Friday, 4 April 2014

Oreo Mint Cream Cupcakes



This is a recipe that I have come up with myself and have written myself. Feel free to use it but please do not take credit for it being your own. They turned out so well and are delicious so I hope many people try them. If you do.. take pictures and tag me on instagram @kimberlina94

Here goes…



INGREDIENTS

  • 1 egg
  • 2/3 cup or 150ml vegetable oil
  • 2/3 cup or 150 ml of greek yogurt
  • 1/3 cup or 75ml of milk
  • 2 cups or 280g of flour
  • 1 3/4 cups or 300g sugar
  • 1/2 cup or 60g good quality cocoa
  • 1 tsp. salt
  • 1 tbsp. baking soda
  • 1/4 cup of crushed mint oreos (about 3 Oreos)
  • 1/4 cup or 40g of milk chocolate drops
  • 18 whole Oreos
FROSTING

  • 2 cups or 450g butter, at room temperature
  • 4 cups or 600g icing sugar
  • 1 tsp. fat-free milk
  • 1 tsp. vanilla
  • Green food colouring
  • Finely crushed Cool Mint Oreos (the tops we haven't used)
  • 6 whole Cool Mint Oreos, for garnish (if desired)

INSTRUCTIONS

  1. Preheat oven to 350 degrees F OR 170 degrees C. Line two muffin tins with cupcake cases. This recipe will make about 18 cupcakes
  2. In a small bowl combine all the dry ingredients. Sift flour, baking powder, cocoa powder, sugar and salt together.
  3. In a separate bowl (I used a jug) combine the wet ingredients. Whisk together the egg, oil, yogurt, milk and vanilla extract/flavouring.
  4. Slowly begin adding the wet ingredients to the dry ingredients, only pouring in a bit at the time and then stirring until fully combined. The end result shouldn't be too runny or too thick. This can be done with a spatula or with an electric hand mixer.
  5. Fold in the crushed Oreos and Milk chocolate drops until just mixed in. Put the mixture to one side
  6. Carefully twist the tops off the 18 Oreos and place the biscuit top on a plate then the biscuit with the cream still on, inside the cupcake cases. One per case.
  7. Pour batter into prepared pans, filling each about two-thirds full.
  8. Bake the cupcakes for 18 to 20 minutes or until a sharp knife inserted into the center of a cupcake comes out clean. When cooked take out of trays and completely cool cupcakes on a wire rack.

  9. FOR FROSTING: 

  10. In the bowl of a stand mixer with the paddle attachment or using an electric hand whisk (I just used a normal hand whisk but it takes a while), beat butter, icing sugar, milk, and vanilla on high speed until light and fluffy, at least three minutes. Then add drops of the green food colouring until the desired colour.
  11. Crush up the Oreo tops we set aside using the end of a spoon in a cup, or by putting the cookies in a bag and smashing with a rolling pin.
  12. Fold in half or less of the crushed Oreos until just mixed (make sure there are no large chunks as they clog up the tip of the piping nozzle and make it hard to create nice lines). Pipe onto cupcakes using a pastry bag fitted with a large star piping tip.
  13. Sprinkle the last of the crushed Oreos over the frosting.
  14. Garnish cupcakes with the 6 mint Oreos by breaking them up into about 3 pieces and sticking them in the frosting.
Hope you have liked this recipe and found it easy to follow!
They should look a little something like this….






Peace.

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