Cupcake, chocolate, buttercream, Oreos – and it’s all dairy, egg and nut free – what’s not to love?!
Everyone deserves some celebratory cake so as J passed the first step of the milk challenge, I made him this fab dairy free cupcake recipe. They look so super cute, are a great for a party or gift and taste pretty delicious too.
(Oreos are *May contain milk*. Now J is eating malted milk we have decided to let him have ‘may contains’)
The boys loved them – they appeal to their American side! – and I took some to a friend’s house and was greeted with lots of ‘oohs’ and ‘aahs’. All you need is a packet of Oreos, a chocolate cake and buttercream recipe and some cupcake cases.
Oreo dairy free cupcake recipe
Ingredients (makes 8)
100g golden syrup
100g soft brown sugar
100g dairy free spread
140ml dairy free milk
1 serving egg replacer (or 1 egg)
150g plain flour
1 1/2 tsp bicarbonate of soda
80g dairy free spread
1tbsp non-dairy milk
1tsp vanilla essence
120g icing sugar
Melt the dairy free spread, golden syrup and brown sugar together gently in a saucepan. Take off the heat and add the milk and egg replacer. In a separate bowl sieve the flour, cocoa and bicarbonate of soda. Mix in the wet ingredients.
Place cupcake cases in a cupcake or muffin tray. Put an Oreo in the bottom of each. Top the Oreos with the cake mixture. Bake in the oven on 180c for 15-20mins until a skewer comes out clear.
Leave to cool completely and then peel the cupcake cases off. Cut off the tops of the cupcakes, if needed, to create a flat base.
Make the buttercream by blending together the dairy free spread, milk and vanilla. Then slowly mix in the sieved icing sugar. Join two cupcakes together on the non-Oreo side with a heaped teaspoon of buttercream. Press together and leave them in the fridge to firm. Then enjoy!