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Oreo cupcakes

By You Desk
Tue, 05, 17

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!

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!Oreo cupcakes

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.