Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients (makes 12 cupcakes.) :
-75g butterMethod: Pre-heat your oven to 170 degrees/Gas mark 3.
-205g plain flour
-1 tbsp baking powder
-75g Crushed Oreo cookies
For the buttercream:
-260g icing sugar
-90g unsalted butter
-25ml whole Milk
-40g crushed Oreo cookies
Start by creaming the butter in a large bowl until soft. (Use a handheld whisk or an electric whisk).
Add sugar and whisk until combined and coming away from side of bowl.
In a jug whisk your eggs and slowly add to butter and sugar mix, incorporating fully before adding more.
Sieve flour, salt and baking powder together, add crushed oreos and add and whisk half to wet batter with half of your milk until incorporated, then scrape down the sides of your bowl and add the rest of the dry cake mix and milk until combined.
Fill your 12-cupcake cases ¾ of the way and bake in the oven for 20-25 minutes until cooked.
So now onto the finishing touches with your buttercream!
Beat the icing sugar and butter together with an electric whisk until incorporated, but pouring the milk mix slowly to help soften, once the milk
has been incorporated, turn the mixer up to a high speed and continue to beat until the mixture is fluffy.
Fold in your crushed Oreo cookies until required consistency.
Pipe or use palette knife to decorate your cupcakes with the buttercream,add mini or large Oreo cookie to complete.