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Ultimate Oreo Cupcakes

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I love cupcakes. Love cupcakes. This passionate love affair paired with the fact that I finally received “Vegan Cupcakes Take Over The World” in the mail a few days ago, resulted in a cupcake baking extravaganza this past weekend. Every single recipe in the book looks incredible and believe me I will get through each and every one of them, but the first one that caught my eye (and heart) was for the Oreo Cupcakes. They were ridiculously easy to make and came out SO GOOD. Really. I brought these into work and one co worker likened them to “a ride through the cosmos on a giant Oreo”. I mean… come on people, if that doesn’t sway you, I don’t know what will.

What You Need:

The Cupcakes:

1 cup soy milk

1 teaspoon apple cider vinegar

3/4 cup sugar

1/3 cup canola oil

1 1/2 teaspoon vanilla

1 cup all-purpose flour

1/3 cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup crumbled Oreos (yep! They’re VEGAN.)

The Frosting (Best Part!):

1/2 cup Earth Balance

3 1/2 cups powdered sugar

1 1/2 teaspoons vanilla

1/4 cup plain soy milk

1/2 cup of crumbled Oreos

What You Do:

For the cupcakes:

Preheat oven to 350°F  and line muffin tins with 12 cupcake liners.

Mix together the vinegar and the soy milk in a small bowl and set aside for a few minutes. Add in the sugar, oil, vanilla and beat together. In another bowl, add flour, cocoa powder, baking soda, baking powder and salt. Add the mixtures together and mix until no clumps remain. Add in one cup of crumbled Oreos and mix well.

Pour the batter into the cupcake tins, filling up about 2/3 of the way. Place in the oven and cook for 18-20 minutes. Remove from the oven and let cool completely before frosting.

For the Frosting:

Mix the margarine and sugar in a large bowl and beat well. Add in the vanilla and soy milk and continue mixing for another few minutes. Add the crumbled Oreos and continue mixing. I find that at this point, the frosting has a rather thin consistency (as the butter is fully melted) so I like letting it sit in the fridge to harden up a bit before frosting.



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