Oreo cupcake

Yes Oreos are VEGAN! And oh how grateful we are.

Cupcakes:

• 1 and ¾ cups flour (I used spelt to make them wheat free)

• 1/2 cup stevia

• ¼ cup cacao powder

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• ½ cup coconut oil

• 1 cup vanilla soy milk (or almond)

• 1 tbsp cider vinegar

• 2 tsp vanilla extracts

• 16 oreos (1 packet)

• Icing:

• 1 cup non-dairy butter

• 3 cups icing sugar

• 1 tsp vanilla extract

• 8 oreos (1/2 packet)

Method:

• Preheat the oven to 180 celsius and line a cupcake tray with cases

• Sieve the first 6 ingredients together in a large bowl

• Next mix the oil, milk and vinegar together. Fold the wet into dry and mix well

• Put the oreos into a sealed plastic bag and bash them with a rolling pin - you can definitely crush them in other ways too I just thought this was quick + fun haha! Now mix them in to the rest of the batter

• Divide into cupcake cases and bake in the oven for 14-16 minutes till firm

• Cool completely on a wire rack before icing

• Icing:

• Sieve the icing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minutes). I used my big Kenwood Chef mixer and it was super fast.

• Mix in the vanilla extract. You could add cocoa here too to make a chocolate butter cream but I like the 'cookies and cream' effect of the chocolate cake and vanilla icing which is similar to an oreo cookie.

• Scoop into an icing bag with a nozzle and pipe in desired way. If you don't have icing bags you could spread it on to the top of the icing bag with a knife or spoon.

• Sprinkle with chopped/crushed oreos. You could also add a half of an oreo to the top of the butter cream instead but I used the sprinkles to hide my dodgy pipe-work! :P

• Keep in a cold room or refrigerate till serving.

#cake #cakes #cupcake #oreo