So things around here have been a little hectic recently. I know I’m not alone, what with it being the summer holidays and all the little (or not so little) ones being home from school!
The days are going by so fast it feels like there aren’t enough hours in the day to get everything done.
I am finding time to bake whenever I can,it just isn’t as often as Id like at the moment so roll on September when routines are back to normal!
Anyway… Oreo cupcakes!
I have made Oreo cupcakes before,quite a while ago and wanted to make them again as they were very popular. Also because they’re my sons favourite and he’s been asking me to make them again for goodness knows how long.
I changed the recipe by using (again) the same chocolate cupcake recipe I used HERE and HERE.
For the cupcakes
(adapted from the Hummingbird bakery,original recipe states it makes 12 but I doubled it and got 16)
200g plain flour
40g cocoa powder
240g caster sugar
3tsp baking powder
80g unsalted butter
2 eggs
200ml milk
2tsp vanilla extract
16 whole Oreo’s
For the buttercream frosting
175g softened unsalted butter
350g sifted icing sugar
1tsp vanilla extract
1-2tbs milk
3 or 4 crushed Oreo’s
Crush them in a food processor,or you can put them in a bag and bash them with a rolling pin if you want to beat something up. (Just kidding)
You can use more or less Oreo’s in your frosting,it really depends on how you want it to look yourself.
Preheat the oven to 180 or gas mark 4 and line a cupcake tray with paper cases.
Place a whole Oreo into each cupcake case.
Sift the flour,cocoa powder,baking powder and salt into a bowl give it all a whisk around.
In a separate bowl beat the butter and sugar together until it combines then add the vanilla extract and the eggs 1 at a time whisking them in slowly.
Alternately add the milk and flour and bring it all together,adding any remaining flour at the end.
Divide between the cupcake cases,covering the Oreo’s and bake in the oven for 18-20 minutes.
The cakes are ready when a cocktail stick or skewer comes out of the centre clean.
Set on a cooling rack to cool down completely.
Make the buttercream by beating the butter and icing sugar and vanilla together for a good few minutes until it becomes very smooth and fluffy. Add the milk a little at a time if you find the consistency a little too thick.
Mix in a spoonful at a time of the crushed Oreo’s just until you get the pretty cookie speckled look that you’re after.
I used again the Wilton 1M tip to pipe a swirl and then topped with another Oreo cookie.
And inside…
Just as popular as the last time though I don’t think they lasted quite as long!