Preheat the oven to 180°C and line a muffin tin with 12 patty cases.

In a small bowl combine white vinegar and almond milk. Set aside.

In a medium bowl, whisk together flour, bicarbonate of soda, baking powder and salt.

In a large bowl, whisk together canola oil, brown sugar, vanilla and biscoff spread until combined.

Slowly add the milk mixture, alternating with the dry ingredients until the cupcake batter comes together, scraping down the sides of the bowl as necessary. Be careful to mix only until just combined to avoid overworking the batter.

Spoon mixture into patty cases ensuring they are only ½ full before placing them in the oven for 18-20 minutes or until lightly springy to touch. Let cool completely before frosting.

Make the buttercream frosting. Using a handheld mixer or a stand mixer with the paddle attachment fitted, beat the dairy-free butter, biscoff spread and vanilla for 1-2 minutes until creamy. Add in 1 cup of icing sugar and beat on medium until combined. Add in the remaining icing sugar and as the mixture thickens, add in the almond milk and beat until smooth and creamy but still thick enough to stand up on its own. If it’s a bit thin, add in a little extra icing sugar until the desired consistency is reached, if it’s too thick, add a little more almond milk.

Decorate the cupcakes. Add the frosting to the piping bag with a large open star tip attached (I used the Wilton 1M) and pipe swirls of frosting on each cupcake. Finish with a little drizzle of melted biscoff spread and biscoff cookies and crumbs.