Friday, 20 January 2017

Oreo cupcakes



About a million calories per cake but if you like Oreos you'll love these. For the topping you either need mini Oreos or normal ones cut in half. If you are doing the later you need half the amount of Oreos for the amount of cakes you are making. For 18 cupcakes I needed about two packets of Oreos. Start by cutting these in half. It can be tricky so do this before you smash any for the mix since if some break you can then put them in the smashing pile and try another whole one.


Once you are happy you have enough halves then put a whole Oreo at the bottom of each cupcake case. 




Put the remaining Oreos in a food bag and smash with a rolling pin to rubble (not too small pieces- you want some crunch!) I had about 12 oreos for about 18 cupcakes that I smashed.


Next make the cake batter. Usual mix of equal amounts of butter, sugar and self raising flour (I used about 165g of each for 18 cupcakes) and then I used 3 eggs, 1 tsp vanilla extract and 1 tsp of baking powder together with 2 tbsp milk for this amount. Beat all of it together. 


Then add half of the broken oreo mix to the batter. 


Then divide into the cases over the oreos.


Bake at 180 degrees C for about 20-25 minutes until they are cooked through and have risen.



Meanwhile make your icing- I did an American butter cream icing with cream cheese to cut through some of the sweetness with the tang of the cream cheese. But a normal butter cream would be fine. For butter cream do one third of butter to two thirds of icing sugar (150g butter to 450g icing sugar with 2 tbsp of water to help harden and a tsp of vanilla extra would be more than enough for 18 cupcakes). Beat everything together for about 6 minutes so it is really fluffy. Alternatively do the American one where you combine 200g cream cheese, 50g butter and 350g icing sugar together. This will be a runnier mix and you can add more icing sugar if you want it thicker. 



Once combined and fluffy add the remaining crushed Oreos. You can either beat until smooth or spoon mix it so that the chunks stay visible.



Finally pipe the icing on the cooled cakes and top with the half Oreo. The recipe could easily be adapted to a big cake if you lined the base of a springform tray with a circle (or two!) or Oreos and top with the cake mix, Then ice with the same icing.