Biscoff Cupcakes (Lactose Free!)

Welcome back to another lactose free recipe. Biscoff cookies are cinnamon, buttery and brown sugar flavored bites of heaven. The best thing is that they are dairy free.  For this weeks recipe I am taking these delicious cookies and turning them into fantastic Biscoff flavored cupcakes. 

 

The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Servings: 12 yield(s)
Prep Time: 90 mins
Cook Time: 15 mins
Total Time: 105 mins
Ingredients
  • 1/4 cup Margarine (Lactose free) (Brand used - Nuttelex Original)
  • 1/2 cup Biscoff spread (smooth type)
  • 1 cup Caster sugar
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 1 & 1/2 cup Plain flour
  • 1/2 tsp Salt
  • 1 & 1/4 tsp Baking powder
  • 1/3 cup Milk (lactose free) (Brand used - Liddells Full Cream)
  • 12 capacity cupcake tray
  • Cupcake liners
    • Biscoff Buttercream
  • 1/2 cup Margarine (Lactose free) (Brand used - Nuttelex Original)
  • 1/4 cup Biscoff spread (smooth type)
  • 1 & 1/2 cup Icing sugar (sifted)
  • 3 tbsp Cream (lactose free) (Brand used - Pauls Zymil Thickened Cream)
  • 1 tsp Vanilla extract
    • Decorating
  • Wilton 1M piping tip
  • Piping bags
  • Packet of Biscoff cookies
  • Extra Biscoff spread
Instructions
    Biscoff Cupcakes
  1. Preheat your oven to 180 C fan forced (355f) and line a 12-capacity cupcake tin with liners.
  2. Cream the margarine, Biscoff spread and the sugar.
  3. Add in the eggs and vanilla. Mix well.
  4. In a separate bowl add the flour, salt and baking powder. Mix well.
  5. Add the milk into the cupcake batter. Mix well.
  6. Add the flour mixture and stir well.
  7. Spoon some of the batter into the cupcake cases. A ice cream scoop works perfectly.
  8. Bake for 13 to 17 minutes, until golden brown.
  9. Carefully move the cupcakes to a wire rack and leave to cool down.
    10. Biscoff Buttercream
  10. Cream together the margarine and Biscoff spread.
  11. Sift in the icing sugar and mix well.
  12. Add in the vanilla spread and the cream. Mix well until beautiful and smooth.
  13. Fit a piping bag with the 1M piping tip and spoon in the buttercream.
  14. Use a food processor to blitz half of the cookies into fine crumbs.
  15. Keep the other half of the cookies whole to decorate with.
  16. Place several tablespoons of the Biscoff spread into a microwave container.
  17. Microwave for ten or so seconds just until the mixture becomes more runny and easy to pipe.
  18. Spoon the mixture into a piping bag.
    19. Decorating
  19. It is time to decorate.
  20. Place the cupcakes onto a baking tray.
  21. Grab the buttercream. Pipe a classic cupcake swirl on top of each of the cupcakes.
  22. Grab the whole cookies. Place a cookie into the center of the buttercream swirl.
  23. Grab the Biscoff spread in the bag, Snip the end off the bag. Pipe Biscoff across the cupcake.
  24. Sprinkle some of the cookie crumbs on top of the cupcakes.
  25. Congratulations you have now made delicious Biscoff cupcakes.
  26. Serve, devour and enjoy.