Easy Vegan Vanilla Oreo Cupcakes
Simple and delicious vegan cucpakes made with ingredients you most likely already have!
Servings: 12 cupcakes
Ingredients
Vegan Vanilla Cupcakes
- 200 grams sugar
- 220 grams self-raising flour
- ½ teaspoon salt
- 250 ml soya milk or other milk alternative
- 80 ml sunflower oil
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
Vegan Oreo Icing
- 500 grams icing sugar
- 160 grams vegan butter
- 5 Oreos, crushed
Instructions
- Preheat the oven to 170°C and line one cupcake pan with 12 cupcake cases.
- Sift the flour and salt together, add this with the suagr to a bowl of an eletric mixer fitted with a whisk attachment. Whisk to combine.
- In a jug, combine the oil, vanilla, and milk alternative. With the motor running add the wet ingredients to the dry ingredients and mix until just combined.
- Add the vingear and mix again briefly.
- Fill the cupcake cases with the mixture until ¾ full and bake in a preheated oven for about 12 minutes or until cooked. Allow the cupcakes to cool before icing.
- To make the icing, place the vegan butter and the icing sugar in a bowl of an electric mixer fitted with a paddle attachmnet. Beat on medium speed until combined. Mix on high speed until light and fluffy.
- Fold through the crushed Oreos with a spatula. Fill the piping bag fitted with a piping nozzle with the icing and swirl the cooled cupcakes. Top with more crushed Oreos, enjoy!
