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Let's change the world by killing them with kindness, stepping out of our comfort zone and living every day like the adventure it is.

Megan Lowri

Biscoff cupcakes.



This week one of my colleagues decided to challenge herself by attempting eating a plant based diet for 7 days. It was great to be able to see someone else exploring what foods are and are not vegan by chance. Surprisingly the lotus biscuit spread is vegan! If you haven’t tried it, this is a biscuit spread made up of crushed lotus biscuits. It’s definitely not healthy but it is free from animal products making it vegan. As we were having a celebration in the office and a Biscoff cake was arranged, I thought I would put a vegan twist on the occasion and show my colleagues that vegan doesn’t have to be restricting.

These biscuits were filled with the caramel biscuit goodness and all disappeared in a day.


Ingredients:

(cakes)


  • 100g of coconut sugar (brown would also give the dark caramel taste desired)

  • 250g of self raising flour

  • 100g of crushed Lotus biscuits

  • 250ml of almond milk

  • 1 tsp of vanilla

  • 1 tbsp of apple cider vinegar

  • 50g of dairy free spread melted

(toppings)

  • 150g dairy free spread

  • 100g of icing sugar

  • 100g of crushed lotus Biscoff biscuits

  • 200g of Biscoff spread



Firstly place the biscuits in food processor and crush until a fine powders created. Then mix all the dry ingredients together to remove any lumps.

Combine the wet ingredients in a separate jug and leave for a couple of minutes to let the vinegar turn the milk (until a little curdled).

Next add the wet ingredients to the dry and mix until you have a smooth creamy cake mixture.

Bake in the oven at 200 degrees for 25 minutes (check after 20 with a clean knife).


Whilst the cakes are cooking you can create the butter cream to be ready and chilled in the fridge.

Place the butter sugar and biscoff paste into a food processor/mix with a hand wisk. Combine the mixture until completely smooth and the butter has began to pale.

Once the cakes are completely cooled (don't be tempted to try before hand) then you can decorate. Cut a hole into the cakes (keeping the removed dome). Pipe the butter cream into the space and then cut the dome into two, to resemble butterfly wings, place the cut wings back on top and finish with a lotus biscuit.


Complete with a dusting of icing sugar to show off your creative flare.

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