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!
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.