I LOVE CUPCAKES!! But if you've been reading this blog, that's probably old news to you. So when my niece visiting from Australia requested cupcakes, I was more than pleased to oblige. She's always had a thing for Oreos and that's the only flavour she ever requests. Usually, I bake a basic vanilla cupcake with the addition of crushed Oreos in the batter. But I dared to be a little different and used an Oreo in the base of the cupcake with some on the frosting too. The whole Oreo surprise at the end of the cupcake was a real delight! I baked only a third of the recipe and was so sorry I did because 8 cupcakes was not nearly enough to go around. The airy whipped cream frosting was the perfect accompaniment to this cupcake as its lightness perfectly balanced the overload of Oreo in the batter.
The only hard part to this recipe is trying to slice the Oreo in half and getting equal amounts of frosting on each slice. The other thing to note about this recipe is to garnish with the half Oreo just before serving or else it will become soggy. This recipe hails from one of my favourite food blogs Annie's Eats and I followed the cupcake recipe to a tee but used my own frosting.
Oreo Cupcakes With A Whipped Cream Frosting
For the cupcakes:
24 Oreo halves with cream filling attached
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
8 tbs unsalted butter, room temperature
1 2/3 cups sugar
3 large egg whites, room temperature
2 tsp vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting:
250 ml sweetened whipping cream
Oreo cookie crumbs
24 half Oreo cookies
Preheat the oven to 180 degrees centigrade. Line a muffin tray with cupcake liners and place a half Oreo at the bottom of each case, cream side up. In a bowl, combine the dry ingredients. Using the paddle attachment of a stand mixer, beat butter and sugar on medium to high speed until light and fluffy. Beat in the egg whites, one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer speed on low, add half the dry ingredients followed by milk. Beat minimally until just combined and add the rest of the dry ingredients until just mixed. Gently fold in the chopped Oreos. Fill the liners with batter using an ice cream scoop. Bake until a toothpick inserted comes out clean, rotating the tray halfway through (mine took about 23 minutes). Cool in the tray for 5 minutes and then on a wire rack. Frost when completely cool.
Whipping cream must be chilled to 2-4 degrees for best results. Using the wire whip, whip the cream on medium speed until 2/3 done. Then whip at high speed until stiff peaks form. Frost using your favourite tip and garnish with a sprinkling of Oreo crumbs and Oreo halves.
This recipe yields 24 cupcakes.