Recently we met the lovely Catherine and Suzanne from Boutique Bake and they have been sharing their delicious baking recipes with us in their Sweet Saturday series (you can check out more of their recipes here).
And today they are going to spoil us with their Oreo cream cheese cupcakes.
So spatulas at the ready (and lookit, if you’re like us and don’t know what a spatula is, don’t worry – we’re doing this together).
Since developing this recipe, we’ve probably made these five times, no joke. I never tend to repeat recipes as we love experimenting new recipes all the time, so that’s definitely saying something! This is definitely one to try over the Easter holidays with the kids or if you are having the girls over, everyone goes crazy for them!
You start with half of an Oreo at the bottom of the cupcake. I always twist the Oreo gently so that all the cream filling sticks to one cookie so you get that layer of cream in the bottom of your cupcake.
Ingredients:
- 200g plain flour
- 50g cocoa powder
- 280g caster sugar
- 3 tsp baking powder
- 80g unsalted butter
- 250ml whole milk
- 2 eggs
- 12 oreo biscuits
- 12 muffin cases
For the frosting:
- 100g unsalted butter
- 150g cream cheese
- 300g icing sugar
- 6 oreo biscuits
To make your amazing oreo cupcakes:
Preheat the oven to 180C/160 fan. Line a muffin tray with paper muffin cases. Twist 12 Oreos to separate them, and place half in each case, with the cream facing upwards.
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Put the flour, sugar, cocoa powder, baking powder, salt and butter in a large bowl and mix until everything is combined. Whisk the milk, eggs, and vanilla extract together in a separate jug, then slowly add half into the flour mixture, and beat well to get rid of any lumps. Gradually add the rest of the milk mixture whilst mixing until smooth.
Add the mixture to the paper cases, making sure they are equally full (about two-thirds). Bake the cakes in the oven for 20-25 minutes.
Whilst the cakes are cooking, smash up 6 Oreos in a bag and set aside. Whisk the butter, cream cheese and icing sugar until light and fluffy. Then, gently fold in the Oreo Crumbs.
- When the cakes have cooled, pipe the icing onto the cakes and use any left over Oreos to decorate. We will be giving our top tips on piping over the next few weeks so make sure to keep an eye out! I used a star shaped nozzle (optional) to make this nice shape with my cream cheese (I use a 1M wilton tip or jem 1 D tip with an icing bag)!
So it's time to get your bake on guys! Don't forget to tweet us pictures of your oreo cupcake creations or post them on instagram using the hashtag #bakemyday - then I can find your beautiful pictures easily.
If you guys have any baking questions, we’ll be back on Monday to answer them so make sure to comment below!
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