Allergy friendly. cupcake happy!

I remember the first time I saw Biscoff spread in a store, and I thought to myself, “I wonder if it is allergen-free.” To my delight, it does not contain any of my daughter’s allergens. Although it is not a true substitute for peanut butter because it is not a high protein spread, it is definitely fun and tasty, perfect for dessert. One of Savannah’s favorite treats is to spread creamy Biscoff spread on a tortilla. Simple, yummy, and safe!

Recently, I finally decided to experiment with Biscoff spread in my baking. The result is a delicious cupcake that I can’t believe I didn’t make sooner. Next time I’m going to fill the cupcake with for frosting for even more Biscoff goodness! Enjoy.

 

 

Adapted from chefchloe.com

VANILLA BEAN CUPCAKES WITH BISCOFF FROSTING
Makes 24 Cupcakes

Vanilla Cupcakes
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
3 cups all-purpose flour
2 cups non-dairy milk
1 cup canola oil
¼ cup apple cider vinegar
1 Tablespoon vanilla bean paste, or the seeds scraped from 1 vanilla bean

Procedure

1. Preheat oven to 350 degrees F. Line two 12-cup cupcake pans with paper liners. Spray with allergen-free baking spray.
2. Whisk together the sugar, baking soda, salt, and flour into a bowl.
3. In a separate bowl, mix the non-dairy milk, oil, vinegar and vanilla until smooth.
4. Pour the wet mixture into the dry mixture and mix with a whisk.
5. Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full. Bake for about 20 minutes, or until an inserted toothpick comes out clean.
6. Cool in pans ten minutes. Remove from pans to cool completely.

 

Biscoff Frosting
4 cups confectioners’ sugar
1/4 cup allergen-free margarine (recommended: Earth Balance Soy-Free Non-Hydrogenated Buttery Spread)
1/3 cup Biscoff Creamy Spread (or you can use the Crunchy variety if you want the added texture)
1 Tablespoon vanilla extract
1/4 cup water

Procedure

1. Combine the confectioners’ sugar, margarine, Biscoff spread and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined.
2. With the mixer running, add 1 tablespoon of water at a time, until the desired butter cream consistency. Makes about 2 cups.

 

Assembly
Besides the cupcakes and icing, you will need 12 Biscoff cookies.

1. Break each Biscoff cookie in half, so you have 24 halves.
2. Generously frost each cupcake with Biscoff frosting.
3. Insert a half cookie into the frosting of each cupcake.