Makes 16-18


15 min


20 min

These cupcakes were my contribution to a worthwhile charity here in Eastbourne, Chalk Farm.  It’s a small Hotel and Garden Centre, employing and supporting young people with disabilities.  The cupcakes went down a storm at their summer fete but then, who doesn’t like Oreos?

Cherry Cola & Oreo Cupcakes


For the cupcakes

200g vegetable oil

250g self-raising flour

250g soft light brown sugar

40g cocoa powder

2 medium eggs, beaten

½ tsp bicarb

½ tsp salt

200ml cherry cola light

For the frosting

200g unsalted butter

400g icing sugar

3 tsp vanilla extract

100g Oreo biscuits, blitzed to a fine crumb

¼ tsp salt

2 tbsp water

18 mini Oreo biscuits


For the cakes

Preheat the oven to 180C/160Fan and line two muffin tins with paper cases.

In a large bowl, combine the flour, sugar, bicarb, cocoa powder and salt.  In a separate bowl, whisk together the eggs, vegetable oil and cherry cola and add to the dry ingredients.  Whisk together until well combined.  Divide the mixture between the cupcake cases.

Bake in the preheated oven for about 20 minutes.  The cakes should be well risen and firm to the touch and a toothpick inserted into the centre should come out clean.  Leave to cool in the tins.

For the frosting

Place the butter, icing sugar, vanilla extract and salt in a bowl and beat with a hand held electric mixer or, into your food mixer with the whisk attachment, and whisk until soft and fluffy.  Add a little water to get a soft and smooth consistency.  Stir in the blitzed Oreo biscuits and mix until well blended.

Transfer the mixture into a piping bag and pipe unto the cakes.  Top each cupcake with a mini Oreo biscuit.

…These cupcakes are based on a recipe by Sharon Riley (

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