Cookies n Cream Cupcakes

You will need:

1 cup soy milk
1 tsp. apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/5 tsp. vanilla extract
1 cup plain flour
1/3 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup oreos - chopped coarsely

Preheat oven to 180°C and line a muffin pan with paper liners. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). Mix in the sandwich cookies. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Vegan Fluffy Buttercream Frosting

1/2 - 3/4 cup of nonhydrogenated margarine (I used nutellex)
3 1/2 cups of icing sugar
1 1/2 tsp. vanilla extract
1/4 c. plain soy milk

Beat the shortening and margarine together until well-combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and the soy milk, and beat for another 5 to 7 minutes until light and fluffy. Just fold in chocolate sandwich cookie crumbs to make it match the cupcakes. If not fluffy enough, add more icing sugar and beat.

Smear or pipe onto cupcakes and then sprinkle with crumbled oreos.


ENJOY!