Tuesday, 14 June 2011

Oreo Cupcakes

I've had my eye on baking these for a while, and as I have a lot of time off this week it seemed like the perfect procrastination tool from tidying my room. The recipe I followed came from this lovely baking blog, which I would urge you all to visit!

The recipe is nice and simple, really quick and easy as well! And the sponge is lush! I think next time (I will be making these again) I'll use dark chocolate instead of milk though. Here's the recipe:

2 packets of normal sized Oreo cookies

Dry Ingredients:
225g self-raising flour
225g sugar
21g cocoa powder
1 teaspoon baking powder
¼ teaspoon of salt

Wet Ingredients:
120ml milk

2 eggs
55g chocolate (melted)
110ml boiling water
90ml oil
½ tablespoon vanilla essence

Oven temp -180 degress ish for 10 minutes.

1) Line a muffin pan with large paper cases and then place half of a large oreo biscuit in the bottom of each one. (Twist the oreos carefully so you get all the cream on one side). Keep the other half of the oreos to one side for later.

2) Melt the chocolate and allow to cool.

3) In a large bowl, whisk together all your dry ingredients.

4) In another large bowl, whisk your eggs until they thicken slightly and turn pale in colour.

5) To the egg mix, add in the milk, vanilla and oil and whisk well.

6) Then add in the cooled chocolate, and again whisk.

7) Add the wet ingredients into the dry and mix until combined. Then mix in your hot water.

8) Fill the cupcake liners about 3/4 of the way full. You may want to add a little bit of the mixture into the bottom of the case before you put the half of an Oreo in.

9) Bake in the oven for around 10-12 minutes, or until when the sponge bounces back when pressed lightly with a fingertip.

Frosting ingredients
125g unsalted butter
250g icing sugar
1-2tbp milk
1 tsp vanilla extract
Oreo halves (crushed)

1) First of all, take your oreo halves and blitz them either in a food processor, or place in a freezer bag and bash with a rolling pill until they reach crumb consistency. If you want to pipe your icing, make sure all the crumbs are smaller than your icing tip hole!
2) Whisk together the butter and icing sugar, adding a splash of the milk and vanilla extract until the mixture is light and fluffy. Add in the oreo crumbs.

3) Once the cupcakes are completely cooled, either pipe on the frosting with a piping bag and nozzle, or just spread over the cake with a knife.

4) For final decoration, stick a mini Oreo in the top just before serving.

1 comment:

  1. They look delish! I feel Oreo frosting should be used more in day-to-day life!

    It's also nice to see you back in the blogsphere :)