Sweet, with a super layer of icing and a light fluffy sponge. What more could you wish for in Oreo cupcakes?
Makes: 4 muffins
Level of difficulty: Easy
Prep time: 30 mins
Bake time: 18 mins
Decorate time: 15 mins
Sponge ingredients:
50g butter
80g caster sugar
40g Oreo
80g self raising flour
1/3 tsp baking powder
30ml single cream
30ml whole milk
½ tsp vanilla bean paste
1 egg
1 tbsp sunflower oil
Icing ingredients:
30g butter
15g Oreo
½ tsp vanilla paste
250g icing sugar
50g cream cheese
4 tsp icing sugar
1 Oreo crumbled on top
Recipe:
- Using a wooden spoon, beat together the butter and sugar till light in colour and fluffy. Put aside for now.
- Using a rolling pin (or blender) break 40g of Oreos up into fine grains. Then add and mix this together with the remaining dry ingredients: flour and baking powder.
- In a separate bowl mix the wet ingredients together: cream, milk, vanilla paste, egg and sunflower oil.
- Returning back to the bowl of butter, add (a little at a time) the dry and wet ingredients and mix thoroughly together. Keep repeating till all the ingredients are mixed together.
- Set the oven to 175°C fan oven and fill each of the muffin cases just over two-thirds full. Cook for 15-18 minutes. To test if it is cooked, push lightly in the middle of the sponge and it should bounce back.
- Leaving the muffins to cool, let’s start on the icing. First beat the butter till lighter in colour and fluffy. Add the icing sugar, and mix thoroughly.
- Crush 15g of Oreo into a fine consistency, again using a rolling pin or blender. Then add this and the vanilla paste to the icing sugar. Mix well.
- Lastly add the cream cheese and mix this all together. At this point it will seem stiff to mix and crumbly. Therefore, add one teaspoon at a time of milk, and keep mixing in-between. We recommend 4 teaspoons of milk.
- The icing sugar is now ready to go on the muffins, and, as a finishing touch, crumble/break an Oreo cookie to sit on top.
These Oreo cupcakes are now ready to eat.
