Cookies and cream is one of those perfect combinations when you just know it is going to be delicious. It is a pretty safe best that most people are going to enjoy a chocolate biscuit, and I am yet to meet someone who doesn’t like cupcakes, so this recipe is bound to be an instant crowd pleaser. Seriously, do you know anyone who doesn’t like cupcakes? I am sure they don’t exist.
Anyway, I always assumed that Oreo’s, with their creamy centre, automatically qualified for my no eat list as surely they contained dairy. Only a few months ago I was reading a blog which informed me that Oreo cookies are in fact vegan. A quick check of the packet next time I was in the grocery store confirmed it. Who knew!?
Wanting to fully embrace this news I began to think about a cookies and cream cupcake using Oreos. It would be based on the chocolatey cookie flavour of the oreo but with the sweet and soft deliciousness of a vanilla cake. Some recent baking attempts made me feel pretty confident that I could make the cake taste how I was imagining while being not only dairy-free but completely vegan friendly.
The challenge was set, I just needed to find a free weekend!
As we get to the final months of the year, time moves at lightning fast speeds and before we are ready it is December – the month of Christmas parties and all round celebrations! But before I bust out my Christmas cooking, I had to make these cookies and cream cupcakes as I just couldn’t stop thinking about them!
Now guys, I am not going to lie to you. The first batch was bad. The cupcake was more like a bland muffin and the icing was buttery (even without real butter!). It was nothing like what I was hoping for. I am the first to admit that baking doesn’t always go to plan and it can be really disappointing. But the next morning with a fresh approach, I made a few tweaks to my recipe and gave it another shot, and this time it was a success!
If you didn’t know what went into these, I guarantee you couldn’t tell me they are vegan! Sweet, soft and deliciously decadent – the perfect combo for a cupcake if you ask me.
If you have any friends with dietary requirements, I recommend whipping up a batch of these. Actually just make them for anyone, or just for yourself. You can’t really go wrong with Oreos!
- 1 cup almond milk
- 1 tbsp white vinegar
- 1 cup plain flour
- ½ self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla
- ¼ cup canola oil
- ¾ cup sugar
- pinch salt
- 6 oreo biscuits
- ½ cup dairy-free butter*
- 1 tbsp almond milk
- 1 tsp vanilla
- 2 ½ cups icing sugar
- 4 oreo biscuits crushed
Add vinegar to almond milk and set aside. It will split the milk, but that is ok as it helps to create a soft cupcake texture.
Using a mortar and pestle crush up the oreo biscuits until they are a fine crumb. Set aside.
In a large bowl, add sugar, oil and vanilla and beat with an electric mixer.
Add in sifted flours, baking powder, and salt. Continue mixing.
Slowly add in milk, ¼ cup at a time making sure it is completely mixed through before adding more.
Once batter has come together, mix through crushed oreos.
Spoon into a cupcake pan lined with cases.
Bake in a 180C oven for 20 minutes or until cakes bounce back when lightly touched.
Set aside to cool.
Crush up oreos again using your mortar and pestle. Make sure there are no large bits and that it is a fine crumb as it will need to be piped onto the cakes and you don’t want any biscuit pieces getting stuck.
Add dairy-free butter* to a large bowl and begin beating using an electric mixer.
Slowly add in icing sugar, ¼ cup at a time beating it completely into the butter before adding more.
Once all of the sugar has been added the frosting will be quite stiff. Mix in the almond milk and vanilla and beat again to combine. The frosting will be a much smoother consistency.
Finally, beat through crushed oreos.
Spoon mixture into a piping bag and pipe onto cakes ensuring they are completely cool as any heat left in the cakes will melt the icing.
Decorate with a mini oreo cookie if you desire, otherwise just enjoy!
*I always use Nuttelex Lite to replace butter and I have found it makes a delicious frosting!