These
cupcakes are delicious and super easy to make. I adapted my classic go-to
vanilla cupcake recipe by adding in some oreo pieces and crumbs, and topped it with a light and fluffy whipped cream oreo crumb frosting. The soft vanilla cake
paired with the chocolatey cookie crumbs is pure heaven. And the frosting gives
that extra boost of cookies and cream flavour. Pretty much an instant favourite
if you ask me!
Cookies
and Cream Cupcakes
Ingredients:
Cupcakes
95g
self-raising flour
80g
all purpose (plain) flour
115g
butter, softened
225g
caster sugar
2
eggs (at room temperature)
115mls
milk
½
tsp vanilla extract
1
pack oreo sandwich cookies, crushed by hand or blitzed in a food processor (I used both larger size oreo pieces/chunks as well as some fine crumbs)
Frosting
300-600ml
cream (depending on how much frosting you like on your cupcakes)
Approx.
1 tablespoon icing (powdered) sugar (optional)
1/2
– 1 pack oreo sandwich cookies, crushed by hand or blitzed in a food processor
(set some crumbs aside to use sprinkled on top if you like)
1
container mini oreos, to decorate (if desired)
Method:
Preheat
oven to 180°C (350°F). Line a regular size 12 hole muffin tin with paper cases.
Sift
flours into a small bowl, whisk together then set aside.
Measure
milk into pouring jug, add vanilla and gently stir to combine, then set aside.
Cream
the butter in a medium bowl with an electric mixer on medium speed until smooth
and creamy. Gradually add sugar and beat until well combined and fluffy.
Add
the eggs, one at a time, beating thoroughly after each addition.
Add
the flour mixture in 3 parts, alternating with the milk mixture. Beat in each
addition until just combined – be careful not to overbeat! Also ensure sides
are scraped down when necessary.
Carfeully
fold through the oreo pieces/crumbs until evenly combined. Spoon cupcake batter
into paper cases, about ½ , to ¾ full.
Bake
for 20-25 minutes, until skewer inserted in the middle of the cake comes out
clean.
Let
sit in tins for 20 minutes, then transfer to a wire rack to cool.
Meanwhile
make the frosting. Whip the cream and icing sugar to stiff peaks, gently fold
through the oreo crumbs. Pipe onto cooled cupcakes as desired using a piping
bag and desired tip (I used a fluted one). Sprinkle with oreo cookie crumbs and
top with a mini oreo.
Makes
12 standard or 24 smaller cupcakes (depending on the size of your tin.)
Source: Bec original.
Source: Bec original.
