Cookies and Cream Cupcakes
[Vegan]

For the Cupcakes:

1. Preheat you oven to 350°F.
2. Line your muffin pan with 12 cupcake liners.
3. Whisk together your soy milk and apple cider vinegar in a large mixing bowl and set it aside for a few minutes to curdle.
4. Add your sugar, oil and vanilla and whisk until well blended.
5. In a medium bowl whisk together your flours, baking soda, baking powder, and salt.
6. Add your dry ingredients to your wet and mix until just incorporated.
7. Add in your coarsely chopped cookies and gently mix.
8. Divide the batter amongst your 12 cupcake liners and bake for 18-20 minutes until a toothpick inserted comes out clean. Allow them to cool completely before frosting.

For the Cookies and Cream Icing:

1. Beat the shortening and margarine together with an electric mixer until fluffy.
2. Add the sugar and beat for about 3 more minutes.
3. Add your vanilla and soy milk and beat for another 3 minutes until fluffy.
4. Add your mashed cookies and mix until well combined.
5. Once cupcakes have cooled, spread on a thin or thick layer of icing and top with a half cookie.