recipe
This week, You! has collaborated with home-based baker and food enthusiast, Saba Masood of The Pastry Girl from Islamabad, who shares her special recipe of ‘Oreo cupcakes’. Happy baking!
INGREDIENTS
Unsalted butter 1/4 cup (57 grams)
(room temperature)
White granulated sugar 1/2 cup
Egg 1
Vanilla extract 1 tsp
Salt a pinch
Baking soda 1/2 tsp
Unsweetened cocoa pdr 1/4 cup
Milk 1/4 cup
Dark cooking chocolate 1 oz
Sour cream 1/4 cup
All purpose flour (maida) 3/4 cup
For the frosting:
Cream cheese 8 oz (225 grams)
Unsalted butter 1/4 cup (57 grams)
Vanilla extract 1/2 tsp
Sifted powdered/icing sugar 2 cups
Oreo cookie crumbs 1/4 cup
Whole Oreo cookies, for topping 8
METHOD
- Preheat oven to 350 F / 180 C. Line a regular cupcake tray with 8 paper liners.
- In a small pan, heat milk on low heat. Add 1 oz of chocolate to it, stirring until combined. Be careful as not to burn your chocolate. Set aside.
- In a large bowl or stand mixer (with a paddle attachment), beat together butter and sugar until light and fluffy. Mix in the egg and vanilla, scraping down the bowl as needed.
- Mix in salt, baking soda and cocoa powder, followed by flour.
- Mix in sour cream, followed by warm milk mixture (should not be hot). Mix till no lumps remain.
- Divide mixture between prepared liners using a large cookie scoop.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs. Cool in pan for several minutes, then transfer to a wire rack to cool completely.
- Frosting: Beat together the cream cheese and butter until smooth.
- Add vanilla. Mix in the sifted powdered sugar a few spoons at a time.
- Finally, stir in the cookie crumbs by hand, mixing until just combined.
- Transfer to a large piping bag fitted with desired tip (or just cut off the tip of the bag and make simple swirls without a tip)
- Frost cupcakes and top off with a cookie.
TIPS
- Always have all your ingredients at room temperature unless specified otherwise.
- Use full fat milk (not skimmed or low fat).
- You can make your own sour cream by combining 1/4 cup of any cream (at room temperature) with one teaspoon of lemon juice and combine it with a whisker or a fork. Let it sit for an hour before you use it.