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Cookies and Cream Oreo Cupcakes
For the cupcakes: 200g plain flour 40g cocoa powder 240g caster sugar 3tsp baking powder 80g unsalted butter 2 eggs 200ml milk 2tsp vanilla extract 16 whole Oreo cookies
The Winning Entry in the Great Dulwich Bake-Off 2014
For the buttercream frosting: 175g softened unsalted butter 350g sifted icing sugar 1tsp vanilla extract 1-2tbs milk 3 or 4 Oreo cookies crushed into small pieces You can use more or fewer Oreos in your frosting, it really depends on how you want it to look. Some popping candy to sprinkle on top Mini Oreos for a garnish. Sift the flour, cocoa powder, baking powder and salt into a bowl and mix. In a separate bowl beat the butter and sugar together until it combines then add the milk, vanilla extract and the eggs one at a time, whisking them in slowly. Carefully add this to the flour mix. Divide the mixture between the cupcake cases, placing one small spoon of mix in the bottom of a case, then a whole Oreo cookie and then cover completely with more cake batter. Bake in the oven for 15-18 minutes. The cakes are ready when a cocktail stick or skewer comes out of the centre clean but be careful not to think the bits of Oreo on your skewer are bits of uncooked cake mix. Set on a cooling rack to cool down completely. Make the buttercream by beating the butter and icing sugar and vanilla together for a good few minutes with an electric whisk (or by hand but it may take a while) until it becomes very smooth and fluffy. Add the milk a little at a time if you find the consistency a little too thick. Mix in the crushed Oreos a spoonful at a time, just until you get the pretty cookie speckled look that you're after. Then pipe in a swirl onto the cool cupcakes and sprinkle with the popping candy and place one mini Oreo on top. Preheat the oven to 180°C, fan 160°C gas mark 4 and line a cupcake tray with paper cases.
Enjoy!
Gabriel Rahman, 8S
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