This is a guest recipe, my daughter decided to contribute to the campaign to fatten me up further by making these wonderful Oreo cupcakes. I am not a big Oreo fan but I am a big cupcake fan and the combination of both is amazing. For once I am the eater, not the cooker 🙂 and I am very much enjoying the exchange of roles.
Even if you are not a particular fan of this classic American biscuit, I urge you to try these cupcakes, they are really very good.
2 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
120g butter, room temperature
1 2/3 cups sugar
3 large egg whites, room temperature
2 tsp vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
1 2/3 cups whipping cream
3 Tbsp powdered sugar
1/2 tsp vanilla extract
6 Tblsp Oreo cookie crumbs
Preheat the oven to 180C.
Line a muffin tray with cupcake liners. In a bowl, combine the dry ingredients.
Beat butter and sugar until light and fluffy. Beat in the egg whites, one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer speed on low, add half the dry ingredients followed by milk. Beat minimally until just combined and add the rest of the dry ingredients until just mixed. Gently fold in the chopped Oreos.
Fill the liners with batter. Bake until a toothpick inserted comes out clean (about 20mins).
Cool in the tray for 5 minutes and then on a wire rack. Do not frost until completely cool.
To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. (We had a little trouble getting the frosting to pipe even though the biscuits were thoroughly crushed; maybe we just need a bigger tip)