Anyway, as you are fully aware, it is my birthday and also my friends birthday very, very soon and so for the occasion, I decided to make Oreo Cupcakes. I took influences for this recipe from different places so I did not have a set recipe, so I sorta, kinda made it up on the spot. Given so, I am pleased to say that this is probably the best thing that I have ever made and they received a really good reaction. I made 24 cupcakes in total (double this recipe) and they were gone in less than an hour!
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| Ready! Steady! Pipe! |
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| Is it dirt or crushed oreo cookies? Nobody knows... |
Vanilla Oreo Cupcakes - recipe for 12 cupcakes
Ingredients:
For the cupcakes:
> 100g stork, or butter at room temperature, cubed
> 150g self raising flour
> 140g caster sugar
> 4tbsp milk
> 2 large eggs
> 1 teaspoon of vanilla essence
For the frosting and topping:
> 18 oreo cookies
> 130g butter, softened
> 90g icing sugar
> 1/2 tsp vanilla essence
> 4tbsp double cream or whipping cream
Method:
1. Preheat the oven to 180C and add the paper cup cases into the cupcake tin.
2. Add all the cupcake ingredients into a bowl and whisk for 4-5 minutes until the mixture is well blended and light and fluffy. Evenly scoop the cupcake mixture into the cupcake cases. I like to use 1 ice cream scoop for good sized, even cupcakes. Bake the cupcakes for 20-25 minutes, until the tops are golden brown and a toothpick comes out clean. Once the cupcakes are ready, leave them on a cooling rack to cool.
3. Take 6 oreo cookies. Separate the cookies so that you have the cookie bases in one bowl and the cookie filling in another. Crush the cookies until they are a fine powder.
4. In a bowl, add the butter and icing sugar. Using a spatula, mix the two together until they are almost fully combined. Once so, take a whisk and beat the butter and sugar until light, fluffy and pale in colour. Add the vanilla, the cream, the crushed oreo biscuits and the cookie filling. Beat for about 5 minutes until the frosting is light, fluffy and of good piping consistency. Put the frosting into a piping bag with a plain tip.
5. By now, the cupcakes should have cooled. So, take the frosting and pipe frosting onto the middle of the cake. You can do this by moving the cupcake around in a small circular motion or you can simply pipe straight onto the center of the cupcake until you have the desired circle.
6. On top of each cupcake place an oreo cookie. It is completely up to you whether you place the cookie in the middle or to the side or you could even use mini oreo cookies. Leave the cupcakes to sit in the fridge for an hour or two and then serve.
Voila!
For the cupcakes:
> 100g stork, or butter at room temperature, cubed
> 150g self raising flour
> 140g caster sugar
> 4tbsp milk
> 2 large eggs
> 1 teaspoon of vanilla essence
For the frosting and topping:
> 18 oreo cookies
> 130g butter, softened
> 90g icing sugar
> 1/2 tsp vanilla essence
> 4tbsp double cream or whipping cream
Method:
1. Preheat the oven to 180C and add the paper cup cases into the cupcake tin.
2. Add all the cupcake ingredients into a bowl and whisk for 4-5 minutes until the mixture is well blended and light and fluffy. Evenly scoop the cupcake mixture into the cupcake cases. I like to use 1 ice cream scoop for good sized, even cupcakes. Bake the cupcakes for 20-25 minutes, until the tops are golden brown and a toothpick comes out clean. Once the cupcakes are ready, leave them on a cooling rack to cool.
3. Take 6 oreo cookies. Separate the cookies so that you have the cookie bases in one bowl and the cookie filling in another. Crush the cookies until they are a fine powder.
4. In a bowl, add the butter and icing sugar. Using a spatula, mix the two together until they are almost fully combined. Once so, take a whisk and beat the butter and sugar until light, fluffy and pale in colour. Add the vanilla, the cream, the crushed oreo biscuits and the cookie filling. Beat for about 5 minutes until the frosting is light, fluffy and of good piping consistency. Put the frosting into a piping bag with a plain tip.
5. By now, the cupcakes should have cooled. So, take the frosting and pipe frosting onto the middle of the cake. You can do this by moving the cupcake around in a small circular motion or you can simply pipe straight onto the center of the cupcake until you have the desired circle.
6. On top of each cupcake place an oreo cookie. It is completely up to you whether you place the cookie in the middle or to the side or you could even use mini oreo cookies. Leave the cupcakes to sit in the fridge for an hour or two and then serve.
Voila!
Love the post! They look so tasty! :)
ReplyDeleteKelly xo
http://thebellelavieproject.blogspot.co.uk/
Thank you! xxx
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