I have really only recently rediscovered Oreos and I kind of feel like that was a mistake because they are really delicious and it is very easy to eat a whole packet! I now have to rush past the Oreo aisle at the supermarket and look the other way. Baking Oreo cupcakes is a very legitimate reason for buying Oreos though and really, any reason will do.
- CUPCAKES
- 325g self-raising flour
- 265g white sugar
- 15 finely crushed Oreos (remove cream centre first)
- ½ tsp bi-carbonate soda
- 150ml vegetable oil
- 1½ cup almond milk
- 2 flax eggs (30g flax meal mixed with ⅓ cup water – mix just before use)
- 1 tsp vanilla extract
- ICING
- 300g vegan margarine
- 470g icing sugar
- 1tsp vanilla extract
- 15ml aqua faba (liquid from a can of chickpeas)
- 15 finely crushed Oreos (remove cream centre first)
- CAKE
- Pre-heat oven to 175C (347F).
- Add sifted flour, sugar, bi-carb, crushed Oreos into a large bowl and mix well.
- Add milk, oil and vanilla into dry ingredients.
- Beat until just combined
- Add flax egg and mix until just combined
- Spoon into cupcake wrappers - an ice-cream scoop gives the perfect amount.
- Place on a flat tray (or cupcake tin if using paper wrapper instead or cardboard)
- Cook for 18-20 minutes until a cake tester comes out clean.
- Transfer to a cooling rack.
- ICING
- Mix margarine until soft and fluffy.
- Add icing sugar in batches and mix in between until well combined.
- Add vanilla and beat well.
- Add aqua faba and beat for up to 5 minutes until icing soft and silky.
- Use a spatula to mix through the crushed Oreos.
- Ice cupcakes once completely cooled and top with an Oreo.
BAKING TIPS
Flax Meal
My preference is for Golden flax meal. I feel like it works better in the cake batter but that could be my imagination. It definitely looks better in a light coloured cake because the brown flax meal can leave flecks of brown which you can see.
I usually get golden flax meal from a health food shop but when I couldn’t find the one I like recently, I bought Golden Flax seeds from my local IGA supermarket (Australia) and ground them myself in my coffee grinder. I am so happy with how my cakes turned out, that I am going to grind my own from now one. It takes a few seconds in an electric coffee grinder and the meal is nice and fine.
Cupcake Wrappers
I also prefer to use the more upright cupcake wrappers in a thin cardboard rather than the traditional wrappers. The reason is that the traditional wrappers can be very fickle about peeling back from the cooked cake. If you undercook slightly then do it. If you keep them in a sealed plastic container, they do it. It doesn’t always happen but with the wrappers than I now use, it never happens and that make me happy! The other great advantage of these wrappers is that you don’t have to use a special pan. Then just sit on a flat tray and won’t lose their shape.
Ice-Cream Scoop
This is the best and fastest way to get the perfect amount of cake batter in each cupcake wrapper. You need the old style scoop with the release handle. Makes baking so much faster.
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