Cherry Cola & Oreo Cupcakes – Free from Lactose

I adore this recipe — it’s the easiest cupcake recipe I make, and it is THE moistest, lightest and fluffiest cake ever. Topped with a crushed Oreo biscuit frosting, it’s just heaven in every bite, and everyone from children to adults loves it. x

What you need

Cupcakes

• 200g oil
• 250g self‑raising flour
• 250g soft light brown sugar
• 40g cocoa powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon salt
• 200ml cherry cola
• 2 medium eggs

Frosting

• 200g Trex
• 400g icing sugar
• 3 teaspoons natural vanilla extract
• ¼ teaspoon salt
• 2 tablespoons water
• 100g Oreo biscuits, crushed into fine crumbs (about ½ a packet)
• 1½ packets Oreo cookies, cut into halves

What you do

Make the cupcakes

1. Preheat the oven to 180°C (160°C fan) and line 2 muffin tins with 18 large cupcake cases.
2. Place the flour, sugar, bicarbonate of soda, salt and cocoa powder into a large mixing bowl and whisk together.
3. Add the oil, eggs and cherry cola, then whisk well until everything is fully combined.
4. Divide the mixture between the paper cases.
5. Bake for approximately 20 minutes or until well risen and firm to the touch.
6. Leave to cool in the tins to prevent the paper cases coming away from the cakes.

Make the frosting

1. Beat the Trex, icing sugar, salt and vanilla extract together until very soft and fluffy.
2. Add a little water if needed to achieve a smooth consistency.
3. Add the crushed Oreo crumbs and mix well.

To finish

1. Place the frosting into a piping bag and pipe generous swirls onto each cooled cupcake.
2. Top each cupcake with half an Oreo cookie.