Little cups of Vegan Peanut Butter and Oreo Heaven
I have to say it is an honour to be featured on RaelikesFroot!
I’d better introduce myself! I’m Terri, Full time Veggie, quickly adapting to the Vegan plant based b****es lyf, Insta “@Dietmondays” blogger and baker.
I suppose you could say my inspo for giving up animal products was my little sister. She found Veganism, then she started a blog, and I read every post, and I thought “I want to be like her when I grow up!”
Being an avid and passionate baker, I wanted to bake some vegan treats that rival traditional cakes. Although trial and error at first (don’t even ask me about my first aquafaba meringues), when I baked the Perfect Vegan Banoffee Pie, I knew I was on to something that ignited my baking fire further, and who knew that vegan baking is so much easier than “traditional” baking!
I recently whipped up these Oreo Peanut Butter cups for my Sister. She loved them, and asked if I would like to feature in her blog. So here it is, my first recipe, out on the dot com. Enjoy!
What you need: (makes 10 cupcakes)
10 Oreos for cake bases, 5 for topping
240ml your favourite plant milk
1 shot of coffee
1 tsp red wine vinegar
45 grams apple puree or sauce
80 ml of sunflower oil
1 tsp vanilla extract
60g cocoa powder
160g self-raising flour
100g caster sugar
1tsp baking powder
Pinch of salt
3 tbsp peanut butter
2 tins of chilled coconut milk
This recipe requires a tiny bit of overnight prep. The night before you plan to make your cups, pop the tins of coconut milk in the fridge unopened. Don’t shake it! You are not making 007 a martini.
Pre heat your oven to 175°C, and prep your cupcake cases. I like to use re-useable silicone cases, much more Green than using foil or paper ones. Grease the cases with coconut oil or vegan butter and place on a baking tray.
Combine your milk with the red wine vinegar and let that activate, the milk will look like it’s curdled. Then add your wet ingredients: Apple sauce, Coffee, Vanilla, Oil. Beat with a whisk.
In your mixing bowl add all the dry ingredients: Flour, Cocoa, Baking soda, Salt and Caster sugar. Make a well in the dry ingredients and then add the wet ingredients. Mix until smooth.
In the bottom of your cupcake cases, place 1 Oreo cookie, then spoon the cake mixture over the cookie. Give each cup a little tap on the tray to level the cake mix, and ensure a more even bake.
Place in the oven for 20-25 minutes or until a knife or skewer, placed into the centre of a cake comes out clean. While that’s baking make your icing, following the method below.
Remove the cups from the oven and leave to cool completely on a wire rack before icing.
Peanut butter Icing:
Remember that little tin of coconut milk that you put to bed in the fridge last night? Again don’t shake the tin, just open it and the thick “Cream” should be on top and underneath will be all the “Milk”. Spoon the “Cream” into a chilled mixing bowl.
Add 3 tablespoons of your favourite peanut butter and whip together until smooth, add the icing sugar and vanilla gradually to taste and then pop the icing back in the fridge for 20 mins while your cups are baking.
Once the cups are cool, use a piping bag or cake spatula to ice. Remember the colder your icing is; the easier it will be to ice your cups.
Sprinkle with broken Oreos and love, eat with passion and don’t forget to check out the bottom of your cup before you tuck in!
Although best eaten straight away, these Cups will stay good for 2-3 days (if they stick around that long!) in an airtight container in a dark cool spot. The icing will melt a little if left out for too long but just pop them back in the fridge for a bit of a firm up!