Vegan Food & Living - October 2017

VEGAN FOOD & LIVING OCTOBER 35

240ml (8½fl oz) almond milk

1 tsp apple cider vinegar

210g (7½oz) self-raising fl our (I use gluten-free)

245g (8¾oz) golden caster sugar

2 tbsp cacao powder

½ tsp baking powder

½ tsp bicarbonate of soda

a pinch of salt

60g (2oz) coconut oil, melted

2 tsp vanilla fl avouring

1 pack of Oreo cookies

FOR THE BUTTERCREAM FROSTING

380g (13½oz) icing sugar, sifted

350g (13oz) dairy-free butter/margarine (I used Tomor)

1 tsp vanilla extract

½ a pack of fi nely blended Oreo cookies

TO DECORATE

½ a pack of Oreo cookies, cut in half

1 Preheat the oven to 160°C/Gas

Mark 3 and line a 12-hole cupcake

tin with cupcake cases.

2 In a small bowl, combine the almond

milk with the apple cider vinegar and

whisk until fully combined. Set aside

for 10 minutes to curdle. This creates

a vegan 'buttermilk'.

3 In a large mixing bowl, sift the flour,

sugar, cacao powder, baking powder,

bicarbonate of soda and salt. Mix

well to combine.

4 Add the coconut oil and vanilla

to the buttermilk and whisk to

combine. Add the wet ingredients

into the dry and mix.

5 Pop an Oreo cookie into each case,

then fill the cases three-quarters

full with batter. Tap the tins on the

worktop to remove any air bubbles.

6 Pop the cakes into the oven and

bake for 18-20 minutes. They are

done when you put a knife or

skewer in and it comes out clean

and they are springy to the touch.

7 Place the cupcakes on a cooling rack

and allow to cool fully. Once cool,

pop them into a sealed container to

keep them fresh before frosting.

FOR THE FROSTING

8 Cream the butter in a bowl with

a hand mixer on a low speed until

creamy. When smooth, creamy and

light in colour, carefully sift in the

icing sugar and drizzle in the vanilla

extract. Whizz together until fluffy

and fully combined.

9 I added some finely blended Oreo

cookies into the frosting, which

creates a light grey, perfect Oreo

colour (and flavour).

10 Pipe a swirl of buttercream frosting

onto each cupcake and top off with

half an Oreo cookie. You could even

sprinkle over some ground Oreo

too. Serve fresh or store in a sealed

container, in or out of the fridge, as

the buttercream will still firm up at

room temperature.

Oreo cupcakes

By Holly Jade from The Little Blog of Vegan (www.thelittleblogofvegan.com)

Makes 12 | Prep 10 mins | Cook 20 mins | Calories 527 (per cupcake)

Saturates Salt Sugar Protein

14.6g 0.27g 30.7g 3.8g

Total fat

35g

VFL17.AfternoonTea.indd 35 07/09/2017 16:28