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Thursday, 12 April 2018

Cookies & cream cat cupcakes recipe

Vegan, quick & easy.

Delicious lightly chocolate cat cupcakes with a hidden cookie & cream surprise at the bottom- are you drooling yet?
Light, fluffy and moist cupcakes with oreo cookies in the cake, a smooth & rich Oreo buttercream rolled in desiccated coconut, topped with my homemade royal icing to make the cats 'come to life!'.

I made these cakes as it's my cat (Tiggs) birthday this week, he'll be 16. Even though he's old for a cat, he still plays and acts like a kitten- he's my world! 
I love making animal based cupcakes and cakes, and it's my first time making a cat (surprisingly).
I had so much fun making these, you could always decorate them to look like your own pet. Just get creative!
These cakes are a cookie & cream lovers heaven! 

Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 8-10
Level- Easy

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Ingredients for the cakes
-240ml of dairy-free milk (I use almond)
-1 teaspoon of apple cider vinegar
-210g of self-raising flour 
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-15g of Oreo cookies (crushed)
-60g of coconut oil (Melted)

Ingredients for the buttercream
-130g of butter (I use Tomor)
-400g of icing sugar
-30g of Oreo cookies (Finely crushed)
+
-Dairy-free milk (if needed)

Decorations
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To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases and add a mini or large Oreo cookie to the bottom of each cupcake case. 

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine, then fold in the crushed Oreo cookies.
Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully before frosting.

To make the frosting
Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add the icing sugar and crushed Oreo cookies.
Whizz together until fluffy & fully combined.
Add a splash of dairy-free milk if too thick.

Step 3- Transfer the buttercream into a piping bag fitted with a large round tip nozzle.

Step 4- Pipe a bulb of buttercream onto the cupcake and pipe on a nose and ears (see photo below)
Step 5- Colour some desiccated coconut with black food colouring and roll the cake into the coconut (this acts as the cat's fur).
Decorate with some royal icing. Get my recipe here.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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Holly Jade
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2 comments

  1. These cupcakes are adorable! I absolutely love your recipes!

    ReplyDelete

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