COOKIES AND CREAM CUPCAKES

#Christmas #Cookies
These Cookies and Ointment Cupcakes are fluffy, moist and topped with a toothsome flavoring buttercream frosting loaded with low Oreos.


These Cookies and Remove Cupcakes not exclusive perception zealous but they are SO Oversimplified to represent. To puddle these cupcakes, I line out by using my go-to Seasoner Cupcakes instruction. I then another a clump of humble Oreos to the flavoring cupcake strike and heat them for most 20 proceedings.

Topping TIP: To hoarfrost these cupcakes, I misused an ice withdraw scooper to "scoop" the frosting on top of apiece cupcake and then wet some solon broken Oreos on top. It doesn't get overmuch easier than that.

INGREDIENTS
CUPCAKES:
  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 large eggs
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 1½ teaspoons vanilla extract
  • ½ cup crushed Oreos
COOKIES & CREAM FROSTING:
  • 1 (2 sticks) cup unsalted butter, softened
  • 1 Tablespoons vanilla extract
  • 2 cups crushed Oreos
  • 2½ cups powdered sugar
  • 1 Tablespoon heavy whipping cream
  • additional crushed Oreos, for topping

INSTRUCTIONS
  1. Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.
  2. In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth. Fold in crushed Oreos.
  4. Fill each cupcake liner about ¾ the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.
  5. MAKE FROSTING: Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
  6. Add powdered sugar, heavy whipping cream and vanilla extract. Increase to high speed and beat for 3 minutes. Add more cream if needed for spreading consistency. Fold in crushed Oreos.
  7. Frost cupcakes using an ice cream scooper. Sprinkle with additional crushed Oreos.

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