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Monday, 10 June 2019

Easy Oreo cupcakes recipe | Ft Kitchenaid

Vegan, quick & easy.

Say hello to my ULTIMATE cookies + cream cupcakes. 
I've wanted to update my recipe for cookies and cream cupcakes for a while and since it's almost my birthday... I thought now was the perfect time!
 Rich, light and moist chocolate cupcakes, with cookies + cream whipped buttercream, topped with cookie crumbles and dairy-free white chocolate drizzle- YUM!

This recipe is in collaboration with Kitchenaid.
To make this recipe, I used my Kitchenaid 'Food Processor' attachment.

This is an attachment every baker + chef needs in the kitchen! It's ideal for savory dishes and desserts.
I like to use my food processor for making raw cheesecakes, dips like salsa, hummus, veggies and grinding cookies for desserts etc.

I love how Kitchenaid have utilized the culinary hub on the stand mixers. It's great for space saving as you don't need to buy individual full-sized appliences.

It's quickly become my no.1 go-to kitchen appliance! I absolutely love it and all of the attachments I've tried so far, including:

For this cupcake recipe, I whizzed the cookies in the food processor to add into the buttercream.
The food processor comes with it's own set of versatile blades and attachments. 
This processor can slice, dice, grate, and cut. You won't need to use a knife ever again- haha!

Read more about the attachment here
These cakes are quick and easy to make and are great for special occasions, birthdays or any event needing a tasty treat!
Vegan cakes couldn't be easier! 

Preparation- 40 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy

Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-2 tablespoons of cacao powder
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the buttercream
-120g of vegan butter 
-350g of icing sugar
-1 & 1/2 teaspoon of vanilla extract
-50g of cookies & cream cookies
-1 teaspoon of dairy-free milk (if needed)

Ingredients for the core

-Cookies & cream cookies
-Dairy-free white chocolate

To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the dairy-free 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, cacao powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

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 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.

Fill the core (optional)
Step 1- Using an apple corer, core the middle of the cupcakes.

Step 2- Add the chocolate ganache into a piping bag and pip some ganache into each cupcake.

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

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

Step 3- Add the cookies into the food processor and whizz up until crumb like, then fold them into the buttercream.

Step 4- Transfer the buttercream into a piping bag fitted with an open star tip nozzle.

Step 5- Pipe a swirl of buttercream onto each cupcake.

To decorate, place a cookie on top of each cupcake and drizzle with melted dairy-free white chocolate (optional).

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.

This is a paid collaboration with Kitchenaid.
 A huge thank you to Kitchenaid for collabing on this recipe with me!

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  1. Your recipes and photography blow me away every time! These cupcakes look so delicious, I can't wait to bake them and share them with my family x

    Shannon |

    1. Aw thats so sweet! Thankyou so much Shannon! Happy baking :) x

  2. WOW these cupcakes look amazing!

  3. I love your recipes! Can I ask, when you say a can of coconut cream, what size is the can? I only seem to find very small ones. Is that the size you mean? Thank you and keep on cooking x


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