Vegan Oreo Cupcakes!

Hey guys!

So today I once again strayed off being raw... but for good reasons! Today I created VEGAN Oreo Cupcakes!

Now, you're probably thinking "How can something be vegan with Oreos in it?"

Well, my friends... Oreos just happen to be vegan! Yep, that's right, that "cream" isn't really cream! (Which makes you wonder what it could be... oh well, at least it's not some unknown body part haha)

So I got the base of the recipe from here:

http://www.chow.com/recipes/10794-basic-vegan-chocolate-cupcake

It's a fantastic recipe even without the changes I made so if you just want the base for a vegan chocolate cupcake go ahead and click that link, but here's what I did, as I made two different batters - one Oreo and one chocolate - and then layered them.

Vegan Oreo Cupcakes

Oreo Cupcakes

Ingredients

• 1/2 Cup Almond Milk
• 1/2 tsp Apple Cider Vinegar
• 1/3 Cup Granulated Sugar (I used Low GI cane sugar, but you can use whatever)
• 1/6 Cup Canola Oil
• 1 tsp Vanilla Essence
• 1/2 All Purpose Flour (I used wholemeal, but you can use whatever)
• 1/2 tsp Baking Soda
• 1/4 tsp Baking Powder
• Pinch of Salt
• A few heaped teaspoons of blended Oreos (take of the cream and chuck about 5 Oreos in a food processor and blend until fine, you'll have left over but save this for the icing)

Method

1. Preheat oven to 180*C (350*F) and set out your muffin pan with cupcake patties or cupcake wrappers or whatever you call them haha
2. Whisk milk and vinegar together and then set aside for a couple minutes until it froths up and curdles slightly
3. Add the sugar, oil and vanilla to that mixture and beat until foamy.
4. In a seperate bowl sift flour, baking soda, baking powder and salt and then add this mixture into the wet ingredients, beating in half at a time. Then add in the crushed oreos and beat until it's well distributed. If the mixture looks too liquidy you can add a bit more flour to it.

Chocolate Cupcakes

Ingredients

• 1/2 Cup Almond Milk
• 1/2 tsp Apple Cider Vinegar
• 1/3 Cup Granulated Sugar (I used Low GI cane sugar, but you can use whatever)
• 1/6 Cup Canola Oil
• 1 tsp Vanilla Essence
• 1/2 All Purpose Flour (I used wholemeal, but you can use whatever)
• 1/2 tsp Baking Soda
• 1/4 tsp Baking Powder
• Pinch of Salt
• 1/4 Cup Cocoa Powder

Method

1. Preheat oven to 180*C (350*F) and set out your muffin pan with cupcake patties or cupcake wrappers or whatever you call them haha
2. Whisk milk and vinegar together and then set aside for a couple minutes until it froths up and curdles slightly
3. Add the sugar, oil and vanilla to that mixture and beat until foamy.
4. In a seperate bowl sift flour, baking soda, baking powder, salt and cocoa, then add this mixture into the wet ingredients, beating in half at a time. If the mixture looks too liquidy you can add a bit more flour to it.

Now...

When you have both batters ready, spoon some of each into each cupcake holder and layer them - it should make 12 cupcakes. Then place them into the oven for about 20 minutes or until a toothpick comes out clean. Take them out and let them cool before you ice them.

Oreo Cupcake Icing

I just did a simple "butter"cream icing, with icing sugar and Nuttelex spread and the remaining crushed up Oreo cookies. I can't tell you how much I used I just did it by eye. Start with the icing sugar first because I put way too much nuttelex in the first time and it was gross. Also, mix it with a wooden spoon. Just add about a teaspoon of melted Nuttelex (or other vegan butter-like spread) at a time and mix well until it starts to bind together. Once you're happy with the taste and consistency, add the oreos and mix until well combine. Spread onto each cupcake and top with half an Oreo - and you're done!


I hope you guys enjoy this recipe, it turned out really great for me so I hope it does the same for you! Make sure to comment your results below and any changes you made to spice it up a little!

Until next time!

Danni 
x