For the cupcakes

1. Preheat oven to 180° C. Line and grease the cupcake tin, using cupcake liners (cupcake cases) and a non-stick spray if desired.
2. In a large mixing bowl, add all purpose flour, raw sugar, and bicarbonate soda. Mix dry ingredients well.
3. Next, add the almond milk, oil and white vinegar. Stir well to combine.
4. Add Biscoff to the wet ingredients, and mix thoroughly using a whisk until you achieve a smooth batter. To make this step easier, you could also melt the Biscoff by microwaving it for 30 seconds before adding to the mix.
5. Using a large spoon or small measuring cup, scoop the batter into the prepared cupcake tin, filling each hole about ¾ full to give the cupcakes room to rise.
6. Place cupcake tin in the preheated oven, and bake for 18-20 minutes. When the cupcakes are ready, they should be slightly golden on top and spring back to touch. A toothpick entered into the middle of the cupcakes should come out clean. If your cupcakes are still too soft or the toothpick comes out dirty, return to oven and continue baking at 2 minute increments until ready.
7. Once cupcakes are done, remove from tin and immediately place on a wire cooling rack. Let cool completely before icing.

For the Biscoff Icing

1. Once cupcakes are cool and ready to be iced, prepare the icing.
2. In a medium bowl, mix powdered icing sugar, almond milk and Biscoff.
3. Mix on high speed with a hand mixer or whisk. Continue mixing until no clumps remain.
4. Using a spoon, dollop the icing onto each cupcake. If you want to decorate with Biscoff crumb, sprinkle crushed biscuits on immediately after adding icing to cupcake. This way, the crumbs will stick before the icing sets.
5. Let cupcakes sit for at least 10 minutes to allow icing to set.
6. Once icing is set, dig in and enjoy! These cupcakes will keep for up to 5 days in an airtight container but are best enjoyed within the first 2 days of baking.