This post was originally posted on From Cass with Love on 8 July 2011
I’ve recently became a fan of Pinterest, a online social community where you can share images that interest you find online by pinning it on a online pin board. It’s a little like tumblr where people can share snippets of their life, thoughts or what they find online. But since I already have my blog, and recently went back to twitter, I much prefer Pinterest – I love visuals!
It’s another avenue of inspiration for me when it comes to baking or craft 😉 It’s exactly where I found the Cookies and Cream cupcake by Annie Eats. That pretty innards of the cupcake with the oreo bits and cream on top… made me want to eat it. So I had to bake it. Annie used a white cake recipe for her cupcakes – that reminded me that I been wanting to try Dorie‘s perfect party cake for the longest time ever (I read so many raves about it online!).
So here’s my take on a Oreo cupcake, topped with whipped cream cheese.
- 1/2 cup (115ml) buttermilk, room temperature
- 2 egg whites
- 1 cup and 2 tbsp (144g) cake flour, sifted
- 1 1/2 tsp baking powder
- 1/4 cup (57g) butter, room temperature
- 1/4 tsp salt
- 3/4 cup (150g) white sugar
- 1/2 tsp vanilla extract
- 12 oreo cookies, broken into small pieces
- 12 oreo cookies (for the base)
- 1/4 cup / 50g unsalted butter
- 1 1/3 cup / 250 g cream cheese
- 3/4 cup / 100g icing sugar, sifted
- 2 tsp vanilla extract
- 3/4 cup / 180 ml cream, whipped till firm peaks
- More crushed oreo pieces
1. Preheat oven to 175°C. Line your cupcake pan and place an oreo in each liner.
2. In a bowl, mix together your egg whites and buttermilk.
3. In a separate bowl, mix together the flour and baking powder.
4. Cream butter, salt and sugar until light and fluffy. Add in the vanilla.
5. Beat in the flour, alternating with the egg-milk mixture in 2-3 batches, ending with the flour. Continue beating your batter for about 30 seconds to make sure it is aerated and all ingredients are well combined.
6. Fold in the broken oreos pieces. Pour into your cupcake pan and bake for 15 minutes or until toothpick comes out with moist crumbs.
7. Remove from oven and leave them to cool while you prepare the frosting.
1. Beat butter and cream cheese until combined.
2. Add in the icing sugar a heaping tablespoon at a time and continue to beat until smooth. Add the vanilla essence.
3. Take 1/4 of your cream and gently beat it into the cream cheese mixture. Fold in the rest of the whipped cream.
4. When cupcakes are cool, top with frosting and sprinkle with oreo bits.