9/29/2012

Cookies and Creme Cupcakes

I was looking for a little something different to bake for our college football dessert and landed on a pin of some cookie and creme cupcakes.  As usual used the recipe as a basic guide but did a few things different. Here's the original pin from Stockpiling Moms

  
 My sweet boy was all about helping me bake.  He knows the end product is usually a yummy treat and sometimes there's some snacking that goes along with the cooking!  He was happily posed with the cupcake ingredients.

First, added 2 1/3 cups flour, 1tsp baking powder, and 1/2 tsp salt to a bowl and mix it together.  My helper happily obliged to stir it up after he put the cupcake liners in their spots.



 While he mixed it up I turned the oven to 350 degrees.  I added the 8 tbsp unsalted butter(usually a stick is 8 tbsp) and 1 2/3 cup sugar in my mixer on medium til the blend was almost smooth and creamy.  

 I assigned my eager helper to the task of "smashing" oreos!  I put 8-10 oreos in a plastic baggy, zipped it shut, put it between folds of a cup towel, and gave my son a meat tenderizer and he happily smashed away.

Back to my task at hand, making the cupcake batter!  I slowly added three egg whites and around 2 tsp of vanilla extract while the mixer ran on low.  Scrape the sides of the bowl with a spatula making sure the mixture is throughly mixed before adding the dry ingredients.
Now add the dry flour mixture with the mixer on low and then scrap the sides and add the cup of milk continuously mixing till smooth.
Then add "smashed" oreo mix and blend.

Before adding the mix to the liners I put a half an oreo in each. Then I put the first dozen in the oven for around 22 minutes.

The icing!  I didn't have any heavy cream and I had around 4 oz of leftover cream cheese in my fridge so my icing was sort of put together by eyeing it and tasting.  I mixed 6 oz room temp butter and the room temp cream cheese together in the mixer till creamy and smooth.  Then I added 1 1/2 tsp vanilla extract and 1/2 tsp almond extract to the mix.  I slowly poured in the powdered sugar(it calls for 4 cups but I never measure) until the mixture is thickened.  I had to stop and scrape the edges several times to make sure the mixture is well mixed.  I added 1 1/2 tbsp Almond Joy creamer to the icing and mixed it on medium to nice and smooth.

After letting the cupcakes cool for 30-45 minutes.  I iced and added some cookie crumbles to the top.


What is your favorite kind of cupcake?




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