Now, it is a little known fact (which I like to tell people about) that Oreo cookies are vegan-friendly.  I’m not sure if this is by design, or by accident, but it certainly make decorating (non-butter) buttercream frosting easier!  You can chop Oreos in half and add them to the top of the cupcakes for that little bit of extra ‘oomph’!

These recipes go perfectly with my vegan chocolate cupcakes, and you can amend it to have several variations.

Vanilla

Ingredients

  • 125g Nuttlex Buttery Spread
  • 1.75 cups icing sugar
  • 2 tsp vanilla extract

Method

  1. Beat Nuttlex until smooth and creamy.
  2. Add vanilla to buttery mixture and continue beating.
  3. While beating, add sifted icing sugar slowly until mixture is stiff and keeps shape.

Chocolate

Ingredients

  • 125g Nuttlex Buttery Spread
  • 1.5 cups icing sugar
  • 1/4 cup cocoa powder

Method

  1. Beat Nuttlex until smooth and creamy.
  2. While beating, add sifted icing sugar and cocoa powder slowly until mixture is stiff and keeps shape.

Peanut Butter

Ingredients

  • 100g Nuttlex Buttery Spread
  • 25g Peanut Butter (vegan friendly)
  • 1.75 cups icing sugar

Method

  1. Beat Nuttlex until smooth and creamy.
  2. Add peanut butter to buttery mixture and continue beating.
  3. While beating, add sifted icing sugar slowly until mixture is stiff and keeps shape.
Advertisements