Oreo Cupcakes

To make Oreo cupcakes from scratch, start by preheating your oven to 180°C and lining a cupcake tray with paper liners. Sift together the flour, baking soda, baking powder, and salt in a bowl. In a separate large bowl, cream together butter and oil until light and fluffy. Add eggs one at a time, then mix in vanilla essence, vinegar, and buttermilk. Gradually fold in the dry ingredients until just combined, then gently mix in crushed Oreos. Bake for 25-30 minutes or until a toothpick comes out clean.

Oreo cupcakes are not inherently vegan due to the use of eggs and butter in the recipe. However, you can easily make them vegan by substituting the eggs with flaxseed meal or applesauce and using a plant-based butter alternative. Additionally, ensure that the Oreos you use are vegan-friendly, as some brands may contain dairy.

If you don't have buttermilk on hand, you can easily make a substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will provide the acidity needed for the recipe and keep your Oreo cupcakes moist and fluffy.

To store leftover Oreo cupcakes, place them in an airtight container at room temperature for up to 2 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. For extended storage, consider freezing the cupcakes. Wrap them tightly in plastic wrap and place them in a freezer-safe container; they can last up to 3 months in the freezer.

Oreo cupcakes pair wonderfully with a variety of beverages. Consider serving them with a glass of cold milk, a rich coffee, or even a scoop of vanilla ice cream for an indulgent dessert experience. For a festive touch, you can also top the cupcakes with whipped cream or chocolate ganache to enhance their flavor.