Monday, October 20, 2008

Cupcake Success!

Cookies and Cream Cupcakes
adapted from JustJenn & 500 Cupcakes



1 Stick (1/2C) unsalted butter, softened
1C granulated sugar
2tsp Vanilla extract
2-1/4C Flour
1 Tbsp Baking powder
1/2 tsp salt
4 eggs
1C Heavy (Whipping) Cream*
1C Crushed Oreos

I made a half batch: (yields approx. 8 regular sized and 6 small sized)
1/2 stick (4tbsp) unsalted butter, softened
1/2C granulated sugar
1tsp Vanilla extract
1C + 2 Tbsp AP Flour
1/2 Tbsp baking powder
1/4 tsp salt
2 eggs
1/2C Heavy (Whipping) Cream*

350 for 20 min - toothpick test

*I used heavy whipping cream since I had it in the fridge. I don't know if it makes a big difference if I just used whole milk as the other recipe calls for. But this time, the cake cakes came out better. Can't say why though since there are so many changes I made.
*Also, I added in a bit more heavy cream than the recipe states- just added a bit more for a nice smooth batter.

Cream butter and sugar until pale pale yellow.
Add vanilla.
Mix in flour, baking powder, and salt.
Add eggs. Beat well. (Batter will be thick.)
Add heavy cream. Use more if want to thin out batter even more.
Add crushed Oreos. I used the electric mixer and beat them in... this made the batter darker colored since I destroyed most of the chocolate cookies. You can fold them into batter if you prefer. I did a combo of mixer and hand. I didn't measure out how many Oreos I added either. I like Oreos, so I added a lot.
Pour 3/4 cup full and bake.



Cookies and Cream Buttercream Frosting
adapted from 500 Cupcakes
3C powdered sugar
2 sticks (1C) unsalted butter, softened
Pinch of Salt
Crushed Oreos

I made a quarter-recipe: (Could have made half-recipe)
3/4C powdered sugar
1/2Stick (4tbsp) unsalted butter, softened
Pinch of Salt
1/2 tsp Vanilla
Oreos (not crumbled yet)

Cream sugar and butter VERY well, until white. Add vanilla extract. Add pinch of salt.
Scrape off Oreo centers from cookies and mix into the frosting. Then crush/crumble cookies and fold in. I liked to keep the frosting white.



Notes: I REALLY liked this frosting. Usually, my buttercreams come out WAY to sweet. But this one was good, and went well with the cupcakes, since those weren't very sweet either. Good balance. Hooray! Today was a good baking session. I didn't make an overabundance of stuff (i.e. frosting) that would end up going to waste since I wouldn't use it all and/or no one would eat it. I could have used a little more frosting though. I planned to make another quarter-recipe of a chocolate frosting, but changed my mind. So I ended up a little bit short. But not by much- only 2 mini cupcakes were left unfrosted. Anyways, I'm very excited to take this half batch of frosted cupcakes to work to share!
And, I even made up this recipe myself! (Well, I combined 2 difference recipes... but I still had to come up with mixing and matching the ingredients.)


Since I ran out of regular cupcake liners, I started in on my hoarded baking stuffs I bought on my most recent trip to Daiso. Damn I love that place.

3 comments:

Meg said...

These look amazing!

wtrbayb said...

OMG I'm drolling, those look so good

shweetpotato said...

ohh now thats just mean to even show me considering I cant reach through the monitor lol, Carm