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Cupcakes with speculaas filling 

Surprise your visitors with these delicious cupcakes full of flavor. The inside is also filled with speculaas paste!

    Requirements

  • 250 ml plant-based milk
  • 1 tablespoon apple cider vinegar
  • 210 grams flour
  • 100 grams sugar
  • Half a teaspoon of baking powder
  • Half a teaspoon of baking soda
  • 60 ml sunflower oil
  • 5 crumbled De Ruiter’s speculaas cookies
  • 2-3 large tablespoons of Ruiter's speculaas paste
  • 150 grams (plant-based) butter at room temperature
  • 350 grams powdered sugar
  • Cupcake baking pan
  • Cupcake molds
  • Apple corer
  • Piping bag with star nozzle
  1. Preheat the oven to 180 degrees and place the cupcake papers securely in the baking pan. 
  1. Mix the apple cider vinegar and plant-based milk in a cup. Let this stand for five minutes. 
  1. Take the mixing bowl and sift the flour, baking powder and baking soda. Mix this with a whisk. 
  1. Add the sugar and crumbled speculaas cookies and mix into the dry ingredients. 
  1. After this, you can stir in the milk/vinegar mixture and sunflower oil. 
  1. Fill the cupcake molds three-quarters full and put them in the oven for about 25 minutes. Remove them from the oven when they are golden brown or until a skewer comes out clean when checking. 
  1. Let the cupcakes cool. 
  1. In the meantime, make the buttercream for the top of the cupcakes. Mix the butter with a hand mixer and add the powdered sugar little by little. When this is well mixed add the speculaas paste. Transfer this mixture into a piping bag (which already has the right nozzle!) and let it chill in the fridge for half an hour. 
  1. Using the apple corer, make holes in the center of the cupcakes. Fill these with speculaas paste. This can be done with a spoon, but this can also be done via a piping bag. 
  1. Pipe the butter-speculaas cream in small tufts on the cupcakes and garnish with pieces of speculaas cookie. 

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