Do you love cupcakes but are looking for vegan options? Then, we have just the right recipe for you! These Vegan Oreo Cupcakes will be the coolest thing you will ever try. These cupcakes have a rich chocolatey and velvety taste from the Oreos and a butter-like frosting that you will come back looking for more. The touch of Red Maraschino Cherries gives you that sweet cherry kiss taste that kids and adults will love and find irresistible. These melt-in-your-mouth cupcakes are a perfect treat for yourself or gatherings such as birthday parties and get-togethers.
Ingredients
1 1/2 cups All Purpose Flour
1/2 cup Cocoa Powder (unsweetened)
1 cup Brown Sugar
1/2 teaspoon Salt
1 cup Non-Dairy Milk (e.g. almond, soy)
2 teaspoons Baking Powder
1 teaspoon Vanilla Extract
1/3 cup Vegetable Oil
1 tablespoon Flaxseed Meal
3 tablespoons Hot Water
2 cups Powdered Sugar
1 tablespoon Non-Dairy Milk
1 teaspoon Vanilla Extract
2 tablespoons Vegan Butter
12 Oreo Cookies
6 Red Maraschino Cherries
12 Oreo Cookies
1/2 teaspoon Cinnamon Powder
1 teaspoon Brown Sugar (Optional)
Instructions
Ensure middle shelf is in place in the oven. Preheat oven to 350 °F.
In a large mixing bowl sift flour and sugar, then add salt, baking powder and cocoa powder. Mix well.
In a small bowl, add one tablespoon of flaxseed meal and 3 tablespoons of hot water. Mix well, and let sit for 1 minute to thicken.
Add milk, oil, vanilla extract, and flaxseed mixture to dry ingredients and mix sufficiently, avoiding over mixing.
Using cupcake liners, line a cupcake tray. Place an entire Oreo cookie in each liner.
Sprinkle with cinnamon powder and brown sugar
Pour cupcake batter in the liners on top of the Oreo lining and place it on the middle shelf of the oven.
Bake for 20 to 24 minutes. Cake tester Inserted into the middle must come out clean.
Relocate tray to cooling rack and cool completely before frosting.
In the Electric Mixer Bowl, add powdered sugar, non-dairy milk, vanilla extract and vegan butter. With the whisk, starting slowly and increasing speed gradually, whip until the frosting is smooth, light, and fluffy. If the frosting is too soft, add powdered sugar, or add a little non-dairy milk if it is too stiff.
Fill the piping bag with frosting and swirl the frosting over the cupcakes.
Break off about 1/2 of each of the 12 Oreo Cookies. Insert the large cookie piece, broken edge into the frosting, located off-center from the top of the cupcake and just deep enough to hold stable, into the cupcakes. Finish with the cookie standing more or less vertical.
Cut each cherry into two halves and position a half on each cupcake.
Break into large coarse pieces with the remaining 1/2 cookie and sprinkle around each cupcake frosting.
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