Vegan Oreo Cupcake recipe A vegan chocolate sponge with crushed up Oreo cookies and a light and fluffy vegan frosting with Oreo cookie crumbs 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!

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

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

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)

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!