Vegan Oreo Cupcakes

Summary

Prep Time	45 mins
Cook Time	15 mins
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the frosting:

2 packs biscuit (oreo), or similar
250 ml soy milk (soy drink) with vanilla flavor
125 g mararine, vean, room temperature
20 g suar
0.5 ½ sachet pudding powder, vanilla

For the dough:

Instructions

Set aside about 12 to 16 cupcakes, equivalent to oreo biscuits, for decoration.
One cup is about 150 ml.
Frosting:
Bring 200 ml milk to the boil in a saucepan, sprinkle the bottom of the saucepan with 20 g sugar so that the milk does not burn. Mix the rest of the milk with the custard powder and stir into the boiling milk. Let the pudding cool down.
When the pudding is completely cold, mix it with a hand mixer and add the butter in small pieces. When the mixture is homogeneous, crumble 5 oreo biscuits and fold in. Pour the cream into a piping bag and cool.
Preheat the oven to 180 degrees.
For the dough, mix all ingredients with a hand mixer, coarsely crush 10 Oreo biscuits and fold in. Fill the muffin or silicone molds about 1/3 full and bake for about 15 minutes (stick test).
Let the muffins cool completely. Then spray on the cream and decorate as you wish.

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