Vegan Oreo Cupcakes with Buttercream
Ingredients
- 300ml soya milk
- 2 tsp cider vinegar
- 200g sugar
- 100ml rapeseed oil
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 240g self raising flour
- 60g cocoa powder
- 1/2 tsp bicarbonate of soda
- Oreos
Buttercream
- 500g icing sugar
- 150g vegan butter
- 1-3 tbsp soya milk (optional)
- Few drops vanilla extract
- Crushed Oreo crumbs
Preparation
This recipe makes about 13 cupcakes.
Mix the milk and vinegar and set aside.
In a large bowl, mix the sugar and oil together, then add the milk mixture.
Add all the other ingredients and mix until smooth.
Spoon the batter into cupcake cases; for Oreo cupcakes, put a spoonful of batter, then an Oreo, and another spoonful of batter. Alternatively, place an Oreo at the bottom.
Bake at 180C for 15 minutes.
Frosting
Use 500g icing sugar and 150g vegan butter (Stork baking block is recommended).
Mix together; add 1-3 tbsp of soya milk if needed depending on the butter used.
Add a few drops of vanilla extract and some crushed Oreo crumbs.
