The ultimate sweet treat- these Vegan Cookies & Cream Cupcakes featuring our BioButtery aren’t going to last long on the kitchen bench! We’ve used Oreos here, (a vegan staple), but feel free to substitute for any other vegan cookie with a similar consistency.
Ingredients
Cupcakes
1 Cup plant-based milk (we used almond milk)
1 Tbsp white vinegar
1 + ½ Cups plain flour (feel free to substitute for a gluten-free alternative)
½ Tsp baking powder
¼ Tsp bicarbonate of soda
1 Tsp vanilla extract
¼ Cup canola oil
¾ Cup sugar
1 Pinch salt
8 – 10 Vegan cookies (we used Oreos, but anything a similar size and consistency will work)
Frosting
½ Cup BioButtery
1 Tbsp plant-based milk (we used almond milk)
1 Tsp vanilla extract
3 – 4 Cups icing sugar
5 – 6 Crushed vegan cookies to decorate
Method
1) Preheat oven to 180°c and line a cupcake pan with cupcake cases.
2) In a bowl, add the plant-based milk and vinegar. It will appear to split but this is ok!
3) Crush your first round of vegan cookies using a mortar and pestle or your preferred method. Set aside.
4) In a large bowl add sugar, oil and vanilla and beat with an electric mixer until smooth.
5) In a new bowl, sift flour, baking powder, bicarb soda and salt and mix.
6) Slowly add dry ingredient mix to the wet ingredient mix, alternating with the milk and vinegar mix. Make sure ingredients are fully combined before adding more to the mix. Once the batter is smooth, fold through the crushed cookies.
7) Spoon into cupcake cases – about 2/3 full and bake for 20 minutes or until a skewer comes out clean. Set aside and make sure cupcakes are fully cooled before icing with frosting.
8) Crush remaining cookies into crumbly consistency with a mortar and pestle.
9) Using a hand mixer or stand mixer with paddle attachment, beat BioButtery until creamy (roughly 1-2 minutes).
10) Add in 3 cups of your icing sugar and beat until combined with the BioButtery. Once thick, add vanilla and almond milk. If the mixture thins out too much, add in extra icing sugar until the mixture reaches frosting consistency.
11) Make sure your cupcakes are completely cool before icing. You can try using a piping bag, or if this is too fiddly, go ahead and spoon it on. Don’t forget to lick the spoon for us!
12) Pop the rest of your crushed cookies on top and you’re done.
Enjoy!