Vanilla Cupcake-
Ingredients:
24 Oreo halves, with cream filling attached
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 1/3 cup sugar
1 egg, and 2 egg whites room temp
2 tsp. vanilla extract
1 to 1 1/2 cup milk
20 Oreo cookies, coarsely chopped
Directions-
Preheat the oven to 350˚ F. Line two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites and egg one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
Oreo Cream Cheese Frosting-
Ingredients-
1 package cream cheese (8 oz) room temp
6 tbsp unsalted butter room temp
2 1/2 cups powdered sugar
1-2 cups powdered oreo crumbs
3 tbsp heavy cream
1 tbsp vanilla extract
Directions-
Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar and oreo powder until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Assembly-
After the cupcakes have cooled down to room temp, use a piping bag with your preferred tip. Frost the cupcakes with room temp frosting, so it comes out smooth. Have with a glass of cold milk and enjoy!
8 tbsp. unsalted butter, at room temperature
1 1/3 cup sugar
1 egg, and 2 egg whites room temp
2 tsp. vanilla extract
1 to 1 1/2 cup milk
20 Oreo cookies, coarsely chopped
Directions-
Preheat the oven to 350˚ F. Line two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites and egg one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.Oreo Cream Cheese Frosting-
Ingredients-
1 package cream cheese (8 oz) room temp
6 tbsp unsalted butter room temp
2 1/2 cups powdered sugar
1-2 cups powdered oreo crumbs
3 tbsp heavy cream
1 tbsp vanilla extract
Directions-
Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar and oreo powder until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Assembly-After the cupcakes have cooled down to room temp, use a piping bag with your preferred tip. Frost the cupcakes with room temp frosting, so it comes out smooth. Have with a glass of cold milk and enjoy!
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