Oreo Cupcakes
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Prep time: 
Cook time: 
Total time: 
Serves: 22
 
Ingredients
  • 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)
Instructions
  1. CAKE
  2. Pre-heat oven to 175C (347F).
  3. Add sifted flour, sugar, bi-carb, crushed Oreos into a large bowl and mix well.
  4. Add milk, oil and vanilla into dry ingredients.
  5. Beat until just combined
  6. Add flax egg and mix until just combined
  7. Spoon into cupcake wrappers - an ice-cream scoop gives the perfect amount.
  8. Place on a flat tray (or cupcake tin if using paper wrapper instead or cardboard)
  9. Cook for 18-20 minutes until a cake tester comes out clean.
  10. Transfer to a cooling rack.
  11. ICING
  12. Mix margarine until soft and fluffy.
  13. Add icing sugar in batches and mix in between until well combined.
  14. Add vanilla and beat well.
  15. Add aqua faba and beat for up to 5 minutes until icing soft and silky.
  16. Use a spatula to mix through the crushed Oreos.
  17. Ice cupcakes once completely cooled and top with an Oreo.
Recipe by my vegan plate at https://www.myveganplate.com/oreo-cupcakes/