Oreo Cupcakes

 

You will need the following equipments to try this recipe:

• Wilton Tip No 4B or a Star nozzle. ( Any nozzle tip of your choice would do the trick )
• Large Piping bag.
• A muffin tray & 12 cupcake liners 

Recipe (This will yield around 12 Oreo Cupcakes):

Ingredients for the Cup Cake Batter:

• 85g of self-raising flour
• 25g of Horlicks malt powder  
• 15g of cocoa powder
• 1/4 tsp of bicarbonate of soda
• 125g caster sugar
• 135g unsalted butter (softened to room temperature) 
• 2 Large eggs ( here in the UK a Large egg is considered to be 63g in weight, as this might vary across countries make sure that the eggs are 125g of weight )
• 1 & 1/2 Tbsp of Whole milk
• 1/2 tsp of vanilla extract
• 2 packets of Oreo cookies
• pinch of salt ( can skip this part if you have used salted butter )

Ingredients for Frosting:

•  200g of unsalted butter (softened to room temperature)
•  400g of icing sugar (sifted)
•  2 Tbsp whole milk
•  1/2 tsp vanilla extract
•  1/2 packet of Oreos Cookie Crumbs (Blitz the cookies in a food processor for 1 or 2 minutes to form the crumbs)  

Method:

Preheat oven to 350 degrees F (180 degrees C) and line 12 muffin cups with paper liners.

1. In a bowl add the butter and sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
2. In a separate bowl whisk or sift together Flour,Baking soda,Malt powder,Cocoa & Salt. Idea is to get all the dry ingredients  mix together well.
3. Add the flour mixture prepared in step 2 with milk alternatively in about three batches to the butter and sugar mixture prepared in step 1. Make sure to mix in everything well between each addition. Your main batter is now ready.
4. Before filling up the batter into the muffin cups place a whole Oreo Cookie in the bottom of each cupcake liner (Now this will be the base of the cupcake leaving as a crunchy element to the cupcake) 
5. Evenly fill the batter into the muffin cups that has a cookie as the base.When filling the batter to muffin cup it is easier to use an ice cream scoop (a scoop with a ball diameter 4cm) or 2/3 of the way up. 
6. Bake for about 18 - 22 minutes or a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.)
7. Remove from oven and place on a wire rack to cool. 
8. Once the cupcakes have completely cooled, frost with the Cookie cream icing.  If you want to pipe the frosting, I like to use a large Wilton 4B star decorating tip. Once done frosting you can garnish it with another whole Oreo cookie on top. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Frosting (Cookie Cream):

1. In an electric mixer, or with a hand mixer, cream the butter until it's nice,pale and fluffy and add the vanilla extract.
2. With the mixer on low speed, gradually beat in the icing sugar. Scrape down the sides of the bowl. Add the milk and Oreo cookie crumbs and beat on a high speed until frosting is light and fluffy (about 3-4 minutes). 

Warning : Not for the faint Hearted :D  Hope you all enjoy my Oreo Blast Cupcake.