Oreo cupcakes Vegan
Ingredients
4 x 23g packets mini Oreo cookies
1 1/3 cups self-raising flour
1/3 cup Dutch-processed cocoa powder
1/2 cup brown sugar
2 x 120g tubs apple puree
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/3 cup soy milk
1 teaspoon bicarbonate of soda
1 tablespoon apple cider vinegar
Chocolate Frosting
250g Nuttelex original dairy-free spread
1 teaspoon vanilla extract
2 2/3 cups icing sugar mixture
1/3 cup Dutch-processed cocoa powder, sifted
How to make:
1. Preheat oven to 180C/160C fan-forced. Line a 12-hole (1⁄3-cup-capacity) muffin pan with paper cases.
2. Reserve 14 Oreo cookies. Roughly chop remaining cookies. Sift flour and cocoa into a large bowl. Add sugar and chopped cookies. Stir until well combined. Make a well. Add apple puree, oil and vanilla to well, without stirring. Place milk in a jug. Add the bicarbonate of soda, then vinegar. Lightly whisk with a fork until frothy. Add to well. Stir until mixture is just combined3
3. Divide mixture evenly among prepared pan holes. Bake for 15 to 17 minutes or until cakes spring back when lightly touched. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.
4. Make Chocolate Frosting. Using an electric mixer, beat Nuttelex, vanilla, icing sugar mixture and cocoa until light and fluffy. Spoon chocolate frosting into a piping bag fitted with a 1.5cm fluted nozzle.
5. Remove and discard icing from 2 of reserved cookies. Finely chop to coarse crumbs. Pipe frosting onto cupcakes. Top with remaining reserved cookies. Sprinkle with cookie crumbs. Serve.
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