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Sunday, 16 August 2020

Vegan Oreo Cupcakes recipe

Vegan.

Cupcakes and cookies sound like a delicious match if I must say so myself.

A vanilla sponge with Oreo cookie crumbles, a chocolate fudge core, a whipped chocolate buttercream topped with white chocolate dipped Oreo cookie.

    Why you must make these cupcakes?
  • They're moist
  • They are full of cookie crumbles
  • The chocolate buttercream is rich and creamy
  • These cakes are easy to make
  • You can add whatever core you fancy, whether that be Biscoff spread or caramel etc. Go crazy with it! 

Preparation: 20 minutes
Baking time: 18-20 minutes
Makes: Around 8-10
Level: Easy
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Ingredients for the cupcakes
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of vegetable oil / coconut oil (melted)
-6 Oreo cookies (crumbled)
-8 Oreo cookies (for the bases)

Ingredients for the chocolate ganache
-100g of dairy-free chocolate
-50g of dairy-free cream (You can use coconut cream or a vegan single cream)

Ingredients for the buttercream
-100g of dairy-free butter
-300g of icing sugar
-3 tablespoons of dark cocoa powder
-1 teaspoon of vanilla extract
+
-Oreo Cookies
-Dairy-free white chocolate (melted)
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Method (cakes)
1. Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases. Place an Oreo cookie into the bottom of each cupcake case (optional).

2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

4. Add the oil to the 'buttermilk' and whisk to combine. 

5. Add the wet ingredients into the dry and mix until a smooth batter.

6. Fold in the Oreo cookie crumbles. Dont over mix as you want the batter to remain white with chunks of Oreos inside.

7.  Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.

8. 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.

9. Place the cupcakes on a cooling rack and allow to cool fully before frosting.

Method (Chocolate ganache)
1. Place the dairy-free cream into a saucepan.
 Gently heat until it comes to a light simmer then turn off the heat.

2. Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.
Allow to cool slightly before filling the cupcakes.

Method (buttercream)
1. Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment. You can use a hand whisk or electric whisk.

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

3. Transfer the buttercream into a piping bag fitted with an open star tip nozzle.

4. Core the cupcakes with an apple corer and fill with chocolate ganache.

5. Pipe a swirl of buttercream on top of each cupcake.

6. To decorate, melt some dairy-free white chocolate. 
Dunk half an Oreo cookie into the white chocolate and place on top of the buttercream.
Repeat for all of the cupcakes.

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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2 comments

  1. Replies
    1. You can use coconut cream or any dairy-free based cream like 'Elmlea plant based cream'. Hope that helps :) x

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