Oreo Cupcakes

Innocently tempting yet pleasingly simply to make, these cupcakes are among my favourite cakes. A buttery flavour base gives rich tasting moist cake and is the perfect canvas for the oreo cookies to shine, the vanilla intensifies the oreo flavour further as well as giving a beautiful finish.

In the world of desserts and baking oreos has proven themselves to be marvellous ingredient, they are versatile and the inspirations to many favourite desserts. My take on the oreo cupcake are packed with flavour, the oreo, which have been have been ground to a fine powder, is mixed with a mild vanilla flavour, distributes an even taste and the cake is itself has a very soft texture.



Ingredients:

Cake batter
120 grams of butter (room temperature)
180 grams (3/4 cups) of sugar
190 grams (1 1/2 cups) of self-raising flour
125 ml (1/2 cups) milk
2 eggs
1 vanilla pod (optional)
6 oreo cookies

Oreo cream
125 ml double cream
2 crushed oreo cookies
2 tablespoons condense milk (optional)

Yield 9

Method:

Preheat your oven to 170°c and line your cupcake tray with cupcake cases.

In a food processor grind the Oreos into a coarse powder and place aside.

In a large bowl beat together the sugar and butter until they are light and fluffy. In a glass mix together the milk, eggs and vanilla and pour to the butter and sugar and mix well. Now fold in the flour and then add the oreo powder and combine into the cake mix.

Divide the mixture into the cupcake cases and bake in the oven for 25-30 minutes.

For the cream whisk the double cream to stiff peaks. In a small bowl combine the condense milk and crushed oreos into a paste and mix into the cream. Now simply spread or using a piping bag decorate you cupcakes once they have cooled.

These cakes are great for sharing or taking as a gift when you're invited to your friendsas everyone loves them. I do recommend that you use fresh vanilla as it give both a strong aroma and taste.

Love Mademoiselle De Baker.

P.S the cake batter is so tasty.