Delicious aren't they, soft with a bit of crunch. Now don't be fooled into thinking that these are difficult to make, au contraire my friends. I wouldn't tempt you with such mouthwatering photos and then set about putting you to work for hours in the kitchen.
No, no not my style at all, these are the type of cupcakes that you could whip up at a moments notice (presuming you have the ingredients ) and make you look nothing short of a domestic goddess.
The cupcake batter is an all in one recipe - meaning that you place everything in one bowl and mix - add the crushed cookies and bake. The buttercream is equally unchallenging, once made you can pipe or spoon onto the cupcakes and then stand back and admire your outstanding work.
The cupcake batter is an all in one recipe - meaning that you place everything in one bowl and mix - add the crushed cookies and bake. The buttercream is equally unchallenging, once made you can pipe or spoon onto the cupcakes and then stand back and admire your outstanding work.
These Oreo stuffed cupcakes are perfect with a steaming cup of hot coffee and go perfect with my afternoons...Enjoy!
Makes 14-16
Ingredients
200g Self raising flour
Ingredients
200g Self raising flour
200g Caster sugar
200g Soft margarine or butter
4 Free range eggs
1 tsp Baking powder
154g Packet Oreo Original biscuits
Buttercream:
200g Butter, room temperature
200g Icing sugar, sifted
3-4 (40g) Oreo cookies with the creamy filling removed.
Buttercream:
200g Butter, room temperature
200g Icing sugar, sifted
3-4 (40g) Oreo cookies with the creamy filling removed.
Method
Preheat the oven to 190°C/375ºF/Gas Mark 5 and line two 12 hole muffins tins with 16 paper cases.
Preheat the oven to 190°C/375ºF/Gas Mark 5 and line two 12 hole muffins tins with 16 paper cases.
Place the flour, sugar, margarine, eggs and baking powder in a large bowl and mix with an electric hand mixer or a wooden spoon until pale and creamy.
Set aside 3-4 of the oreo cookies and crush the remaining cookies in a freezer bag with a rolling pin. The cookies add a lovely crunch to the cupcakes if they are still chunky rather and ground to dust.
Gently fold the crushed oreo cookies into the cupcake batter, try to distribute the cookies evenly so everyone gets some crunch.
Divide the mixture between the paper cakes -¾ fill each case- my tool of choice for the this job is an ice-cream scoop. Even sized cupcakes every time!
Place the cupcakes in the preheated oven for 20-22 minutes until risen and golden, once cooked the cupcakes will spring back when pressed gently in the centre.
Meanwhile take the remaining Oreo cookies with their creamy filling removed and crush or liquidise them until they resemble breadcrumbs. In a small bowl, using an electric hand mixer or a wooden spoon, cream 200g of room temperature butter until pale and fluffy. Slowly add the sifted icing sugar and mix again until light and creamy.
Fold in the crushed Oreos and place the buttercream in a piping bag with a star nozzle attached, set aside until needed.
Once the cupcakes are baked, allow to cool completely on a wire rack, once cooled add a swirl of the buttercream to each.
