Bonfire Biscoff Cupcakes
Ingredients
- 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
Frosting
- 200 g vegan stick butter
- 1 1/2 cup icing sugar
- 1 heaped tbsp smooth Biscoff spread
Toppings
- Lotus Biscuits (not GF)
- Vegan marshmallows
Instructions
- 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.