3 tablespoons vegan margarine, softened
1 1/2 cups unbleached organic sugar
1/4 cup non-dairy yogurt
1/4 cup sweet potato baby food
2/3 cup vegetable oil
1 package Oreos (Newman-Os, if you prefer)
1 tablespoon vanilla
1 cup chocolate soy milk (or other non-dairy milk)
1 1/3 cup flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
Pre-heat oven to 350F.
Set aside enough Oreos to add one to the top of each cupcake, standing vertically.
Put cupcake wrappers in muffin tins.
Put one Oreo in the bottom of each cupcake wrapper.
Smash up all the rest of the Oreos and divide the mixture in half.
Cream together margarine and sugar. Add wet ingredients.
In a separate bowl, combine dry ingredients, including half of the smashed Oreos. Add dry mixture to wet mixture and mix well.
Fill wrappers half-way with batter.
Bake 15-17 min. or until a wooden pick inserted in the batter comes out clean.
Remove from pan and cool completely.
Vegan Oreo Frosting Ingredients
3 cups vegan powdered sugar
1 pkg vegan cream cheese
1/4 cup vegan sour cream
2 tablespoons vanilla
the rest of the smashed Oreos
Vegan Vanilla Frosting Directions
Mix cream cheese, sour cream, and vanilla.
Blend in powdered sugar and crushed Oreos.
Add one Oreo to the top of each cupcake as decoration.