COOKIES AND CREAM OREO CUPCAKES
Rarely do I come across someone who doesn’t like Oreos, would you agree with me? In my pantry, I have a couple of shelves (okay more than a couple) that are for blogging ingredients. Inevitably, there’s at least a few bags of Oreos at any given time.
Recently, my husband was taking a break from his strict diet after the wedding and he definitely took down a package of Oreos in two days. He asked me if he could have some, and I said sure.
INGREDIENTS
For the cupcakes:
2 cups granulated sugar
½ cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
½ cup light sour cream
2 ½ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk (I use nonfat)
2 cups crushed Oreos (about 15–18 Oreos)
For the frosting:
3 sticks (1 ½ cups) Unsalted butter
6 cups powdered sugar
12 Oreos, crushed
1–2 tablespoons heavy whipping cream
24–26 Oreos for garnish (optional)
INSTRUCTIONS
For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Next mix in the sour cream and beat until well combined.
Add half the flour followed by the baking powder and salt and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed
In a large Ziploc bag, crushed the Oreos into small pieces using a rolling pin or something similar. Fold the crushed Oreos into the cupcake batter.
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
Bake at 350°F for 18-22 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
Slowly add the powdered sugar 2 cups at a time, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the heavy whipping cream. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and place an Oreo in the side. Store in an air tight container.
Recently, my husband was taking a break from his strict diet after the wedding and he definitely took down a package of Oreos in two days. He asked me if he could have some, and I said sure.
INGREDIENTS
For the cupcakes:
2 cups granulated sugar
½ cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
½ cup light sour cream
2 ½ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk (I use nonfat)
2 cups crushed Oreos (about 15–18 Oreos)
For the frosting:
3 sticks (1 ½ cups) Unsalted butter
6 cups powdered sugar
12 Oreos, crushed
1–2 tablespoons heavy whipping cream
24–26 Oreos for garnish (optional)
INSTRUCTIONS
For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Next mix in the sour cream and beat until well combined.
Add half the flour followed by the baking powder and salt and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed
In a large Ziploc bag, crushed the Oreos into small pieces using a rolling pin or something similar. Fold the crushed Oreos into the cupcake batter.
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
Bake at 350°F for 18-22 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
Slowly add the powdered sugar 2 cups at a time, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the heavy whipping cream. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and place an Oreo in the side. Store in an air tight container.
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