First off, I can’t actually believe that it’s bonfire night tomorrow already- like, where has that time gone? Secondly, these bonfire biscoff cupcakes are an absolute MUST for your baking list this weekend.
Not only are they chocolatey, with biscoff frosting, but they’re also vegan AND gluten free! (apart from the actual biscuits themselves)
So, let kick things off by talking about this biscoff buttercream, because it is INSANE. A whipped, creamy frosting with delicious notes of caramel, biscuity goodness! Honestly, you would not believe that this frosting is dairy free. I’ve mentioned this a few times, but the key to that perfect buttercream consistency is using a vegan stick butter, rather than spread. This replicates the texture of dairy butter most accurately and makes for a lusciously thick & creamy butter icing.
What actually makes these bonfire cupcakes?
Good question! Well, technically not all that much. However, they do contain the three key ingredients for s’mores. Chocolate, biscuits and toasted marshmallow. OH, and the combination of biscoff buttercream and freshly torched marshmallow is honestly, the best thing… ever.
Disclaimer: You will need to be sure to purchase vegan marshmallows!
What you’ll need to make these bonfire biscoff cupcakes?
- GF self raising flour: I’ve tried these cupcakes with both GF and regular self raising flour. Both work, in case you’re not fussed about the gluten free part! The self raising variety is key to achieve a good height in your sponge and fluffy texture.
- Olive oil: I love using olive oil in place of vegan butter in my bakes at the moment because I find it always results in extra fluffy cakes! I always opt for a ‘light and mild’ variety because this won’t have an overpowering taste.
- Plant milk & cider vinegar: I use a combination of plant based milk with a little apple cider vinegar to act as a buttermilk replacement. I typically opt for oat milk, because it’s generally what I have on hand. However you can use any non dairy milk of choice.
- Cacao/cocoa powder: When using cacao in baking, I always try and select a really high quality cocoa or cacao powder to maximise that rich, chocolatey flavour.
- Pumpkin puree: not conventional, but also not unusual for this time of year! This is a great way to use up any leftover squash or pumpkin you might have after halloween.
- Sugar: if you want to adapt the recipe for a refined sugar free version, you can switch this for coconut palm sugar.
Why you should make these cupcakes
- They’re super simple to make!
- Have the BEST Biscoff vegan buttercream frosting. That’s reason enough to make them on it’s own really.
- They’re completely plant based.
- SO delicious.
- Gluten free
Bonfire Biscoff Cupcakes
- 1/3 cup olive oil
- 1/3 cup canned pumpkin
- 1/2 cup non dairy milk mixed with 1 tsp cider vinegar
- 1/2 cup caster sugar
- 1/2 tsp baking powder
- 1 cup GF self raising flour
- 4 tbsp cacao powder
- tsp cinnamon
- 1/2 tsp mixed spice
- 200 g vegan stick butter
- 1 1/2 cup icing sugar
- 1 heaped tbsp smooth Biscoff spread
- Lotus Biscuits (not GF)
- Vegan marshmallows
- Preheat your oven to 180c and line a tray with paper cases.
- In a mixing bowl, combine the pumpkin purée, sugar and olive oil.
- Stir in the milk mixture, then fold in the remaining ingredients. Divide your batter between the cases and bake for 25 minutes.
- For the frosting, beat the butter with an electric whisk until pale and fluffy. Continue mixing whist adding in the icing sugar and biscoff spread.
- Frost the cupcakes once cooled, then garnish with biscuits and toasted marshmallows.