Vegan Biscoff cupcakes (Eggless)

• 280 ml unsweetened soy milk (1 cup + 2 tablespoons)
• 1 Teaspoon apple cider vinegar (or white vinegar)
• 230 g self raising flour (1+¾ cups)
• ½ Teaspoon baking soda
• ½ Teaspoon Ground dried cinnamon (optional)
• 180 g caster sugar (¾ cup + 2 tablespoons)
• 90 ml Melted vegan margarine or vegetable oil (6 tablespoons)
• 2 Teaspoons vanilla extract
• 12 Biscoff biscuits, crushed into crumbs

For the dairy-free Biscoff buttercream:

• 250 g vegan margarine (1 cup)
• 250 g smooth Biscoff spread (1 cup)
• 500 g icing sugar (4 cups)

To top (optional):

• 6 Biscoff biscuits, snapped in half
• Biscoff crumbs
• Melted Biscoff spread and/or melted vegan white chocolate (to drizzle)