Monday, 4 March 2019

Oreo Cupcakes




I made these for my mum to take into work and show people how easy and delicious it can be to have vegan treats. She said they were gone by the end of the day and I was delighted!
These cupcakes are chocolatey, moist, fluffy with the added crunch of the hidden Oreo's, easy to whip up in under 30 minutes!

Check out my other cupcake recipes for more inspiration!

Basic Vanilla Cupcakes
Biscoff Cupcakes
Neapolitan Cupcakes


Recipe

Prep: 5 minutes
Cook: 20 minutes
Serves: 12


Ingredients

Cupcakes
190g Self-raising flour
40g Cacao
200g Brown Sugar
2 tsp Vanilla extract
1 tbsp Baking powder
240ml Soya milk
80ml Dairy free butter melted
1 tbsp Lemon Juice
12 oreos
Buttercream
125g Dairy free butter
125g stork
400g Icing sugar
6 oreos blended in a food processor (leave this out if you don't have one they have to be fine crumbs)
6 oreos cut in half for on top optional


Method

✿Preheat your oven to 350℉/180℃ and line a 12-hole muffin tray with cupcake liners and 1 oreo in each.
✿In a jug mix your soya milk with the lemon juice and let sit for a few minutes to curdle.
✿In a large bowl mix dry ingredients with a whisk. Then add the soya milk, vanilla and melted butter and stir until everything is combined and chocolatey!
✿Fill your cupcake cases 2/3 and bake for 20 minutes or until a knife comes out clean. Leave to cool completely.
✿Make the buttercream.
✿Beat your butter and stork until light in colour and fluffy then gradually add the icing sugar. Add the vanilla and the Oreo crumbs (if using) and with a spoon mix the buttercream so the crumbs are mixed evenly. 
✿Transfer to a piping bag or spread on top with a knife. Finish with half an oreo for decoration. Enjoy!



Christina 
xx



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