I love Oreo! And even if it is not the healthiest snack ever I’m so happy that it is accidentally vegan! I could eat them all day long : deep them in my coffee, melt them in hot soy milk, make cakes/ice cream with them or simply wolf down a dozen… They are even perfect for making pie crust, or as you can imagine, cupcakes!
Oreo cupcakes
Equipment
- Cupcakes/Muffin tin
- Cupcakes cases
- Piping bag and nozzle (optional) [1]
Ingredients
Curdled milk
- 1 cup soy milk
- 1 tbsp cider vinegar
Dried ingredients
- 220 g cream flour sifted
- 1 tsp baking soda
- 1 tsp baking powder
- 1 pinch pink salt
- 6 Oreo crumbled
Wet Ingredients
- 55 g sunflower oil
- 60 g unrefined coconut sugar
- 30 g caster sugar
- 1 tsp vanilla extract
Oreo Buttercream
- 150 g vegan butter
- 250 g icing sugar
- 4 Oreo finely crumbled
Instructions
Cupcakes
- Add the milk and the vinegar together and let sit for 5 minutes.
- Preheat the oven at 175°C.
- Mix all the dry ingredients together.
- Mix all the wet ingredients together in another bowl.
- Pour the curdled milk to the wet ingredient and gently stir together.
- Pour the wet ingredients into the the dry mixture and gently stir together with a spatula.
- Place cupcakes cases on the cupcakes tin and pour evenly the batter.
- Bake for 30 minutes at 175°C.
Buttercream
- Cream the butter with a hand mixer or the paddle attachment of a stand mixer until smooth and fluffy.
- Gradually beat in the icing sugar until fully incorporated.
- Beat in the Oreo crumble/powder.
- Transfer the cream to a piping bag (with the nozzle of your choice) and pipe the buttercream on top of the cupcakes. [1]
Notes
[1] If you don’t have or don’t want to use a piping bag you can use a spoon or a spatula to scoop the buttercream on top of the cupcakes.