• cupcakes
  • 1.5 cups (360ml) unsweetened soy milk
  • 2 tsp distilled or cider vinegar
  • 2/3 cup (160ml) neutral oil
  • 2 tsp vanilla extract
  • 2 cup (~280g) plain flour
  • 1 cup (~210g) granulated sugar
  • 1/2 cup (~105g) brown sugar
  • 2/3 cup (~70g) cocoa powder
  • 1.5 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 1.5 pack of Oreos (~235g), smashed into small pieces
  • icing
  • 75g vegetable spread
  • 75g vegetable fat (like Trex)
  • 500g icing sugar
  • 2 tsp vanilla extract
  • 60-90ml soy milk, divided
  • 1/2 pack of Oreos + 2 mini packs of Oreos, smashed to a fine crumb
  • 24 mini Oreos, for decoration


  1. for the cupcakes
  2. Preheat your oven to 180°C (fan). Line two 12 hole cupcake/muffins pan with paper cases.
  3. Mix together the milk and vinegar in a jug and set aside to curdle.
  4. Mix together all of the dry ingredients, including the smashed oreos, in a large bowl and mix until well combined.
  5. Add the oil and vanilla extract to the jug of curdled milk.
  6. Add the wet ingredients to the dry and mix until combined - don't over mix!
  7. Fill your cases until about 3/4 full and tap the pan on the counter a few times.
  8. Bake for 20-25 minutes, until a skewer comes out clean (mine took 25 minutes).
  9. Leave to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
  10. meanwhile, make the icing
  11. Cream the butter and fat together in a stand mixer or with a hand mixer until it's gone slightly fluffy and paler in colour - takes about one minute.
  12. Add half the icing sugar, vanilla extract and 2 tablespoons of the milk and mix until fluffy.
  13. Add the remaining icing sugar and beat until fluffy again.
  14. Smash the Oreos not reserved to decoration into a fine crumb and fold into the frosting mixture. Add the extra milk if the mixture is too stiff.
  15. decorate
  16. Pipe the frosting onto each cupcake. Top each cupcake with a mini Oreo and bask in the glory.

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