Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12
This is the third cupcake batch that I made last weekend. Vegan cupcakes were requested so I went to the trusty vegan cupcakes recipe book and chose the cookies and cream version of the chocolate cupcake.
I did a bit of research to check that Oreos really were vegan…I always have a worry that I am going to use something I shouldn’t when baking for vegans so I triple check everything! And yes – around this time last year they changed the recipe in the UK making them vegan.
This is a lovely recipe. The basic cupcake is the same one used in the Vegan Black Forest Gateaux Cupcakes I made a while back so I knew they worked well. The addition of Oreos to the sponge and frosting is brilliant. You wouldn’t know that these were vegan!
- 245ml soya milk
- 1 tsp apple cider vinegar
- 150g granulated sugar
- 75g rapeseed oil
- 1 tsp vanilla extract
- 1/2 tsp chocolate extract
- 140g plain flour
- 35g cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 10 oreo cookies – chopped coarsely
Method:
- Preheat the oven to 180C and line a muffin pan with cases
- Whisk together the soya milk and vinegar in a large bowl, and set aside for a few minutes to curdle
- Add the sugar, oil, vanilla extract and chocolate extract to the soya milk mixture and beat until foamy
- In a seperate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt
- Add in two batches to wet ingredients and beat until smooth
- Stir in the crushed oreo biscuits
- Pour into the liners filling three-quarters of the way
- Bake for 18-20 minutes until a toothpick inserted comes out clean
- Transfer to a cooling rack to cool completely
- 115g vegetable fat (Trex)
- 115g soya margarine
- 560g icing sugar
- 1 1/2 tsp vanilla extract
- 60g soya milk
- 5 oreo cookies – mashed into crumbs
- 12 Mini oreo cookies (optional)
Method:
- Beat the Trex and soya margarine together until well combines and fluffy
- Add the sugar and beat for another 3 minutes
- Add the vanilla and soya milk, beat for another 5 to 6 minutes until fluffy
- Stir in the cookie crumbs
- Pipe your frosting onto cooled cupcakes and top with a mini oreo if desired
Overall these went down really well – they were mostly eaten by non vegans which is a great compliment!
DO NOT ADD SOYA or any other kind of milk to the frosting. Not only is it fine without it but adding any kind of milk to it curdles the frosting and you’ll just waste time and ingredeints
Hi Carla – thanks for your comment. I have added soya milk on the 3 occasions that I made them and they worked fine but it’s good to know!
Can I use self raising flour instead of plain flour if I leave out the raising agents?
Thanks
Yes I don’t see why not x
Are you sure mini oreo’s are vegan? I haven’t checked. I know that mini Jammie dodgers aren’t while the regular sized ones were(this has recently changed)
Sorry – I know my reply is rather delayed! They look vegan to me…Ingredients:
Wheat Flour, Sugar, Vegetable Oil (Palm), Fat Reduced Cocoa Powder 4, 6%, Wheat Starch, Glucose-Fructose Syrup, Raising Agents (Potassium Hydrogen Carbonate, Ammonium Hydrogen Carbonate, Sodium Hydrogen Carbonate), Salt, Emulsifiers (Soya Lecithin, Sunflower Lecithin), Flavouring (Vanillin) x
When you say grams of milk and rapeseed oil do you mean mls?
Hi Lauren – I know it’s odd but I weighed it in grams.