it is just less the color; still creamy and oreo-licious....
Oreo Cupcakes (adapted from gingerbreadbagel)
Ingredients:
2 cups -------------------- plain flour ( i used cake flour too)
1 1/2 cups ---------------- sugar
2 tsp ---------------------- baking powder
1 tsp ---------------------- kosher salt ( i used normal salt)
1/2 cup ------------------- shortening, softened (i used buttercup luxury spread)
3/4 cup ------------------ whole milk
2 large eggs, at room temperature
1 tbsp -------------------- vanilla extract
7 Oreos, ground into coarse crumbs
2 cups -------------------- plain flour ( i used cake flour too)
1 1/2 cups ---------------- sugar
2 tsp ---------------------- baking powder
1 tsp ---------------------- kosher salt ( i used normal salt)
1/2 cup ------------------- shortening, softened (i used buttercup luxury spread)
3/4 cup ------------------ whole milk
2 large eggs, at room temperature
1 tbsp -------------------- vanilla extract
7 Oreos, ground into coarse crumbs
Buttercream
4 cups ------------------- icing sugar
1/2 cup ------------------ unsalted butter, softened
1/2 cup ------------------ shortening, softened (i used buttercup luxury spread)
1/2 tsp ------------------- vanilla extract
1/8 tsp ------------------- kosher salt
3 1/2 oz ------------------ heavy whipping cream (a little more than 1/3 cup)
10 Oreos, ground into fine crumbs
4 cups ------------------- icing sugar
1/2 cup ------------------ unsalted butter, softened
1/2 cup ------------------ shortening, softened (i used buttercup luxury spread)
1/2 tsp ------------------- vanilla extract
1/8 tsp ------------------- kosher salt
3 1/2 oz ------------------ heavy whipping cream (a little more than 1/3 cup)
10 Oreos, ground into fine crumbs
Method:
1. Mix together the flour, sugar, baking powder and salt using an electric mixer
2. Then add in the shortening (the shortening should be very soft, almost melted), milk, eggs and vanilla extract and mix to low speed to combine. (about 1 minute) You don’t want to over mix the batter. Set the batter aside.
3. Put 7 Oreos in the food processor and grind them up into coarse crumbs. Throw them into the batter and fold them in.
4. Line a cupcake pan with liners. Using an ice cream scooper (i didn't use that), scoop the batter into each cupcake liner.
The cupcakes should be filled about 2/3 of the way. Make sure you don’t overfill them!
The cupcakes should be filled about 2/3 of the way. Make sure you don’t overfill them!
5. Bake the cupcakes at 350 degrees F for 20 minutes. Cool the cupcakes in the pan on a cooling rack for 10 minutes. Then take the cupcakes out of the pan and transfer them to a cooling rack.
Cool completely before frosting.
Cool completely before frosting.
To make the frosting:
1. Sift the icing sugar into a bowl and set aside.
2. Using an electric mixer, mix together the shortening and butter for about 3-4 minutes on medium high speed.
3. On low speed, slowly add in the powdered sugar. Add in 1/2 cup at a time.
4. Once all of the powdered sugar is added, increase the speed to medium for a minute or two.
1. Sift the icing sugar into a bowl and set aside.
2. Using an electric mixer, mix together the shortening and butter for about 3-4 minutes on medium high speed.
3. On low speed, slowly add in the powdered sugar. Add in 1/2 cup at a time.
4. Once all of the powdered sugar is added, increase the speed to medium for a minute or two.
5. Slowly add in the heavy whipping cream on low speed. Then increase the speed to high and mix for 10 minutes. (no discount!)
Set the buttercream aside.
Set the buttercream aside.
6. In a food processor, grind up 10 Oreos into fine crumbs. Add them to the buttercream and fold them in.
Assembling the cupcakes:
Put the buttercream in a piping bag fitted with a decorating tip. Pipe the buttercream onto the cooling cupcakes. Or you can simply frost them with a small spatula or knife.
Put the buttercream in a piping bag fitted with a decorating tip. Pipe the buttercream onto the cooling cupcakes. Or you can simply frost them with a small spatula or knife.
