Thursday, August 28, 2014

{Allergy Free} Cookies and Cream Cupcakes

These are rich, creamy, and amazing.  The cupcake is moist and the frosting is thick, but my favorite part is the cookie crumbles throughout the cupcake and icing. 

Cookies and Cream Cupcakes
4 cups flour blend
1 tsp xanthan gum
2 tsp salt
2 tsp baking powder
2 tsp baking soda
1 1/2 cups sugar
2 tsp vanilla extract
3/4 cup vanilla hemp milk
4 1/2 tsp egg replacer whisked with 6 T rice milk
1/2 cup melted Earth Balance
1 cup water
1 package of K-Too chocolate cookies (Oreo substitute)

Pull all cookies in half, leaving cream on one side.
Put the cookie pieces with cream on them on bottom of lined muffin tins, cream side up.
Crush remaining cookie halves.
Mix dry ingredients.
Add all wet ingredients and mix well in mixer until smooth.
Fold in 3/4 of the remaining crushed cookies, reserving the last 1/4 of the crushed pieces to put in icing.
Pour over the cookies in muffin tins.
Bake at 350 for 20 minutes.

For icing:
1/3 cup Earth Balance
1/2 cup cream cheese substitute
1 T vanilla hemp milk
1/2 tsp vanilla extract
5 cups powdered sugar
remaining cookie crumbs

Mix together all ingredients, adding more milk or powdered sugar to reach a thick, creamy consistency.
Fold in the cookie crumbs and pipe icing onto cupcakes when cool.

Makes 24 cupcakes.

If you use one package of K-Toos you will not have enough cookies for each cupcake.  I just left a few cupcakes without a cookie on bottom rather than open a new package.

*These should probably be stored in the fridge because the cream cheese substitute can become runny when not kept cold.

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