Oreo Cupcakes
A springy vanilla crumb with crushed cookies (biscuits) through it and a cream cheese frosting on top. Finding pieces of Oreo in every bite is what makes them a favorite.
Two opposite rules, and mixing them up is the usual mistake:
The cookies are folded in by hand, not with the mixer. Coarse pieces are the entire point, and beaten in they just tint the batter grey.
And the cream cheese frosting is beaten as little as possible. This is the reverse of buttercream: overbeaten, cream cheese turns runny instead of aerating.
Ingredients
- 115 g butter
- 220 g white sugar
- 2 eggs
- 200 g all-purpose flour (plain flour)
- 1 1/2 tsp baking powder
- 150 ml reduced-fat milk
- 10 Oreo cookies, coarsely crushed
- 1 tsp vanilla extract
- 200 g cream cheese (for the frosting)
- 80 g powdered sugar (icing sugar), for the frosting
- 3 more Oreos, finely crushed, to sprinkle
Method
- 1
Preheat the oven to 180 °C and line the tray with paper cases. Sift the flour together with the baking powder.
- 2
Beat the soft butter with the sugar for about 3 minutes, until the mixture lightens. Add the eggs one at a time, beating well after each, and add the vanilla.
- 3
Add the sifted flour alternating with the milk: a third of the flour, then half the milk, and so on. Mix just enough to combine.
- 4
Fold the 10 coarsely crushed Oreos in with a spatula, not the mixer. The large pieces are the whole point, and beaten in they tint the batter grey.
- 5
Fill the cases two-thirds full and bake for 20-22 minutes, until a skewer comes out with moist crumbs. Leave 5 minutes in the pan, then move to a rack.
- 6
Frosting: beat the cold cream cheese with the sifted powdered sugar only until combined. The opposite rule applies here: overbeaten, cream cheese turns runny instead of aerating.
- 7
Frost the completely cooled cupcakes and sprinkle with the finely crushed Oreos.
Homemade Cupcakes: Light Bites for Any Moment
Is there anything more comforting than the smell of cupcakes just out of the oven? This collection gathers our best recipes for breakfast, afternoon tea or a small treat: irresistible combinations, a properly moist crumb, and all the tricks that make them work in a few steps.
