Cookies and Cream Cupcakes
Website: WhatTheHeckDoIEatNow.com
Adapted From: Moskowitz, Isa Chandra. "Cookies and Cream Cupcakes". Vegan Cupcakes Take Over the World.
Serves: 12 cupcakes
- Cookies and Cream Cupcakes:
- 1 cup soy milk
- 1 tsp apple cider vinegar
- ¾ cup granulated sugar
- ⅓ cup canola oil
- 1½ tsp vanilla
- ½ cup whole wheat pastry flour
- ½ cup all purpose flour
- ⅓ cup cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup coarsely chopped chocolate cream filled sandwich cookies (Newman O's)
- Cookies and Cream Icing:
- ½ cup nonhydrogenated shortening (I like Spectrum brand)
- ½ cup Earth Balance non hydrogenated margarine (comes in baking sticks)
- 3½ cups organic confectioner's sugar
- 1½ tsp vanilla
- ¼ cup soy milk
- ½ cup finely mashed Newman O's chocolate cream filled sandwich cookies
- Preheat you oven to 350 F (175C).
- Line your muffin pan with 12 cupcake liners.
- Whisk together your soy milk and apple cider vinegar in a large mixing bowl and set it aside for a few minutes to curdle.
- Add your sugar, oil and vanilla and whisk until well blended.
- In a medium bowl whisk together your flours, baking soda, baking powder, and salt.
- Add your dry ingredients to your wet and mix until just incorporated.
- Add in your coarsely chopped cookies and gently mix.
- Divide the batter amongst your 12 cupcake liners and bake for 18-20 minutes until a toothpick inserted comes out clean.
- Allow them to cool completely before frosting.
- Cookies and Cream Icing:
- Beat the shortening and margarine together with an electric mixer until fluffy.
- Add the sugar and beat for about 3 more minutes.
- Add your vanilla and soy milk and beat for another 3 minutes until fluffy.
- Add your mashed cookies and mix until well combined.
- Once cupcakes have cooled, spread on a thin or thick layer of icing and top with a half cookie.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/01/20/cookies-and-cream-cupcakes/
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