Well HELLLOOOO friends. It’s been a while. The summer is just getting away from me and I have been ignoring this space. Let’s reconnect, shall we? Over cupcakes? I thought you’d like that.
I don’t know what it is, but I have been on a cupcake kick lately. Don’t worry- I do give some away. I am doing the couch to 5K program….I can’t burn off those calories and then come home and eat 15 cupcakes, now can I?
Do you ever want to try a recipe, but you are missing an ingredient that you need? Happens to me all the time. I crave something, but don’t have all the goods to make it. I came across this cupcake recipe in one of my cookbooks and actually had Oreos in the house that I bought for Rob (a rare event). So, being the good wife I am, I ripped open that package of Oreos and helped myself to half the package to make these cupcakes. Sorry honey. I’ll buy more.
The cupcake and icing recipes are from two different sources. I thought they’d go well together and I believe I was right. My 2 year old neighbor across the street thought so too.
Cookies and Cream cupcakes (recipe courtesy of Kitchen Aid Baking Companion):
Yields 24 cupcakes
2 1/4 cups all purpose flour
1 TBSP baking powder
1/2 tsp. salt
1 2/3 cup sugar
1 cup milk
1 stick unsalted butter, softened
2 tsp. vanilla extract
3 egg whites
10 Oreo cookies, crushed
1. Preheat oven to 350 F and line 2 cupcake pans with liners.
2. Stir together the first 3 ingredients in the bowl of a stand mixer (or use a hand mixer). Then stir in the sugar.
3. Add the next 3 ingredients and mix on low speed for about 30 seconds. Stop the mixer, scrape the bowl down and add the egg whites. Start the mixer again (slowly) and then beat the entire mixture for 2 minutes. Add the crushed cookies and mix until just incorporated.
4. Fill liners about 2/3 full with mixture and bake at 350 F for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Buttercream frosting (Recipe courtesy of Williams Sonoma Family Meals- Maria Helm Sinskey)
2 sticks of unsalted butter at room temperature
4 cups powdered sugar, sifted
1 tsp. kosher salt
1/4 whole milk (psst- I only had 2% and it was fine)
2 tsp. vanilla extract
1/4 cup unsweetened cocoa powder
2 tsp. very hot water
*****3-4 crushed Oreos for garnish, if desired
1. Start the mixer on low and beat the butter, sugar and salt on medium speed once the powdered sugar is mixed in a bit (unless you want to wear it).
2. Add the milk and vanilla and beat until light and fluffy. Remove half of the icing. This is the VANILLA buttercream.
3. Add the cocoa powder and beat on low speed until combined. Add the hot water to bring it all together and beat again for one minute. This is the CHOCOLATE buttercream.
Ice the cooled cupcakes and add Oreo cookie crumbles if your little heart desires.
I LOVED the chocolate buttercream on this particular cupcake, but both were delicious.
Enjoy everyone! I won’t wait so long to say hello again.