Oreo Cupcake Recipe:
Cupcakes
225g plain flour
75g cocoa
280g caster sugar
1 tsp bicarb of soda
1/2tsp baking powder
1/2 tsp salt
2 eggs
60ml vegetable oil
1 tsp vanilla extract
180ml whole milk
180ml hot water
15 Oreos
75g cocoa
280g caster sugar
1 tsp bicarb of soda
1/2tsp baking powder
1/2 tsp salt
2 eggs
60ml vegetable oil
1 tsp vanilla extract
180ml whole milk
180ml hot water
15 Oreos
Frosting
400g Icing Sugar
100g butter {softened}
1tsp vanilla extract
4 tblsp whole milk
6 tblsp Oreo cookie crumbs
Mini Oreo's to decorate
Preheat
oven to 180c {350f} gas mark 4. Put your shelf in the middle of the oven.
Line two 12 hole bun trays with 15 paper cases. Place one full Orea cookie in
each paper case.
In a large bowl, put the flour, cocoa, sugar,
bicard of soda, baking powder and salt. Mix by hand with a whisk until all the
dry ingredients are well mixed and are a sandy consistency.
Add the eggs, vegetable oil, vanilla extract,
milk and hot water to the dry ingredients and mix together with a hand held
electric mixer on high speed until well mixed. The mixture will be a very liquid
consistency. Pour the mixture into a jug then pour it into the paper cases until
they are three quarters full.
Pop in the oven for 18-20 minutes. A skewer
inserted into the middle of the cupcake will come out clean when they are
ready.
Leave to cool in the tray for 5 minutes then
transfer to a wire rack to cool completely.
To make the frosting, first whizz the Oreo's in a
food processor to make a fine crumb.
Put the softened butter into a large bowl and
sift in the icing sugar. Mix together by hand with a whisk until well combined
and there are no lumps. Add two tablespoons of the milk and mix with a spatula
until combined, add the other 2 tablespoons of milk and now mix with a hand held
electric whisk. Whisk for 5 minutes on high speed until the frosting is light
and fluffy.
Tip the cookie crumbs into the frosting and fold
in with a metal spoon.
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