A simple Oreo cupcake recipe with a twist that Original Travels' Pip picked up in New York City!
Ingredients
For the cakes:
- 110g/4oz butter or margarine, softened at room temperature
- 110g/4oz caster sugar
- 2 free-range eggs, lightly beaten
- 1 tsp vanilla extract
- 110g/4oz self-raising flour
- 1-2 tbsp milk
- 1 packet of oreos (of course)
For the butter cream icing:
- 140g/5oz butter, softened
- 280g/10oz icing sugar
- 1-2 tbsp milk
Cake time
I always find that when making cakes people can be too strict and follow the recipe too rigidly. So what I recommend is whack all the ingredients in a mixing bowl, EXCEPT THE OREOS. Mix it all up and let the fun begin. This amount of ingredients will make 8 big cupcakes...well hopefully! Anyho - pop half an oreo at the bottom of each cup cake case, I recommend the creamy side of the oreo. Then with the other halves of the oreo, crunch them up and mix them with the cake mixture, until it has cookies and cream look. Then pop the cup cakes in a fan oven (180c) for 25 mins (unless they look like they are burning)
Decorating time
To make the icing whisk the butter, icing sugar and a little bit of milk together, then pop in the fridge for a little bit, while the cakes cook/cool down. Then distribute the icing evenly on each cake and to finish hem all off, either split an oreo in two to make a butterfly shape, or pop a mini oreo on top...winning!