the icing over the cooled cupcakes • Top with cherries, then sprinkle over the toasted nuts and chocolate
This delicious recipe is the perfect Veganuary sweet treat and can be found in brilliant BOSH! cookbook, Speedy BOSH! Discover this and more delicious recipes in the full BOSH! library here.
