Tiramisu biscoff cupcakes | Ft Sproud

Vegan, easy.

Fluffy coffee flavoured cupcakes, with a core of creamy biscoff spread, topped with a light espresso buttercream, decorated with dark chocolate, coffee beans and an extra drizzle of liquid gold…I mean biscoff spread- haha! 

This recipe is in collaboration with Sproud. A company that produces milk from peas, how amazing is that!

The milk is gluten-free, GMO-free and contains no cholesterol or allergens.

I have used the Barista milk in this cupcake recipe, as they are coffee-inspired, the combination works perfectly!

This barista blend is perfect for adding into coffee, so why not coffee cupcakes?!

The plant-based milk is smooth and tastes great! 

It’s also amazing for forming for your hot drinks.

 I enjoy this milk on the daily in my morning latte as it foams up perfectly, leaving you with the most delicious silky smooth drink!

High recommend! 

 The cakes are light and spongy. I love I filled the cupcakes with cookie butter as coffee & biscoff are a match made in heaven!

Preparation: 40 minutes

Baking time: 18-20 minutes

Makes: Around 10

Level: Easy

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Ingredients for the cake

-240ml of dairy-free milk (I use Sproud ‘Barista blend)

-1 teaspoon of apple cider vinegar

-210g of self-raising flour

-1 teaspoon of coffee powder

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (Melted)

Ingredients for the buttercream

-120g of dairy-free butter 

-350g of icing sugar

-1 teaspoon of vanilla bean paste (you can use extract)

-1 teaspoon of dairy-free milk (if needed)

-1 tablespoon of brewed espresso

Ingredients for the core

-Biscoff spread (cookie butter)

Extras

-Melted Biscoff spread (cookie butter)

-Dark chocolate 

-Coffee beans

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Method (cupcakes)

1. Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

3. In a large mixing bowl, sift the flour, coffee powder, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

4. Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.

5. Add the wet ingredients into the dry and mix until a smooth batter.

6. Fill the cases 3/4 full with the delicious batter.

Make sure to tap the tins on the worktop to remove any air bubbles.

7. Sprinkle biscoff cookies over each cupcake (optional)

8. Pop the cakes into the preheated oven and bake for 18-20 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

9. Place the cupcakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting.

Fill the core (optional)

1. Using an apple corer, core the middle of the cupcakes.

2. Add biscoff spread into a piping bag and pipe some into each cupcake.

Method (frosting)

1. Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.

2. When your butter/margarine is creamy & light in colour, add in the icing sugar, vanilla bean paste/extract and brewed coffee.

Whizz together until fluffy & fully combined.

Add a splash of dairy-milk if the buttercream is too thick, or more icing sugar if its too soft.

3. Transfer the buttercream into a piping bag fitted with an open star tip nozzle.

4. Pipe a swirl of buttercream onto each cupcake.

To decorate, I melted biscoff spread and drizzled it over the cupcakes, along with some grated dark chocolate and coffee beans.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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This is a paid collaboration with Sproud.

 A huge thank you to Sproud for collabing on this recipe with me!

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