For the mini-cupcakes:
1 1/8 c + 1/2 tbs ap flour
1/2 tsp baking powder
1/4 tsp salt
5/8 c sugar
1/4 dairy free butter
1 egg
3/8 c dairy free milk (I used soy)
1 tsp vanilla extract
3-4 crushed Oreos
Preheat oven to 350 degrees, and line a muffin tin with liners. Set aside.
In the bowl of a stand mixer, combine dairy free butter and sugar until light and fluffy. Add the egg, and scrape the sides of the bowl if needed. Combined until thoroughly mixed. Add all remaining ingredients except Oreos. Mix on medium - medium-high until just combined. Don't overmix or the result will be a denser cupcake.
Once batter is thoroughly combined, add crushed Oreos until evenly distributed throughout.
Scoop batter into prepared tin filling each well approx 3/4 of the way full. Bake 10-16 minutes checking often. Cupcakes should spring back when touched. A toothpick inserted should come out clean.
Leave in pan to cool for approx 10 minutes, then transfer to a wire rack to cool thoroughly before frosting.
For the buttercream:
1 c plus 2 tbs vegetable shortening
1/4 c plus 2 tbs dairy free butter
4 1/2 c powdered sugar
4 tsp vanilla extract
2-5 tbs dairy free milk, as needed
4-5 crushed Oreos
In a stand mixer, combine shortening and dairy free butter with paddle attachment until blended and smooth. Scrape the bottom to ensure that they are totally mixed.
On a low speed add the vanilla and combine
Once combined, slowly add the powdered sugar a little at a time. Then add the dairy free milk until desired stiffness is reached.
Add 4 completely crushed Oreo's and mix until thoroughly incorporated. Scrape the bottom of the bowl, and mix on medium-high until all is combined and frosting is light and fluffy - about 2 minutes.
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