Recipe Vegan Oreo cupcakes : Easy, Special and Delicious

Recipe Vegan Oreo cupcakes : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Vegan Oreo cupcakes. This Recipe Vegan Oreo cupcakes : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Vegan Oreo cupcakes was necessary 30m, cook 20m and serving 12. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Vegan Oreo cupcakes

No-one will guess these rich, sweet and luscious Oreo-filled cupcakes are vegan!

Vegan Oreo cupcakes


14 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 tsp vanilla extract










  • 1/3 cup soy milk










  • 1 tsp bicarbonate of soda










  • 1 tbsp apple cider vinegar


  • Chocolate Frosting










  • 250g Nuttelex original dairy-free spread










  • 1 tsp vanilla extract










  • 2 2/3 cups icing sugar mixture










  • 1/3 cup Dutch-processed cocoa powder, sifted









  • Select all ingredients










5 Method Steps






  • Preheat oven to 180C/160C fan-forced. Line a 12-hole (1⁄3-cup-capacity) muffin pan with paper cases.


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    Run out of self-raising flour? Learn how to use it making plain flour and baking powder, plus get some tips for measuring and storing.







  • 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 bicarbonate of soda, then vinegar. Lightly whisk with a fork until frothy. Add to well. Stir until mixture is just combined.





  • 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.





  • 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.





  • 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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