Vegan Oreo chocolate cupcakes

• Vegetarian

• Produce

  • 75 g Vegetable

• Refrigerated

  • 1 1/2 cups Soy milk, unsweetened
  • 60 ml Soy milk

• Condiments

  • 75 g Vegetable spread

• Baking & Spices

  • 1 tsp Baking powder
  • 1 1/2 tsp Bicarbonate of soda
  • 1/2 cup Brown sugar
  • 2/3 cup Cocoa powder
  • 1 cup Granulated sugar
  • 1 Icing
  • 500 g Icing sugar
  • 2 cup Plain flour
  • 1/2 tsp Salt
  • 4 tsp Vanilla

• Oils & Vinegars

  • 2 tsp Distilled or cider vinegar
  • 2/3 cup Neutral oil

• Bread & Baked Goods

  • 1 Cupcakes

• Snacks

  • 235 g 1.5 pack of oreos
  • 1/2 pack Oreos
  • 24 Oreos, mini

Found on madebyluci.co.uk

Description

Ingredients

• cupcakes
• 1.5 cups (360ml) unsweetened soy milk
• 2 tsp distilled or cider vinegar
• 2/3 cup (160ml) neutral oil
• 2 tsp vanilla extract
• 2 cup (~280g) plain flour
• 1 cup (~210g) granulated sugar
• 1/2 cup (~105g) brown sugar
• 2/3 cup (~70g) cocoa powder
• 1.5 tsp bicarbonate of soda
• 1 tsp baking powder
• 1/2 teaspoon salt
• 1.5 pack of Oreos (~235g), smashed into small pieces
• icing
• 75g vegetable spread
• 75g vegetable fat (like Trex)
• 500g icing sugar
• 2 tsp vanilla extract
• 60-90ml soy milk, divided
• 1/2 pack of Oreos + 2 mini packs of Oreos, smashed to a fine crumb
• 24 mini Oreos, for decoration

Directions

• for the cupcakes
• Preheat your oven to 180°C (fan). Line two 12 hole cupcake/muffins pan with paper cases.
• Mix together the milk and vinegar in a jug and set aside to curdle.
• Mix together all of the dry ingredients, including the smashed oreos, in a large bowl and mix until well combined.
• Add the oil and vanilla extract to the jug of curdled milk.
• Add the wet ingredients to the dry and mix until combined - dont over mix!
• Fill your cases until about 3/4 full and tap the pan on the counter a few times.
• Bake for 20-25 minutes, until a skewer comes out clean (mine took 25 minutes).
• Leave to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
• meanwhile, make the icing
• Cream the butter and fat together in a stand mixer or with a hand mixer until its gone slightly fluffy and paler in colour - takes about one minute.
• Add half the icing sugar, vanilla extract and 2 tablespoons of the milk and mix until fluffy.
• Add the remaining icing sugar and beat until fluffy again.
• Smash the Oreos not reserved to decoration into a fine crumb and fold into the frosting mixture. Add the extra milk if the mixture is too stiff.
• decorate
• Pipe the frosting onto each cupcake. Top each cupcake with a mini Oreo and bask in the glory.

Nutrition