• Preheat your oven to 300°F (150°C) and line your cupcake pan with liners. You'll need 6-9 depending on the size of your ice cream scoop.

Making the Cupcake Batter:

• Make the vegan buttermilk by combining the plant-based milk and white vinegar. Stir and set aside for 5–10 minutes until slightly thickened.
• In a large bowl, add the flour and sugar. Mix briefly to remove any lumps.
• Add the plant-based butter and mix until the texture resembles fine breadcrumbs.
• Add baking powder and salt and mix again until evenly combined.
• Pour in the vanilla bean paste and prepared buttermilk. Mix gently until just combined. Do not overmix. The batter will be thick.
• Divide the batter evenly between cupcake liners using an ice cream scoop. Tap the tray gently on the counter to release air bubbles.
• Bake at 300°F (150°C) for 25 minutes, or until lightly golden and a skewer comes out clean. Allow cupcakes to cool completely before decorating.

Making the Biscoff Frosting:

• Start by making the small batch vanilla buttercream. Beat the plant-based butter and vanilla until smooth. Gradually add icing sugar, then add water and whip until light and fluffy.
• Mix in the Biscoff spread until smooth and fully combined.

Decorating:

• Add a 4B piping tip to a piping bag and fill halfway with frosting. Pipe onto cooled cupcakes, swirling from the outside in and finishing with a peak.
• Top with crushed Biscoff cookies for extra crunch and flavour.