Lotus Biscoff Caramel Cupcakes (Vegan)

Biscoff Spread is one of those amazing creations that also happens to be accidentally vegan.
I loved these cakes so much I made them for my wedding cake, that's a 6 inch cake on top, and 25 cupcakes. All of which was demolished by hungry guests.

If you've never tried it you must go buy some now, spread on toast or just eat it with a spoon and a satisfied smile. (Gross? No. Heaven more like)
Lotus biscuits are available in most supermarkets and pound shops. They're golden brown, crunchy and melt in your mouth. The spread is in most Tesco, Asda and Morrisons in the aisle with the jams and marmite.
I've listed the icing ingredients further down. You can make your own or buy a vanilla icing if you're short on time.

Makes 10 Cupcakes / 16 standard cakes or 1 6inch cake

Ingredients:

200g self raising flour
200g sugar
200ml soy or rice milk
100ml vegetable, rapeseed or sunflower oil
1/4 tsp baking powder
1/4 tsp bicarb of soda
1 tsp caramel flavouring
A jar of Lotus Biscoff spread
Packet of Lotus Biscoff biscuits

Pre-heat oven to gas mark 4/180c/350f
Line your tin/s with cake cases

Put flour, baking powder, sugar and baking soda into a large mixing bowl, add milk, oil and caramel and mix until smooth.

Pour into cake cases., about 2/3rds full and bake for 15-18 minutes or until a toothpick comes out clean.

Leave to cool in tins for 10 minutes. Remove from tins after this time and place on a cooling rack.

Put a decent blob of lotus spread on each cupcake and spread with the back of the spoon until the top is covered.

Now you can either make up this vanilla buttercream icing or use a store bought one like Betty Crocker.

Ingredients:
(from Ms Cupcake Book)

75g dairy free marg
75g vegetable fat (shortening, like Trex)
1 tbsp vanilla essence
750g icing sugar
50ml soy or rice milk

Using a hand held or electric mixer, whip together the marg, vegetable fat and vanilla until creamy.
Add half the icing sugar and all of the milk.and keep mixing, slowly then bringing up to speed until combined. Add the rest of the icing sugar and mix until you have a smooth consistency. If it's too firm add more milk, or too soft, add more icing sugar.

Once mixed, put the icing in an icing bag and pipe onto your cupcakes.
Finish with half a Lotus biscuit on top.
And try not to eat them all in one go!