I’ve been pining for this vegan cupcake cookbook for months, but I just couldn’t bring myself to buy a book of recipes when there are so many great ones for free on the internet. When Christmas rolled around though, and my sister didn’t know what to get me, the stars aligned and I got my cupcake book. Dying to try a recipe out, I picked a cupcake that incorporated my childhood obsession, the Oreo cookie. I haven’t had an Oreo in years, and thanks to today’s post, I’ve had about 10 in the last two days. Well, what else was I supposed to do with the leftovers?
I made these cupcakes in minis, and I seriously regret it. But that’s only because I can’t mentally bring myself to eat five, even though it would only be equal to two regular sized cupcakes. Somehow, my brain just won’t do “five”. So, a word to the wise–make full-sized cupcakes and you won’t be sad like me.
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 10 Oreos, chopped (I used the golden kind, blingbling)
for the icing
- 1/2 cup Earth Balance butter
- 1 1/2 tsp vanilla extract
- 1/2 cup almond milk
- 1 3/4 cups confectioners’ sugar
- 1/2 cup crushed Oreos
- Preheat oven to 350˚F and line muffin pan with paper liners.
- Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla and almond extracts and beat until foamy. In a separate bowl, sift together the flour, cocoa, baking soda, baking powder, and salt. Add in two batches into wet ingredients and beat until no large lumps remain.
- Pour into muffin liners, filling three-quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the centre comes out clean. Transfer to a cooling rack and let cool completely.
- To make the icing, beat together butter and confectioners’ sugar. Add in vanilla and Oreos, beating until creamy. As necessary, add almond milk to reach your desired consistency.
As I said, these cupcakes are taken from this book, which (I’m going to tell you now) I will be raving about for months. The flavours and colours inside of these pages are absolutely mouth-watering, and if I can learn to decorate a cupcake to look 10% as great as the ones in the photos do, I’ll be happy as a clam. But unlike a clam, I’ll have a big smile pasted on my face, and a cupcake in my hand. You know, because clams don’t have hands.