Oreo Cupcakes

I first tried Oreos when I lived in the USA. Initially I didn't think much of the cookies but they soon became something I enjoyed at snack-time, especially when I discovered that the milk dunking really does the trick. After leaving the US, Oreos joined the list of yummy things I'd miss, along with peanut butter M&Ms and lots more. However in recent years the cookies have found their place on the shelves of UK's shops. Yay lucky me!

The thing I love about this recipe is the surprise of the cookie at the bottom...yummy! But to really understand what I am talking about you'll have to try them yourselves!

Oreo Cupcakes

makes 24

Ingredients:

2 1/4 cups flour

1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
1 2/3 cup sugar
3 large egg whites, at room temperature

24 Oreo halves

20 Oreo cookies coarsely chopped

For the frosting:

8 oz. cream cheese, at room temperature

6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted

Preheat over to 175 C. Place paper liners into cupcake pan.

Carefully twist apart 24 Oreos, and palce at the bottom of each cupcake liner with the cream side up.

In a bowl combine all the dry ingredients (the flour, baking powder and salt) stir together with a fork and set aside.

In another bowl mix, with an electric mixer, the butter and sugar and beat together on medium-high speed until light and fluffy. Add the egg whites one at a time and continue to mix until well incorporated. Add the vanilla extract.With the mixer on low speed, add half of the dry ingredients and mix, then add the milk and beat just until combined, then mix in the remaining dry ingredients. Add the chopped Oreo to the mixture and fold till combined.

Divide the mixture into the cupcake liners filling it up about 3/4 of the way. Bake in oven for about 15-20 minutes or untill a toothpick inserted in the center of a cupcakes comes out clean. Once cooked take out of the oven and let them cool for 5 minutes in the pan before removing and transfer to a wire rack to cool completely.

To make the frosting:

Cream butter and cream cheese until fluffy. Add the vanilla extract. Slowly (I do big spoonfulls) add powdered sugar. If the mixture is runny keep adding icing sugar until you reach the desired consistency.

Once the frosting is ready and the cupcakes are completely cooled, frost the cupcakes as desired ( I used a medium size star tip). To decorate sprinkle with crushed Oreo or decorate in any way you like!

Source: http://www.beantownbaker.com/