That’s So Lilly Bean X GF Oreo

This creation came about when I was talking with friend about how excited I was about get my hands on the gluten free Oreos and let’s be honest, I talked about what to create with them from announcement day to the day I purchased them. Anyways, my friend and I were talking about how I could create a drool-worthy treat, which instantly made me think of the LillyBean mixes. LillyBean mixes are not only drool-worthy on their own, but I knew that adding the gluten free Oreos would only increase the drool factor.

Plus, the LillyBean mixes give you an option to make them vegan, so I easily able to keep the entire creation gluten free and vegan.

If you are not concerned about the vegan aspect, please feel free to simply utilize the gluten free option that is provided on the LillyBean mixes.

If you do make these in your own kitchen / a friend’s kitchen / a family member's kitchen, please tag me in your creations, so I can see!

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Utensils:

• Muffin / Cupcake Ban

• Two medium sized mixing bowls [I utilized my KitchenAid]

• 1 small sized bowl

• Rubber Spatula

• Cupcake Liners

• Measuring Utensils

Ingredients:

• LillyBean Vanilla Bean Cupcake Mix

• LillyBean Vanilla Bean Buttercream Frosting Mix

• Dairy Free Milk

• Vegan Butter or Coconut Oil

• Flavorless Oil that is good for baking [I utilized Canola oil]

• 12 gluten free Oreos

Directions:

1. Preheat oven to 325 F.

2. Line your cupcake pan with your choice of cupcake liners [I would lightly spray them with coconut oil as well]

3. Carefully separate the 12 Oreos, so one half has the cream and the other does not.

4. Fill each cupcake liner with one of the Oreo's half that has the cream. Make sure the Oreo is cream side up.

5. Make the LillyBean Vanilla Cupcake Mix as directed on the back of the package.

6. Crumble 10 of the Oreo halves that did have the cream on it into the cupcake mix. Stir the crumbles in until well incorporated.

   • I crumbled the Oreos with my hands. You can also put the Oreo halves in a bag and crumble / smash with a rolling pan.

7. Pour cupcake mix into each cupcake liner. The mix should go over the Oreo half that has the cream on it.

8. Bake the cupcakes for the suggested time on the bake of the mix, which is 16-20 minutes.

9. Once the cupcakes are finished baking, make the LillyBean Vanilla Bean Buttercream Frosting by following the directions on the package. If you want a thicker frosting, I recommend utilizing the butter option. However, I wanted the frosting to be more glaze like so I utilized coconut oil to make. Once the frosting was made, I crumbled up the remaining 2 Oreo halves in a bag so it was more like a pre-made mix texture and folded that into the frosting.

10. I put my frosting in the fridge for 10 minutes to let it firm up just slightly then frosted the cupcakes. Let the cupcakes fully cool before frosting them.

11. Enjoy - they are rather delicious and I can't be blamed for you wanting to eat all of them.