Friday, July 20, 2012

Egg Free Golden Oreo Birthday Cupcakes

Golden Oreos are a favorite treat in our house and now we have a cupcake featuring them.  Everyone will be surprised to find the cookie on the bottom of their cupcake!  The first couple times I made these, I twisted the cookies in half and used both the frosted and the unfrosted sides of the my cookie to fill the liners.  Meaning, half of my cupcakes got the "good stuff" (aka the frosting) and half didn't.  Come to find out, it is more noticeable that there is a cookie in the bottom of the cupcake when it has the frosting with it.  So from now on I will just use the frosted half of the cookie to line the bottoms and save the unfrosted half of cookie to decorate the top.  Simple, but a fun way to change up cupcakes! (And by the way... it is totally still cool enough to bake at my house... hope the rest of the world is enjoying summer!)

**(09/14/12) UPDATE: Previously the recipe had the option to use either margarine or oil, but I think the results are more predictable and reliable when oil is used.  I used margarine a couple of times and was just not happy with how they turned out! So I edited the recipe so it now calls just for oil.


Golden Oreo Birthday Cupcakes
From Egg Free Bakery, adapted from cookbook "Vegan Cupcakes Take Over the World"
 
12-15 golden Oreo Cookies
1 cup buttermilk or 1 cup milk mixed with 1 tsp apple cider vinegar
1-1/4 cups flour
2 Tbsp cornstarch
¾ tsp baking powder
½ tsp baking soda
1/2 tsp salt
1/3 cup canola oil
¾ cup sugar
2 tsp vanilla extract
Colored Sprinkles

Preheat oven to 350 degrees.  Line a regular sized muffin tin with paper liners.  Twist Oreo cookies apart and place the side with the frosting remaining on the cookie in the paper liners, frosting side facing up.  Set remaining cookies aside.  Sift together dry ingredients.  In a separate bowl, beat milk mixture, oil, sugar and vanilla together.  Sift in dry ingredients and mix, using a whisk, until no large lumps remain.   Pour batter over cookies in the liners until cups are 2/3 full.  (Don’t overfill!  Seriously.  You will be so sad if you do.  These cupcakes rise quite a bit.  I usually shoot for 1/2 full when I fill them up.  Using a 1/4 cup measuring cup to measure out the batter has worked pretty well for me.)  Bake 20-22 minutes until toothpick inserted in center comes out clean.  Remove from oven and let cool in muffin tins 5-10 minutes before removing to a wire rack to let cool COMPLETELY.  Frost with Buttercream frosting once cooled.  Decorate with reserved cookie halves and sprinkles.  I broke the cookie in half and inserted it gently into the frosted cupcakes and then sprinkled. Yields 12- 15 regular sized cupcakes

Buttercream Frosting
From Egg Free Bakery

1/4 cup butter or margarine, softened
1/4 cup shortening
2 cups powdered sugar
1/2 tsp vanilla
1-2 tbsp milk
dash of salt

Cream butter or margarine and shortening together in a bowl with an electric mixer.  Add powdered sugar, vanilla, salt and milk (start with small amount first).  Blend ingredients adding more milk to reach desired consistency.  Beat on medium speed for a few minutes until frosting is creamy.  Use as desired.


 

Shared on Allergy Free Wednesday at Real Food, Allergy Free.

2 comments:

  1. These cupcakes are delicious!!! We won't be going back to an 'ol boring cupcake after eating these!

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  2. Thank you SO much for this recipe! We discovered an egg allergy about a month ago and just had his first birthday party yesterday! My husband make this recipe into two cakes, stacked 'em, and frosted it into a baseball! It was SOOOO good. I mean, really. The cake is delicious. You would not know it didn't have eggs. And it was really easy to make!

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