Cupcakes are one of my favourite things to bake, perhaps because I am so used to baking them, that now I feel like I have really perfected my technique to a perfect sponge and some great icing flavours. I am always trying different cupcake combos, and for my friend Emily's birthday I decided to give some Oreo Cupcakes a go!! And honestly they were absolutely delectable and they are worth giving a go if you love Oreos, not only are they simple but they look and taste amazing, I was in heaven licking the icing down once I was finished piping the cupcakes!
Oreo cupcakes with Oreo Icing
Makes 18
125g self raising flour
125g caster sugar
2 eggs
170g softened butter
1/2 tsp baking powder
1/2 tsp vanilla essence
400g Oreos
100g marshmallows
500g icing sugar
50ml milk
- Preheat the oven to 195oc and prepare your muffin trays with cupcake cases, I use a 12 and a 6 as this recipe makes 18.
- In a large mixing bowl cream 125g of the butter and the sugar together.
- Set to one side and in another bowl whisk the 2 eggs.
- Sift the flour into the mixing bowl gradually, this will produce a very stiff batter. Add the baking soda and then start to add the whisked eggs gradually and a soft and fluffy batter will start to form.
- Add the vanilla essence, stir again add set to one side.
- In a small bowl measure out your marshmallows and microwave for about 30 seconds. This should produce a gooey mixture of melted marshmallows. Add to the sponge mixture and give one last stir. This create the most gorgeous light and gooey sponge!!
- In the cupcake cases, pop an Oreo at the bottom of each one to give your cupcakes a biscuit base.
- Spoon 1 tbsp. of cake mixture into each cupcake case and once the mixture has been delved out pop into the oven for 15 minutes until golden.
- In a food processor, blitz the remaining Oreos for 30-40 seconds until powdery. Add the remaining 45g butter and the icing sugar and mix in the processor. This will create a very stiff mixture. Using the milk, very gradually add a few drops at a time, checking the icing is not becoming too wet but is also not too stiff. Once the icing is ready remove from the processor into a bowl and keep in the fridge until ready to pipe.
- Once the cakes are cool using a rose head and a piping bag, pipe the icing into the cupcakes and to decorate I sliced a couple of Oreos in half and popped on the top of the cake in a butterfly style, however you can decorate how you please!
Enjoy!!
