The Oreo Cupcake, probably my most-used recipe, ever. Fundamentally, it's a vanilla sponge cake with Oreos added in, plus a ridiculously yummy vanilla cream cheese frosting which marries all the flavours together and brings a smile to anyone who eats it, usually leading them to follow with an 'omg, this is heavenly!'.
Adapted from this
Adapted from this
Ingredients
170g unsalted butter, softened
120g caster sugar
35g brown sugar
1/2tsp vanilla extract
3 eggs plus 1 egg yolk
170g flour
1teasp baking powder
pinch of salt
Method
Preheat the oven to 180C, and line a cupcake tray with 12 liners. Get 12 Oreos, and twist them apart. Place the half with the cream, cream-side up at the bottom of each liner.
If you don't fancy lining them this way, you can always break up the whole Oreos and fold them into the batter before spooning into cases.
Beat the butter and sugars on low speed until light and fluffy. Add in the eggs one at a time, plus the vanilla extract, still beating. Next, get rid of the hand mixer, and fold in the dry ingredients with a spatula. The batter will get a little bit stiff, and might look a tad curdled, but this is normal. Just keep folding it gently until all the ingredients are combined.
Spoon the batter into the cases. I use an ice cream scoop to create uniform size cupcakes, but whatever you have is fine. Fill them around 2/3 of the way full - keep in mind, they do rise a little bit.
Bake for 20-25 minutes, or until a skewer/knife inserted into the centre comes out clean. The cupcakes will be dense, and bounce back when you poke them with your finger.
Take out the oven, and leave to cool.
FROSTING
125g cream cheese, softened
50g unsalted butter, soft
300g icing sugar
little bit of vanilla extract
Combine all the ingredients in a bowl and beat together.
Be careful, it gets messy!
Pipe or spread onto the cupcakes. For a finishing touch, I like to take half of an entire Oreo and place it on top of the frosting.
Make these for the people you know and love, and you won't be forgotten!
Of course, you can decorate it any way you like, and this recipe is open to so many variations.
Or, finely crush some Oreos into the frosting and pipe.
170g unsalted butter, softened
120g caster sugar
35g brown sugar
1/2tsp vanilla extract
3 eggs plus 1 egg yolk
170g flour
1teasp baking powder
pinch of salt
Method
Preheat the oven to 180C, and line a cupcake tray with 12 liners. Get 12 Oreos, and twist them apart. Place the half with the cream, cream-side up at the bottom of each liner.
This is how they'll come out
Beat the butter and sugars on low speed until light and fluffy. Add in the eggs one at a time, plus the vanilla extract, still beating. Next, get rid of the hand mixer, and fold in the dry ingredients with a spatula. The batter will get a little bit stiff, and might look a tad curdled, but this is normal. Just keep folding it gently until all the ingredients are combined.
Spoon the batter into the cases. I use an ice cream scoop to create uniform size cupcakes, but whatever you have is fine. Fill them around 2/3 of the way full - keep in mind, they do rise a little bit.
Bake for 20-25 minutes, or until a skewer/knife inserted into the centre comes out clean. The cupcakes will be dense, and bounce back when you poke them with your finger.
Take out the oven, and leave to cool.
FROSTING
125g cream cheese, softened
50g unsalted butter, soft
300g icing sugar
little bit of vanilla extract
Combine all the ingredients in a bowl and beat together.
Be careful, it gets messy!
Pipe or spread onto the cupcakes. For a finishing touch, I like to take half of an entire Oreo and place it on top of the frosting.
Make these for the people you know and love, and you won't be forgotten!
Or, finely crush some Oreos into the frosting and pipe.
For those without a piping bag, just spoon the frosting onto the cupcake!
Hope you enjoy!
J x
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