Wednesday, October 6, 2010

cookies and cream cupcakes

Keep it simple.  That was the thought behind Carter's fourth birthday party.   We choose a one stop shop location.  The kids bounce for an hour and a half and then eat pizza.  The locations sets up and cleans up for you.  Easy.  Well I can't leave good enough alone.  I had to do the cupcakes.  Last year I did 3 flavors of cupcakes.  This year I was going to do 3 again but, decided to repeat two flavors from last year and try a sugar cookie with royal icing as a favor.  In theory seems simple but, when you are working, chasing a one year old around and trying to sift, measure and frost things get out of hand.  These cupcakes are always a hit.  I have made different variations in the  past and different frosting but, I think the combination below is a winner.  Typically I garnish with an oreo and a few crumbs but, needed to keep it in spiderman theme.  The big chunks of oreo and the cookie on the bottom and so yummy and such a nice surprise when you bite in.

cookies and cream cupcakes
adapted: annie-eats

24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, quartered
For the frosting:
8 oz. cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
* 1-2 tbsp heavy cream if frosting cake

Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 2-3 minutes.  Blend in the vanilla extract.  Beat in the confectioners’ sugar until incorporated and smooth. 
Frost the cooled cupcakes as desired. 

No comments:

Related Posts with Thumbnails