If you’re vegan and on Twitter you’ve probably heard about the new treat on the street. Speculoos Spread has finally come to the UK. Both Waitrose and Pogo Cafe now stock this wonderful stuff. And for the first time in a long time, I’ve been one of the first to get my greedy little paws on it.
For anyone who doesn’t know what Speculoos is, it’s a type of caramelised biscuit, it’s vegan and it’s delicious. Speculous Spread is that same incredible flavour but in a form similar to peanut butter or chocolate spread. Basically, it’s probably one of the best things ever created and I knew as soon as I read about it, I MUST HAVE IT!
I bought some yesterday and ohmygoodness, it was one of the best things I’ve ever consumed. I can already tell it’s highly addictive. It took a lot of willpaper not to crack it open on the bus home and dip my fingers in for a taste. I resisted and ate it out of the jar with a spoon. Classy as ever.
I felt bad enjoying this and not blogging about it. I also felt bad at the thought of posting just another review for you guys and no recipe, so I thought I’d get experimentin’. I think I did a pretty good job, but you’ll have to tell me what you think about the sound of this…
Banana Speculoos Mousse Cupcakes
For the Cake:
- 3 bananas, mashed
- 1 1/4 cups plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 2/3 cup soya milk
- 2 tsp vanilla extract
- Preheat the oven to 180C and line a cupcake tin with cases.
- Stir the mashed banana and all the other wet ingredients together in a small bowl until combined and there aren’t too many lumps.
- Combine all the dry ingredients
- Gently fold the wet into the dry until combined. Do not over mix!
- Fill the cupcake cases two thirds full, pop in the oven and bake for 18-20 minutes.
- Vegan buttercream/frosting – enough to ice twelve cakes. (I’m not going to bother putting the recipe for this up, I guess it everytime and it’s probably the same as ALL vegan buttercream recipes out there. But top tip, use Trex Vegetable fat as well as soya butter 😉 )
For the Mousse:
- 1/2-3/4 jar speculoos spread
- 2 tbsp agave nectar
- 1/2 cup soya butter
- 1/2 cup trex vegetable fat
- 2 tsp vanilla extract
- Pinch of salt
- Blend all the ingredients together. Simples! I’d suggest testing the recipe as you go to see how sweet you want it.
For the ‘Syrup’:
- 3-4 tbsp Speculoos Spread
- Splash of soya milk
- 1 tbsp agave nectar
- 1 tsp trex
- Put them all in a pan, heat them up and whisk until you have the desired syrup consistency. It didn’t take me long, a few minutes and it was done.
For the Chocolate Decorations:
- Melt dark chocolate (the bitterness really compliments the flavours, so I would recommend something dark), leave to cool a while so it thickens up a little and then fill a piping bag. Pipe the patterns and shapes onto baking parchment and leave to cool at room temperature. When they’re set you’ll be able to take them off easily as long as you’re being careful.
- When the cupcakes have cooled, poke a hole into the top of each one and stretch it out a little with your finger.
- Fill a piping bag with the Mousse and pipe it into the center of each cake. You’ll end up with a little blob coming out of each hole, just smooth that down as it will get covered by the layer of frosting you’re about to put on.
- Fill another piping bag with icing (or just slap it on any old way) and pipe onto the top of the cake.
- Prepare the syrup after you have done this and quickly drizzle it on top before it sets. I could have probably piped it for a neater effect but 3 piping bags was enough for me!
- Top with decorations!