Oreo Cupcakes

Well, ages and ages ago when this blog looked very different and had only like 3 posts (ever!), I did a post about Bourbon cupcakes, in it I say that I got the idea from a cake that I had eaten in the past, ever since I ate that cupcake (containing an Oreo) I have been meaning to get round to making a version of them. Just to note as well, the Chocolate bourbon post was the first post that I ever got a comment on and I would like to thank anybody who has commented for all the lovely things they have said.

These Oreo cupcakes are made up of a chocolate cupcake mixture from The Hummingbird Bakery, with a regular sized Oreo biscuit inside the cake mixture (whilst baking) the cakes are finally topped with a piped swirl of vanilla butter icing and a mini Oreo.

Does anyone have any other Oreo bakes?

Much Love Alex-Rose xxx

Ps. This is the bourbon post:
http://rainingcakeandcookies.blogspot.co.uk/2012/10/chocolate-bourbon-cupcake-recipe.html


Oreo Cupcakes

Chocolate Cupcake- Hummingbird Bakery Cupcake book
Ingredients:

• 100g Plain Flour
• 140g Caster Sugar
• 2 1/2 Cocoa Powder
• 1 1/2 teaspoons of Baking Powder
• A Pinch of Salt
• 40g Unsalted Butter
• 120ml Milk
• 1 Egg
• 1/4 teaspoon of Vanilla Extract
• 1 Regular sized packet of Oreo Cookies

Method:
Pre-heat your oven to 170c.
In a free-standing mixer beat, the flour, cocoa powder, sugar, baking powder, salt and the butter. Continue to beat until the mixture resembles sand. Then pour in half of the milk, and beat until just incorporated. In a separate bowl whisk the remaining milk, egg, and vanilla extract then pour into the flour mix before beating until smooth *Use a spatula to make sure that there is no flour patches! But don't over mix* The mixture will be quite runny but carry on, spoon a small amount into the paper cases and put an Oreo cookie on top then cover the cookie with more cake batter, put into the oven for 20-25 minutes or until a skewer can come out clean. Set them aside to cool, and take this opportunity to make your icing!

To decorate:
Ingredients:

• 250g Icing Sugar
• 80g Softened Butter
• 2 Tablespoons of Milk
• 1/4 Teaspoon of Vanilla Extract
• 2 Packets of Mini Oreos

Method:
Put the butter and icing sugar into the bowl of a free-standing mixer and beat on a slow/medium speed until it comes together,  then turn up the speed. Continue to beat. In a separate bowl whisk the vanilla and the milk before adding gradually to the butter and icing sugar. Beat on a high speed for a further five minutes and then spoon into a piping bag and swirl onto the cooled cakes. Decorate with a mini Oreo on each cupcake. xxx