Cupcakes are chirpy little angles, they are the bliss of confectionary world. With just one tiny little bake we delightfully enter the happy zone and feel splendid. I think cupcakes are not only for kids, its a universal gleeful territory, and anyone at any age can visit the peachy place, and be HAPPY.
Though, I have baked cupcakes after a long, because of certain healthy inclinations. I am trying to bring-in certain lifestyle changes. I have been baking healthy for a long now, and while scrolling my webpage, I felt as if the page is losing the essence of my blissful blog. Maybe there is a need to bring in the right balance and keep this space as vibrant as possible.
These eggless Oreo cupcakes have been asked by so many readers, on several occasions. This eggless recipe was once on my blog, but due to some technical problems, I had lost some content. That was sad. Anyways, moving forward with the recipes that is sure to make you happy too. But whatever said and done, when I baked these Oreo cupcakes, my kids were on cloud 9, the faces lit up with the very name of Oreo cupcakes. As they say life is a collage of many pictures. I collected a few more happy pictures this time.
These are very simple, easy to understand and easy to follow the recipe. No eggs required for these cupcakes and I can bet on the softness and moistness of these cakes. This is a recipe to save and to treasure if you are pursuing eggless baking.
There are a few points, I would like to share with you before we go ahead with the recipe.
The basic baking do’s – preheat the oven, line the cupcake tray with paper cups, accurately measure the ingredients, don’t over mix the batter, don’t overfill the cupcake cases. These are the points one should always keep in mind when baking.
Here are few more points you need to take into consideration, specifically when baking these eggless Oreo cupcakes at home.
The first step says to add warm water to cocoa powder. Make sure that the water is neither boiling hot nor cold or room temperature. It should be little more than lukewarm. Also please use good quality cocoa powder.Hershey’s Cocoa Powder, 225g
Use a wire whisk to combine all dry ingredients and pour in hot water-cocoa powder in the centre along with oil.
I have used oil (vegetable oil) for these cupcakes. Make sure the oil you choose is aroma free and flavour free. Using oil for making cupcakes totally makes more sense. Because we need to keep the cupcakes in the fridge once they are frosted. And if we use butter, the cupcakes tend to behave little stiff as butter solidifies when kept in the fridge. So always remember whether its a cake or a cupcake or something you plan to frost and serve, oil is your best bet.
In the last step of batter making, it says to combine baking soda and vinegar and immediately add it to the batter. You will see that, as you combine both the ingredients, it starts to bubble up. This will help cupcakes to rise. So don’t waste any time here. Keep the cupcake tray ready (lined with paper cups) keep the spoons ready (for pouring the batter in those cup cavities). Make sure that the oven is preheating.
As you mix the baking soda and vinegar to the rest of the batter, use a rubber spatula to mix it and quickly spoon it in the cupcake tray Bulfyss Outperform Aluminium 3D Nonstick 12-Slot Cup Shape Muffin, Cake Mould, Medium, Black . Make sure not to overfill, it should be like 3/4th of the way or less.
So when you are baking muffins, fill the cupcake paper cups 3/4th of the way, because higher muffins with a top that bloom out, are more winsome. But for cupcakes Perfect Pricee Baking Greaseproof Muffins Round Paper Cups Cake Microwave or Oven Tray Safe (Multicolour) – Pack of 100 with 1 Plastic Box fill in somewhere in between 1/2 to 3/4th of the way. Because if it rises too much, you will have to cut off the top part and make it flat for even clean frosting.
I have also added broken Oreo pieces Cadbury Oreo Choco Crème Biscuit Family Pack, 300g (Pack of 4) in the batter, it adds a delicious poise to these cupcakes.
The frosting, in the recipe, is the basic buttercream. I have added smashed Oreo into that as well. It is absolutely bewitching in terms of looks and taste. The Oreoness of the cupcakes increases.
But here is a warning, when you are smashing the Oreos for the frosting, it might appear total powder, but will have hidden pieces that you won’t be able to spot first.
This happened with me, and as I was ready to frost the cupcakes with a piping bag fitted with a star nozzle, all the possible leftover tiny Oreo pieces were on my way. The nozzle kept getting stuck. So that is why round tip pipping nozzle was the only solution I was left with. So my suggestion is to use a blender to powder the Oreo before mixing. And don’t leave any bits of Oreo in there. But honestly, it does not matter round tip piping nozzle or a fancy one. These turned out yum and my kids thoroughly enjoyed. Morphy Richards OTG Besta 52-Litre Oven Toaster Grill (Black)
1/2 cup warm water
1/4th cup cocoa powder
3/4 cup of all-purpose flour
1/2 cup caster sugar
1/8th teaspoon of baking powder
1/4th teaspoon of salt
1/4th cup vegetable oil
1/2 teaspoon of vanilla extract
1 teaspoon of white vinegar
1/8th teaspoon of baking soda
3 -4 Oreo biscuits broken into small pieces
100 gm of butter (room temperature)
1 and 1/2 cup of icing sugar
2 tablespoon of cream
A pinch of salt (if using unsalted butter)
2 Oreo biscuits powdered
Preheat the oven at 180* C and line a cupcake baking tray with paper cups. Set aside.
In a bowl whisk together cocoa powder and warm water. Making sure that there are no lumps left. Use a whisk to combine it well.
In another bowl combine flour, sugar, baking powder, salt. Use a dry, clean whisk to combine all the ingredients well.
Make a well in the centre of these dry ingredients and add the cocoa water mix, oil and vanilla extract. Whisk until smooth. Add in broken pieces of Oreo biscuits.
In a small bowl combine the vinegar and baking soda and quickly add it to the batter. Mix using a rubber spatula. Use two spoons or an ice cream scooper to put the prepared batter in the cupcake paper cups and bake for 20 minutes at 180*C.
Tip: if you plan to use the small-sized cupcake tray, the baking time will reduce to 15 minutes.
Increate a skewer into one of the cupcakes to check on the doneness.
Let them cool on a wire rack and prepare the frosting.
For the Frosting
Add the butter in a bowl and using an electric hand mixer beat the butter on medium speed until smooth.
Add sifted icing sugar little by little and continue to blend until the mixture comes together into a creamy, smooth, light blend.
Add the cream and salt if you are using saltless butter, and combine well.
Tips: The buttercream will get firm as you keep it in the fridge.
If you find the prepared buttercream is runny, add in more sugar. If you find it stiff add in a tablespoon (or more) of cream and blend it again to get the right piping consistency.
Once you are happy, add in the powdered Oreos and combine well using a rubber spatula. And fill the cream in a piping bag fitted with a nozzle of your choice.
Decor the baked (cooled) Oreo cupcakes and enjoy the indulgence. Go for a run tomorrow morning.
Eggless Oreo Cupcakes
I bet on the softness and moistness of these egg-free cupcakes.
A fuss-free recipe to bake and relish.
- 1/2 cup warm water
- 1/4th cup cocoa powder https://amzn.to/2JUC5js
- 3/4 cup all-purpose flour
- 1/2 cup caster sugar
- 1/8th tsp baking powder
- 1/4th tsp salt
- 1/4th cup vegetable oil
- 1/2 tsp vanilla extract https://amzn.to/2CgFpB0
- 1 tsp white vinegar
- 1/8th tsp baking soda
- 3-4 whole Oreo biscuits broken into small pieces https://amzn.to/2pIdRSv
- 100 gm butter (room temperature)
- 1 and 1/2 cup icing sugar
- 2 tbsp cream
- 1 pinch salt
- 2 whole Oreo biscuits powdered
- Preheat the oven at 180* C https://amzn.to/2NIwDB9and line a cupcake baking tray with paper cups. Set aside.
- In a bowl whisk together cocoa powder and warm water. Making sure that there are no lumps left. Use a whisk to combine it well.In another bowl combine flour, sugar, baking powder, salt. Use a dry, clean whisk to combine all the ingredients well.
- Make a well in the centre of these dry ingredients and add the cocoa water mix, oil and vanilla extract. Whisk until smooth. Add in broken pieces of Oreo biscuits.
- Increate a skewer into one of the cupcakes to check on the doneness. Let them cool on a wire rack and prepare the frosting.
- For the FrostingAdd the butter in a bowl and using an electric hand mixer beat the butter on medium speed until smooth. Add sifted icing sugar little by little and continue to blend until the mixture comes together into a creamy, smooth, light blend.Add the cream and salt if you are using saltless butter, and combine well.
- The buttercream will get firm as you keep it in the fridge.If you find the prepared buttercream is runny, add in more sugar. If you find it stiff add in a tablespoon (or more) of cream and blend it again to get the right piping consistency.
- Once you are happy, add in the powdered Oreos and combine well using a rubber spatula. And fill the cream in a piping bag fitted with a nozzle of your choice.
- Decor the baked (cooled) Oreo cupcakes and enjoy the indulgence. Go for a run tomorrow morning.