Readers, I believe normality has now resumed. I am back in the kitchen. I’ve only managed one bake since I got back
from China
but it’s a start.
I’ve got lots of charity baking coming up in the next few
weeks for BBC Children in Need and a TCCL Lodge fundraising night in Tayside,
so I’ve no doubt I’ll have bakes to share with you after this.
I’ve gone back to the old faithful cupcakes for my first
bake post China . Rumour has it these are the best
cupcakes I’ve ever made… Even Mr
WhatClaireBaked was excited by them and believe it or not, he’s not the biggest sponge cake fan…
I took my no fail chocolate cupcake recipe and added a
secret Oreo Cookie at the bottom of each.
The surprise element went down a treat with the cake fans.
These are ridiculously easy and look impressive. Perfect for cookies and cream lovers.
Oreo Cookie Cupcakes with Cookies and Cream Frosting
Ingredients – makes 15 medium cakes
175g self raising flour
175g butter
175g sugar
3 medium eggs
2 heaped dessert spoons cocoa powder ( and hot water to make
a paste)
1 teaspoon vanilla essence
15 Oreo Cookies (halved horizontally)
Frosting
125g salted butter
400g icing sugar
1 heaped dessert spoon full fat cream cheese
1 teaspoon vanilla essence
4 oreo cookies (blitzed to a crumb in food processor)
Method
1. Preheat the oven to 190c/170c fan/Gas Mark 6. Add cupcake cases to a muffin tin. Half Oreo
cookies and place the side with the filling into the muffin case. The cream should face up towards the
mixture. Set aside the other half of
the cookie.
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Set aside half of the cookie |
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Add the other half to the cake cakes |
2. Cream together the butter and sugar until light and
fluffy. Add the vanilla essence and mix.
3. Add the eggs one at time, mixing well between each
addition. Add a teaspoon of flour to prevent curdling.
4. Mix the cocoa powder and hot water in a cup to form a
thick paste. Set aside.
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Making the chocolate paste |
5. Fold in the sifted flour to the cake batter and mix until
combined. Then, add in the chocolate
paste and mix well.
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Add the chocolate paste... |
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...and mix! |
6. Spoon the mix into the cupcake cases and transfer to the
oven. Bake for 17-18 minutes until a
skewer inserted into the cakes comes out clean.
Remove from oven and transfer to a cooling rack. Leave to fully cool.
Frosting
1. Transfer the softened butter to a bowl and mix with an
electric mixer until soft and lighter in colour. Slowly add the icing sugar to form a smooth
butter cream.
2. If it’s too thick, add a teaspoon of milk to loosen the
mix. Once it has reached your desired
consistency, add the cream cheese and fold in.
Don’t overmix otherwise the cream cheese will go runny.
3. Add your extra whole Oreos to a
food processor and blitz until a crumb is formed. Once crumbed, spoon into the
frosting and mix well. Add a bit at a
time until your frosting reaches your desired colour – don’t add it all in one
go.
4. Add the frosting to a piping
bag and pipe swirls on top of the cooked cakes.
Then take the remaining half Oreos and pop into the frosting as an
additional decoration.
Tips
- Temperature changes make the decorative Oreos go soft. Keep in the fridge until half an hour before serving. Or serve straight away.
- If this isn’t possible, a whole Oreo with a cocktail stick pushed in, so the cookie doesn’t touch the frosting will help it stay crunchy.
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