Rich, chocolatey cupcakes with Oreo frosting and an Oreo hidden at the bottom. These Vegan Oreo Cupcakes are a real treat and perfect for an Oreo lover!
Preheat the oven to 160°C (fan assisted, 180°C non fan). Line a muffin tin with 12 paper cases and put an Oreo in the bottom of each case. Set aside
Pour the soy milk into a jug and add the lemon juice. Whisk and leave to one side. It will start to curdle
Add the margarine, coffee and golden syrup to a pan and gently melt over a medium heat. Once melted take off the heat and allow to cool slightly
Sift the flour, cocoa powder, sugar and bicarbonate of soda together in a bowl before adding the milk and margarine mixtures. Stir well until the batter is smooth
Divide the mixture evenly between the cupcake cases and bake for 18-20 mins or until a cocktail stick comes out clean
Allow the cupcakes to coo in the tin for 10 minutes or so before transferring to a wire rack to cool completely
When the cupcakes are completely cool, make the frosting. Whizz the Oreos in a food processor until you have a fine crumb
Add the dairy-free margarine to your mixer and beat until smooth. Add the icing sugar and beat until thoroughly mixed
Add in the Oreo crumbs and stir briefly. Spoon the frosting into a piping bag with a large round nozzle and pipe onto the cupcakes
After you have piped the frosting onto the cupcakes, decorate each with half an Oreo
Keep in an airtight container for 2 days.
Nutritional information is given as a guide only and my vary.
Vegan Oreo Cupcakes https://www.curlyscooking.co.uk/vegan-oreo-cupcakes/
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