Cookies 'n' Cream Cupcakes (favorite)Vegan

by Jessica

1 cup soymilk

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract,
chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup (about 10 cookies; chop first then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies (like Newman-O's)

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Directions:

• 1. Preheat oven to 350 degrees and line muffin pan with paper or foil liners.
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• 2. Whisk together the soymilk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soymilk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).
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• 3. Mix in chopped cookies.
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• 4. Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
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• 5. Prepare Vegan Fluffy Buttercream Frosting, and stir into frosting 1/2 cup finely mashed sandwich cookie crumbs. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.

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Vegan Fluffy Buttercream Frosting

1/2 cup nonhydrogenated shortening (I use Earth Balance brand)

1/2 cup nonhydrogenated margarine

3 1/2 cups confectioners' sugar, sifted if clumpy

1 1/2 teaspoons vanilla extract

1/4 cup plain soymilk or soy creamer

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Directions:

• 1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes more. Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.
• (I don't have a fancy mixer, I just beat by hand and it comes out just great, although tiring, it's worth it!!)

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Hope you can use some of these recipes! I do have to give credit for the Vegan cupcake recipes to the awesome book: "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz and Terry Hope Romero

These are only 2 of the 75 highly delicious cupcakes in the book. You don't always have to use vegan everything in the cupcake recipes. For example, use Oreos if you can't find Newman O's or regular HoneyMaid graham crackers instead of a vegan brand. No one is going to care or notice a difference, unless you are making them for a vegan friend.