If there’s one thing to know about me, I LOVE Oreos! I even have a tattoo of one (and they’re vegan in Aus!)
Now to these cupcakes, I’ve made them big, I’ve made them mini, I’ve fed them to non-vegans and they’ve passed the test with flying colours! They’re fluffy, *moist*, and it’s so hard to stop at one!
Oreo Cupcakes
Course: Dessert, SnackDifficulty: Medium
Servings
12
CupcakesPrep time
20
minutesCooking time
20
minutesTotal time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 cup 1 Milk of choice
1 TBS 1 Vinegar
1 1/2 cups 1 1/2 Flour
1/2 tsp 1/2 Baking powder
1/4 tsp 1/4 Bicarb soda
Pinch Salt
3/4 cups 3/4 Sugar
1/4 cup 1/4 Oil
1 tsp 1 Vanilla
8 8 Oreos, crushed small
- Buttercream
1/2 cup 1/2 Nuttelex
1 TBS 1 Milk of choice
1 tsp 1 Vanilla
3 cup 3 Icing sugar
6 6 Oreos, filling removed and crushed finely
Mini Oreos (optional)
Directions
- Mix milk and vinegar and set aside (this creates a vegan buttermilk). In a separate bowl sift flour, baking powder, bicarb soda and salt and mix to combine.
- In a large bowl add sugar, oil & vanilla and beat with an electric mixer. Slowly alternate beating in the flour mix and milk mix until all incorporated and the mixture is smooth. Mix in the crushed oreos.
- Preheat oven to 180. Spoon mixture into a cupcake pan lined with cases until their 2/3 full. For standard cupcakes cook for 20 minutes, for minis cook for 15 minutes or until they’ve raised and bounce back when touched. Transfer to a wire rack to cool.
- Whilst the cupcakes are cooling make the frosting. Beat the nuttelex with an electric mixer for 2 minutes or until light and fluffy. Add 3 cups of icing and beat until combined. Add in the milk & vanilla, then the crushed oreos. Alter the consistency by adding in more milk/sugar.
- Decorate the cupcakes by either piping the icing on, spreading it, or using whatever method feels the most comfortable to your skill level. I love topping these with mini oreos for texture, but decorate as you please!
