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Friday, 9 June 2017

The best vegan Oreo cupcake recipe

Vegan, gluten/wheat-free cakes, Easy
Oh, my goodness, I think I have one of my favourite desserts, not only because of it's OREO but because they look super heavenly! 
Moist and fluffy vegan chocolate cakes with a hidden oreo with thick & creamy dairy-free Oreo frosting! 
I wanted to make some cute and scrumptious cupcakes for my 21st birthday on the 14th June. I wanted to bake a batch for family & friends to enjoy. I love sharing my creations and showing people that vegan food can taste amazing!!!

These cupcakes are perfect if you like Oreos as there is a hidden oreo at the base of the cake which is a tasty little surprise, along with Oreo crumbs mixed into the frosting *drools*.
The cake itself is gluten/wheat-free but the oreos contain wheat!
These cakes are quick and easy to make! They are my go-to chocolate cupcakes and i couldn't reccomend them highly enough, they are the best! They taste just like bakery-style cupcakes. P.S, you can whip up a batch of these delicious cakes in under 30 minutes, yay!

Preparation time- 10 minutes
Baking time- 18-20 minutes
Level- Easy

Ingredients for the cakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour (I use gluten-free)
-245g of golden caster sugar
-2 tablespoons of cacao powder
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-Pinch of salt
-60g of coconut oil (melted)
-2 teaspoons of vanilla flavouring
-1 pack of Oreo cookies

Ingredients for the frosting
Vegan buttercream (Get my recipe here) + 1/2 pack of finely blended Oreo cookies 

-1/2 pack of Oreo cookies (cut in half)

Step 1- Preheat your oven to 160 degrees c and line a cupcake tin with cupcake cases.

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, cacao powder, baking powder, bicarbonate of soda and salt.
Mix well to combine.

Step 4- Add the coconut oil and vanilla to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix.
Step 6- Pop an Oreo cookie into each case then fill the cases 3/4 full with delicious 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. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

 Prepare your buttercream
Get my buttercream recipe here.

I added some finely blended Oreo cookies into the frosting, which creates a light grey, perfect Oreo colour (and flavour)
Step 9- Pipe a swirl of buttercream onto each cupcake and top off with 1/2 Oreo cookie. You could even sprinkle over some ground Oreos too.

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


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  1. This sounds heavenly! I've literally been craving oreos all day haha

    1. Aww thankyou! I am sure these cupcakes with fix your craving! You are going to love them :) Happy baking xx

  2. My kid always like to eat cupcakes

  3. Hey!!! these cupcakes look to die for! i was just wondering what frosting tip you used to ice them?

    1. Thankyou so much! I use my trusty Wilton 2d (closed star tip) x

  4. Looks great! How many cupcakes you get in this portion?

    1. This recipe makes approximately 10-12 cupcakes :) x

  5. Hi I noticed these have slightly more sugar than they do flour which I haven't seen before. Are they overly sweet?

    1. Hello Emily, They are not overly sweet at all but rich in chocolate flavour and not forgetting cookies & cream! Really delicious :) x


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