My new camera (Nikon D5000) arrived in the mail yesterday, so of course I had to bake. Okay, I was already planning to bake, but the camera arriving was a bonus.
Here is my attempt at Cookies n' Cream cupcakes. The recipe is from my daily cupcake calendar which got it from the book 500 Cupcakes...
Cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 tsp baking powder
4 eggs
1 tsp vanilla extract
10 crushes oreos
Frosting
3 cups confectioners’ sugar, sifted
1 cup (2 sticks) sweet butter, softened
Pinch of salt
10 chopped oreos
Preheat the oven to 350. Place 18 foil or paper baking cups in muffin pans. Combine all cupcake ingredients, except the cookies in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. Stir in the cookies.
Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a wire rack.
To make the frosting, beat the confectioners’ sugar, butter, and salt using an electric mixer. Spread the frosting on the cooled cupcakes and sprinkle with chopped cookies on top.
Store unfrosted in an airtight container for up to 3 days or freeze for up to 3 months.
I followed the recipe pretty exact. I did cut it in half since I have no need for that many cupcakes, and in doing so overcooked the cupcakes. They were still tasty, but noticibly overcooked. Ooops. They made for a lovely photo session!
1 comment:
Yum! Overcooked or not, they look tasty!
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