Vegan Oreo Cupcake recipe

[schema type=”recipe” name=”Vegan Oreo Cupcake recipe” author=”Rachel Howard” pubdate=”2014-04-13″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2014/04/Vegan-oreo-cupcakes-700.jpg” description=”A vegan chocolate sponge with crushed up Oreo cookies and a light and fluffy vegan frosting with Oreo cookie crumbs” prepmins=”15″ cookmins=”20″ 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!

[callout title=Ingredients for the Sponge:]

• 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

[/callout]

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

[callout title=Ingredients for the frosting and topping:]

• 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)

[/callout]

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!