Oreo Cupcakes
Ingredients:
240g Plain Flour
280g Caster Sugar
2 Eggs
80g Unsalted Butter
½ tsp Baking Powder
6 Crushed Oreo Biscuits
150ml Milk
Butter Icing:
500g Icing Sugar
160g Unsalted Butter
8 Crushed Oreo Biscuits
100ml Milk
Extra Oreos for decorating
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Method:
Makes 20.
Preheat the oven to 160 degrees and line two muffin trays with cases.
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Start by creaming the caster sugar and butter together using an electric whisk, before slowly adding in the beaten eggs and continuing to mix.
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Once a smooth mixture has formed, sift in the plain flour and baking powder and continue stirring the ingredients.
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Next, add in the crushed Oreos and mix until they are distributed throughout the cake mixture.
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Then pour in the milk and continue whisking the mixture to form a smooth cake mix.
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Spoon the mixture into the paper cases which you previously prepared, fill each case ¾ full to allow room for the cakes to rise.
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Bake the cupcakes in the oven for 20 minutes until they are slightly golden brown and then remove them from the oven and allow them to cool.
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Whilst the cupcakes are cooling you can prepare the butter icing.
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Sift the icing sugar into a bowl and then add in the butter. Using the electric whisk, mix the butter and icing sugar together, whilst slowly adding in the milk to form a smooth butter icing.
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Once you’ve combined the ingredients, add in the crushed Oreos and continue mixing until they have all been combined.
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Then, using a piping bag (if you’d prefer you can ice that cakes without using a piping bag), pipe the butter icing on top of the cakes in a circular motion.
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To finish the cupcakes, sprinkle them with crushed Oreo pieces.
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Enjoy! xx
