Oreo Cupcakes
Author: Sheraden Robins
Prep time:
Cook time:
Total time:
Serves: 22
- CUPCAKES
- 325g self-raising flour
- 265g white sugar
- 15 finely crushed Oreos (remove cream centre first)
- ½ tsp bi-carbonate soda
- 150ml vegetable oil
- 1½ cup almond milk
- 2 flax eggs (30g flax meal mixed with ⅓ cup water – mix just before use)
- 1 tsp vanilla extract
- ICING
- 300g vegan margarine
- 470g icing sugar
- 1tsp vanilla extract
- 15ml aqua faba (liquid from a can of chickpeas)
- 15 finely crushed Oreos (remove cream centre first)
- CAKE
- Pre-heat oven to 175C (347F).
- Add sifted flour, sugar, bi-carb, crushed Oreos into a large bowl and mix well.
- Add milk, oil and vanilla into dry ingredients.
- Beat until just combined
- Add flax egg and mix until just combined
- Spoon into cupcake wrappers - an ice-cream scoop gives the perfect amount.
- Place on a flat tray (or cupcake tin if using paper wrapper instead or cardboard)
- Cook for 18-20 minutes until a cake tester comes out clean.
- Transfer to a cooling rack.
- ICING
- Mix margarine until soft and fluffy.
- Add icing sugar in batches and mix in between until well combined.
- Add vanilla and beat well.
- Add aqua faba and beat for up to 5 minutes until icing soft and silky.
- Use a spatula to mix through the crushed Oreos.
- Ice cupcakes once completely cooled and top with an Oreo.
Recipe by my vegan plate at https://www.myveganplate.com/oreo-cupcakes/
3.4.3177