For this week's festive sweet treat, Maria shares her favourite Oreo cupcake recipe!
This is one of my favourite recipes to make at Christmas, the cakes are rich, creamy and very indulgent, pretty much everything that Christmas should be! The recipe is adapted from one that I found on the Good Food Channel website a few years ago:
Ingredients
For the cupcakes
6 Oreo biscuits
115 g unsalted butter, softened
115 g caster sugar
½ tsp vanilla extract
100 g self-raising flour
20 g cocoa powder
2 large eggs, beaten
1 tsp milk
For the frosting
50 g butter, softened
80 g cream cheese, cold
175 g icing sugar
6 Oreo biscuits
12 Oreo biscuits to decorate
To make the cakes:
1. preheat oven to 180C/160 fan/gas 4. Line a muffin tin with 11 paper muffin cases. Separate the Oreos and place half into the bottom of each case, with any cream filling facing upwards.
2. Cream together the softened butter and caster sugar, along with the vanilla extract, until pale and fluffy.
3. Sift in the flour and cocoa powder. Add the two beaten eggs and mix well, taking care to stop once all of the dry ingredients are incorporated. Add the milk and beat briefly to combine.
4. Divide the mixture evenly between the cupcake cases. Bake for 22-25 minutes.
To make the frosting:
1. Place the six large Oreos into a food processor and whizz into crumbs. Alternatively, place the cookies into a plastic food bag and smash with a rolling pin. Set aside.
2. Rub the softened butter into the icing sugar using the back of a wooden spoon. Do the same with the cream cheese.
3. Once the icing sugar has been incorporated, whisk with an electric mixer until light and fluffy.
4. Gently fold the Oreo crumbs into the frosting, being careful not to over mix. If the frosting is a little runny at this stage, place in the fridge to chill for 15 minutes.
5. Cover each cupcake with the frosting and finish with an Oreo.
