A modern twist on a crowd favourite - make these with the confidence that everyone can tuck into them. Be warned, they'll disappear in seconds!


Biscuit Base;
125g crushed Biscoff biscuits
30g melted vegan butter


150g room temperature butter
150g plain flour
75g golden caster sugar
75g light muscovado sugar
3 medium free range eggs
2 tsp baking powder
1 tsp sea salt
1.5 tsp ground cinnamon
1 tsp vanilla bean paste


200g vegan butter
100g Biscoff Biscuit Spread
Unrefined icing sugar
Extra Biscuits for the crumb and decoration

Prehear the oven to 170 degrees fan and line a 12 hole cupcake tin with cupcake cases (I did
muffin sized ones)

Mix the vegan butter with the crushed biscuit, divide equally between the cake cases and push down to
create a base

Cream the vegan butter, sugars and vanilla until pale and creamy on medium-high speed

Add the egg replacement beat in on slow

Add the plain flour, baking powder, spice and sea salt to the sifting attachment and add on slow
to the wet mix until combined

Divide the batter between the cake cases and bake for about 12-15 mins or until cooked
through, a cake tester should come out free of mixture

While the cakes are cooling, make the frosting
Whip the butter, Biscoff spread and vanilla until pale and creamy

Add the icing sugar through the sifting attachment on slow, then turn up to whip until fluffy

To top your cakes use a large open star nozzle or simply a palette knife, add some crushed
biscuit and then a lovely chunk of Biscoff biscuit at a jaunty angle


Visit our handy nominate a friend page here.