Delicious vegan Oreo cupcakes made from a delicate chocolate cupcake topped with an Oreo buttercream. Irresistibly delicious sweet sin. Especially suitable to leave a lasting impression at the next coffee party. Creamy, sweet, fluffy and delicious.
60gAlmond flouralternatively coconut flour, or more spelt flour
25gOatmealI grind oatmeal for this in my Blendtec, alternatively buy ready-made oatmeal
100gSpelt flouror a gluten-free flour blendNote: The cupcakes will not be completely gluten-free until the Oreos are used in the gluten-free version, here: https://amzn.to/3uS2RhE
Preheat the oven to 190deg (convection) 210deg (top/bottom heat) and line a muffin baking tray for 12 muffins with muffin cups or lightly grease. Mix the vegetable milk with the apple cider vinegar and set aside.
Prepare the flaxseed eggs in a large baking bowl and let them sit for 5 minutes.
2 Piece Flaxseed eggs
Add the baking soda to the vegetable milk and apple cider vinegar mixture and stir. It should foam slightly.
1 ½ tbspn Baking soda, 1 tbspn Apple cider vinegar, 115 ml Plant milk
Add the sugar, maple syrup and plant milk mixture to the flaxseed eggs and stir. Add applesauce, oil and salt and continue stirring.
2 Piece Flaxseed eggs, 1 tbspn Apple cider vinegar, 115 ml Plant milk, 75 ml maple syrup, 80 g Raw cane sugar, 65 g Frying and baking oil, 245 g Apple pulp, A pinch of salt
Now add cocoa powder, almond flour, oat flour and spelt flour and mix until smooth. The dough should not be too firm or too liquid, so that it is easy to portion.
60 g Cocoa powder, 60 g Almond flour, 25 g Oatmeal, 100 g Spelt flour
Divide with a spoon into the muffin moulds evenly.
Place in the oven and bake for 30-35 minutes. With a toothpick pierce the muffin when it comes out clean, they are ready. Remove from the oven and allow to cool completely.
For the frosting, place margarine, powdered sugar and Oreos in a blender and blend to a fine cream.
120 g Margarine, 200 g Powdered sugar, 8 Piece Oreo cookies
Pour into a piping bag and decorate the completely cooled muffins with it. Decorate each with an Oreo cookie and enjoy. Important: The muffins must be completely cooled, otherwise the frosting will melt on top. If the buttercream is too soft and does not work well, place it in the refrigerator again and let it set.
Keep the rest (if any) in an airtight box in the fridge for up to a week.