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
- Oreo cookies
Buttercream
- 500g icing sugar
- 150g vegan butter
- 1-3 tbsp soya milk (optional)
- few drops vanilla extract
- crushed Oreo crumbs
Preparation
Mix the soya milk and cider vinegar together and set aside.
In a large bowl, mix the sugar and rapeseed oil together.
Add the milk mixture to the sugar and oil mixture.
Add the remaining ingredients and mix until smooth.
Spoon batter into cupcake cases and add an Oreo, either in the center or at the bottom, covering with more batter if needed.
Bake at 180C for 15 minutes.
For the buttercream, mix icing sugar, vegan butter, and add soya milk if needed, along with vanilla extract and crushed Oreo crumbs until smooth.