COOKIES AND CREAM CUPCAKES #DESSERT #OREO
Hi once more, Lil' Luna perusers! It's Alicia from The Baker Upstairs and I am so eager to be back sharing these astonishing treats and cream cupcakes with you! My better half is a tremendous aficionado of Oreos, so I figured these cupcakes would be a fun astonishment for him. Fortunately, they are extremely easy to put together, however they look and taste extremely noteworthy. They have an Oreo heated directly into the base of the cupcake, and the icing tastes simply like treats and cream frozen yogurt! These Oreo cupcakes are a distinct success!
I made these treats and cream cupcakes utilizing my preferred vanilla cupcake formula. It's the one I use as a base for the greater part of my cupcakes, and it generally gives me immaculate outcomes! They turn out flawlessly damp unfailingly, and the vanilla flavor is so flexible, it very well may be effectively spruced up, in spite of the fact that it's similarly as tasty plain. I've made it so often since I have the formula retained, and could most likely make them in my rest.
Ingredients:
Cupcakes:
- 12 Oreos
- 3/4 cup cake flour
- 3/4 cup all purpose flour
- 3/4 cup sugar
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter cold, cut into small pieces
- 2 eggs
- 3/4 cup milk
- 1 tsp vanilla
Frosting:
- 3.4 oz marshmallow fluff (1/2 of a 7 oz container)
- 1/2 cup butter room temperature
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- 1-2 tbsp cream
- 10 Oreos finely crushed, plus additional oreos for garnish
Instructions:
- Preheat the oven to 350. Line 12 wells of a muffin tin with paper liners. Place an Oreo cookie in the bottom of each paper liner, and set aside.
- In a large bowl or the bowl of a stand mixer, add the cake flour, all purpose flour, sugar, baking powder, and salt, and whisk to combine. Mix in the butter until the mixture resembles coarse crumbs. Add the eggs one at a time, mixing after each addition. Combine the milk and vanilla extract in a small bowl or measuring cup, and add half of the milk mixture to the batter. Mix until smooth, then add the other half of the milk mixture and mix until smooth.
- Scoop into prepared muffin tin, filling ½-2/3 full. Bake 20 minutes, or until the tops spring back when touched lightly and a toothpick inserted into the center comes out clean. Remove and let cool completely.
- After the cupcakes have cooled, beat together the marshmallow fluff and butter until light and fluffy. Add the powdered sugar and vanilla, and add enough cream to make a smooth, easily pipeable frosting. Beat until light and fluffy. Mix in the finely crushed Oreos. Pipe onto the cooled cupcakes (I used a jumbo round tip) and garnish with additional Oreos as desired.
For more detail :http://bit.ly/2YRXoqc
