Friday, January 14, 2011

Cookies and Cream Cupcakes

 
   I feel it only necessary to start off my blogging journey with cupcakes. Its just so appropriate. They're tiny little indulgences that you can personalize the way you want. Any flavor combination matching the perfect icing. This is a cookies and cream cupcake that I borrowed from annies-eats.com. They turned out wonderfully and hit the spot with an oreo craving. They turned out moist and delicious. The icing balanced out the sweetness of the cupcake.

Yield: 24 cupcakes
Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped


For the frosting:
1 3/4 cups plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs

Directions:
Preheat the oven to 350˚F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  

    In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  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.  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.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
   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.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. To help the whipping process go more smoothly, chill the bowl and whisk for at least 15 minutes. I just stick it in the freezer until I'm ready for it.  Beat on medium-high speed until the whipped cream holds stiff peaks. Be careful to not overwhip your cream!  This will end up being a thick butter consistency that makes it harder to pipe. Lift the beater from the cream. If you get a peak that stand up, then you have a stiff peak which is what you want.
Gently fold in the cookie crumbs with a spatula.     Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes.  Garnish with Oreo cookie halves.


4 comments:

  1. They look delicious!

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  2. YUMMY I CANT WAIT TO TRY ONE!! LOVE YA...YUR MOM

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  3. Oh man...these are THE best!!! Dangerously good!!! :)))

    ReplyDelete