Cookies & Cream Cupcake with Cream Cheese Icing
On Sunday nights the most important thing to me is winding down a crazy week by spending time with my family doing something we enjoy. Tonight happened to be making Cookies & Cream Cupcakes for my husband. While he doesn't like baking, he has found a new art in decorating cupcakes along side of me!
After the disaster of this past Wednesday (Chocolate Peanut Butter Cupcake batter), I decided to search for cupcake recipes from well-known bakers. I was looking for something different as usual, but I wanted something which I could decorate more elegantly (to practice piping!). When I stumbled upon this recipe from Paula Deen on a bloggers page, I fell in love. I was determined to make them taste just as they were intended, and I have to say... They were amazing! The batter was just the right consistency; which in turn made the cupcakes extremely soft and moist. Within the recipe of the batter was Oreo cookies. At first I wasn't sure how the cookies would bake, but they were still quite crunchy after being frosted.
Now the frosting... Oh my the frosting. It was oh-so-yummy! Again, great consistency to work with. I altered the recipe slightly by only adding 6 cups of confectionery sugar (rather than 9) and it still turned out great. This recipe was extremely simple and with a little ounce of experience in piping a great dessert is at your fingertips! This was my end result:
Recipe:
- 1 1/2 cups butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 Tbs baking powder
- 1 tsp salt
- 1 1/2 cups whole milk
- 14 coarsely crushed cream-filled chocolate wafer cookies (Oreos)
- Cream Cheese Frosting (recipe follows)
- Garnish: miniature cream filled chocolate wafer cookies (I used regular Oreos and cut them in half)
In a large bowl, beat butter and sugar at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in crushed cookies. Spoon batter into prepared muffin cups. Bake for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread or pipe Cream Cheese Frosting evenly over cupcakes. Garnish with cookies, if desired.
Cream Cheese Frosting (Makes 6 cups)
- 3/4 cup butter, softened
- 12 ounces cream cheese, softened
- 1/4 cup heavy whipping cream
- 9 cups confectioners’ sugar (I only used 6 cups and the frosting was great)
No comments:
Post a Comment