OREO CUPCAKES
Servings: 12 servings | Calories: 182kcal | Author: Andrea Aronica
Ingredients
175ml warm water
65g brown sugar
125ml classic cashewgurt* (Happy Cashew)
250g all-purpose flour
80ml seed oil
13g baking powder
25g unsweetned cocoa powder
130ml vegetable cream
3 tsp vanilla extract
6 oreo cookies
Method
Preheat oven to 180°C;
Whisk classic cashewgurt (Happy Cashew), all-purpose flour, seed oil, warm water, brown sugar, vanilla extract and baking powder in a big bowl until combined;
Place the paper bun cases** in a muffins tray and pour the mixture in each of them. Fill only 3/4 to avoid spilling;
Bake for 35 mins or until a toothpick inserted in the center comes out clean;
Allow to cool completely, it will take at least 30 mins;
Mix cocoa powder with vegetable cream and whip it;
Using a piping bag garnish the cupcakes and place half oreo on top.
Notes
* It’s a vegan yoghurt.