Per request, I made these tasty Cookies and Cream Cupcakes from the awesome food blog Annie's Eats for a second time for the faculty at Ilario's school. This time though, they didn't just want the cupcakes, they wanted the recipe! So here it is, in all its glory on a Special baci's baking Thursday Edition - Enjoy!
Cookies and Cream Cupcakes
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 t. baking powder
½ t. salt
8 T. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 t. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting (this makes enough for two batches if you don't go crazy with frosting):
8 oz. cream cheese, at room temperature
6 T. unsalted butter, at room temperature
1 T. vanilla extract
4 cups confectioners' sugar, sifted
2 T. heavy cream
For garnish:
Oreo cookie crumbs
24 Oreo cookie halves
Cupcakes:
1) Preheat the oven to 350˚ F.
1) Preheat the oven to 350˚ F.
2) Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up.
3) In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
4) In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract.
5) 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.
6) Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
7) 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.
8) Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
Frosting:
1) Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.
1) Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.
2) Blend in the vanilla extract. Beat in the confectioners' sugar until incorporated and smooth, 1-2 minutes.
3) 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:
Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
this looks unbelievably delicious; but Ryan would die from gluten poisoning. lol. I bet if I let him see this he'd just say, "...but what a way to go...."
ReplyDeleteOh, yes, this would be bad for business - lol! I wonder if they make gluten-free oreos. . . probably not. Poor guy!
ReplyDelete