one of our favorite things to get at the jersey shore is fried oreos. so we thought if you can fry an oreo why not bake one in a cupcake! below is a recipe for oreo bottom cupcakes with vanilla and oreo butter cream! yum!
ingredients:
recipe should yield 12 cupcakes
cupcakes:
1/2 cup unsalted butter room temperature
3/4 cup confectioners sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup cold milk
12 oreo cookies
icing:
2 1/2 sticks unsalted butter room temperature
2 cups confectioners sugar
1 tablespoon pure vanilla extract
1- 2 tablespoons milk
6 oreo cookies
directions:
cupcakes:
1. preheat oven to 350 degrees
2. place half an oreo icing side up in the bottom of 12 cupcake liners and set aside
3. take the other half of the oreos in a large ziplock bag and crush by rolling over with a rolling pin, set the crumbs aside
4. cream butter and sugar, add eggs one at a time beating after each addition
5. add vanilla to butter mixture
6. in a separate bowl stir together all dry ingredients
7. add to butter mixture and stir in milk
8. take the cookie crumbs and fold into batter until well blended
9. bake for 18- 24 minutes
icing:
1. in a large bowl using a mixer beat the butter on medium speed until creamy (about 1 minute)
2. add confectioners sugar 1 cup (to taste) at a time beating until smooth after each addition
3. add vanilla and 1 tablespoon of milk, beat at high speed until fluffy
4. add additional tablespoon of milk if necessary
5. frost
ratings:
cake: 4 out of 5
the oreo at the bottom is amazing, the cake could have been a little fluffier
icing: 3.5 out of 5
love the oreo crumbles, i made it a little too sweet though
taste: 4 out of 5
overall really yummy! the oreo bottom with the oreo cake is an awesome combo!
bottom line:
this cupcake is the best of both worlds! it will satisfy your craving for cookies and cupcakes all at once!
recipe should yield 12 cupcakes
cupcakes:
1/2 cup unsalted butter room temperature
3/4 cup confectioners sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup cold milk
12 oreo cookies
icing:
2 1/2 sticks unsalted butter room temperature
2 cups confectioners sugar
1 tablespoon pure vanilla extract
1- 2 tablespoons milk
6 oreo cookies
directions:
cupcakes:
1. preheat oven to 350 degrees
2. place half an oreo icing side up in the bottom of 12 cupcake liners and set aside
3. take the other half of the oreos in a large ziplock bag and crush by rolling over with a rolling pin, set the crumbs aside
4. cream butter and sugar, add eggs one at a time beating after each addition
5. add vanilla to butter mixture
6. in a separate bowl stir together all dry ingredients
7. add to butter mixture and stir in milk
8. take the cookie crumbs and fold into batter until well blended
9. bake for 18- 24 minutes
icing:
1. in a large bowl using a mixer beat the butter on medium speed until creamy (about 1 minute)
2. add confectioners sugar 1 cup (to taste) at a time beating until smooth after each addition
3. add vanilla and 1 tablespoon of milk, beat at high speed until fluffy
4. add additional tablespoon of milk if necessary
5. frost
ratings:
cake: 4 out of 5
the oreo at the bottom is amazing, the cake could have been a little fluffier
icing: 3.5 out of 5
love the oreo crumbles, i made it a little too sweet though
taste: 4 out of 5
overall really yummy! the oreo bottom with the oreo cake is an awesome combo!
bottom line:
this cupcake is the best of both worlds! it will satisfy your craving for cookies and cupcakes all at once!
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