Oreo Cupcakes
Recipe adapted fr Fiona LAU’s
Ingredients for cupcakes
(17-18 cupcakes)
225g unsalted butter (soften/SCS)
225g self raising flour (sieved)
150g castor sugar
100g cookies&cream (crushed with cream – I used coarse crumbs)
1tsp vanilla essence (I put 1.5tsp)
4 eggs
1 tsp baking powder (sieved)
Method :
– Preheat oven 175deg
-Whisk butter & sugar till pale then add in vanilla essence and whisk for a while
-Add in eggs one by one (mix well then add another egg) and add in flour and baking powder. Whisk till smooth pale (2-3mins).
– use specula stir in the crushed cookies&cream crumbs
– bake 20mins and set aside cool for 5mins before frosting.
Ingredients for Frosting :
130g icing sugar (sieved)
12 pcs Oreo cookies only (remove all cream / total 24 halves – roughly crushed)
6oz unsalted soften butter (I used French butter -Elle et Vire from Phoon Huat – less oily than SCS)
6oz cream cheese (Philadelphia)
1tsp vanilla essence
Method : whisk all above together (except cookies crumbs)
Fold in cookies crumbs then ready to spread on the cupcakes using a spreading knife.
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