Tuesday, June 11, 2013

Egg Free Cookies & Cream Cupcakes- 2 options!

Ooh-De-Lol-Lee!  Time for a cupcake recipe again: Cookies & Cream Cupcakes! It's not a unique idea.  There are several recipes all over the internet (but are they egg free??)  So here is my egg free take on Cookies & Cream Cupcakes.  I did two options:  one with chocolate cake and one with yellow cake.  I'm not sure which one I liked better.  It's probably a tie.  The chocolate ones are very rich.  I would say like Oreo Overload, but very delicious.  I liked the look of the yellow ones though too, because you could more clearly see the speckles of cookie in the cake, more closely resembling "cookies & cream".  So...  You decide which one you like better. ;) P.S. I am totally giddy with how these turned out!  


Chocolate Cookies & Cream --or Oreo Overload Cupcakes



Cookies & Cream Cupcakes with Basic Yellow Cake

Egg Free Cookies & Cream Cupcakes
From Egg Free Bakery, adapted from cookbook "Vegan Cupcakes Take Over the World"

1 pkg chocolate Oreos
Double recipe Basic Yellow (recipe below) or Chocolate Cupcake or you can do one yellow, one chocolate if you can't make up your mind and want to try both.
1 recipe Quick Vanilla Buttercream Frosting or your favorite Buttercream Frosting

Line 2 muffin tins with paper liners.  Twist Oreo cookies in half, keeping frosting intact on one side.  Reserve unfrosted halves of cookie for later use.  Place one cookie, frosting side up, on the bottom of each individual muffin cup. Prepare cake according to directions.  Place about 12 whole Oreo cookies in a food processor and pulse a few times to break the cookie into chunks.  Fold the cookie pieces into the cake batter.  Divide the cake batter evenly among the muffins cups, filling 2/3 full- don't overfill!!-  I usually use a 1/4 cup measuring cup to help me divide the batter.  Bake according to recipe directions.  Do not decorate until cupcakes are cooled completely.  When ready to decorate cupcakes, prepare Quick Vanilla Buttercream Frosting.  In a food processor, process about 6 of the unfrosted cookie halves into fine crumbs.  Break the reserved unfrosted cookie halves in two.  Pipe frosting onto cupcakes, insert half a cookie on top and sprinkle with cookie crumbs.  Refrigerate until ready to serve.  Yields, about 24 cupcakes.  (Mine made a little more, but I could have filled the muffin tins just a teensy bit more)

Basic Yellow Cake:
 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

Preheat oven to 350 degrees.  Line a regular sized muffin tin with paper liners. Whisk together dry ingredients.  In a separate bowl, beat milk mixture, oil, sugar and vanilla together.  Whisk dry ingredients into wet ingredients until no large lumps remain.   Pour batter in the liners until cups are 2/3 full. I often use a 1/4 cup measuring cup to divide the batter-- it gets it pretty darn close to 2/3 full. (Remember- don’t overfill! )  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.  Yields 12-15 cupcakes 

Quick Vanilla Buttercream Frosting
1/4 cup (4 tablespoons) butter, softened to room temperature
 1-1/2 ounces cream cheese, softened to room temperature
1-3/4 cup (or 8 oz) powdered sugar
2 tbsp heavy cream or milk
 1/2 teaspoon pure vanilla extract
In a large bowl using an electric mixer or stand mixer, beat togher softened butter and cream cheese until light and creamy, about 2 minutes. Add vanilla. Then add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip at a higher speed until the frosting is light and fluffy. Makes 2 cups frosting.

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