These Dairy and Egg Free Oreo Cupcakes are pretty much a marriage of all the things I love best haha! How could you possibly go wrong with rich chocolate cupcakes, Oreo cookies and an almost-cream-cheese-icing with even more Oreo’s in it? I’ve taken the old chocolate with vinegar cake recipe and given it a facelift for these as I find the taste a bit boring and not nearly chocolatey-enough for me. I am really happy with the result..still really moist but actually tastes like chocolate!
*note: My wheat-ok kids are ok with Oreo’s but my understanding is they are made on a line with other ingredients which may be an issue for some….my tree nut anaphylactic can’t eat wheat either so we haven’t tried these with her. So obviously, make an informed choice.
I have avoided making Dairy and Egg Free Red Velvet Cupcakes up until now as they just aren’t the same without that amazing cream cheese icing..which I love so much, it just doesn’t love me unfortunately! Then I was having a play around with making a substitute icing, and after several attempts, I’m pretty sure I have found one that is about as close as I am ever going to get. It’s obviously not exactly the same but I reckon it’s very close and pretty good! So now I’m dreaming up all those delicious recipes I’ve been avoiding that are so much better with cream cheese icing…so stay close because I’ve got a few goodies coming up over the next week or so 🙂
These Dairy and Egg Free Red Velvet Cupcakes are also nut free and can be made gluten free by substituting a gluten free mix. When I make it gluten free, I use a combination of rice, coconut, cassava, and quinoa flour as my daughter can’t tolerate regular gf mixes. I also use slightly less. If you cannot tolerate chickpeas for the brine, just omit the brine and add an extra teaspoon of egg replacer. If you are soy free, you can omit the tofu or use a buttercream style icing instead.
My 8 year old just loves helping me in the kitchen and cupcakes are one of her favourite things to make. She’s not really a big fan of icing and much prefers these really lemony sticky cupcakes. They are super easy to make dairy and egg free and could be gluten free by substituting for gluten free flour. This recipe is interchangeable for pretty much any kind of cupcake….some of our favourites are boysenberry, orange and poppyseed or strawberry. Just use frozen berries if you don’t want the whole mix to be pink!