Easy Vegan Oreo Cupcakes | I Can You Can Vegan

I Can You Can Vegan

Name: Easy Vegan Oreo Cupcakes
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 12
Cuisine: International
Ingredients: Bob's Red Mill 1-to-1 Baking Flour, Gluten Free; Morton Iodized Salt, 26 Ounce; Value Corner Vanilla Flavor, Imitation; North Coast Organic Apple Sauce; Cake Mate Sugar, Blue; Justin's Chocolate Hazelnut & Almond Butter 1.15 oz; Bragg Organic Raw Unfiltered Apple Cider Vinegar; C&H Premium Pure Cane Light Brown Sugar; Signature Select Baking Powder, Double Acting; Oreo Mini Chocolate Sandwich Cookies, Go-Pak; I Can't Believe It's Not Butter Vegan Margarine Spread; Cookies Candy; O Organics Almondmilk, Organic, Original, Unsweetened

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Easy Vegan Oreo Cupcakes

Serves 1235 mins prep45 mins cook

o start the process of making your Vegan Oreo Cupcakes, you’ll want to preheat your oven to 400°. Next, measure out your unsweetened almond milk in a measuring cup, then add in the apple cider vinegar into the same container. With these two ingredients, you’ve now created your vegan buttermilk. Sit this aside until it’s time to add in the wet ingredients.

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