13 Oct

Cookies & Cream Cupcakes – Recipe –


Ingredients –  { 6-8 cupcakes }
90 g  all-purpose flour
80 g White Sugar
75 g butter
1 egg
60 ml whole milk mixed with the juice of half a lemon and relaxed about 10 minutes.
1/2 tsp. baking powder
1/8 tsp. baking soda.
1/4 tsp. of salt
1 tsp. vanilla
50 g. Oreo cookies chopped into small pieces

1. Preheat oven to 350 degrees F.
2. Sift flour, baking powder, baking soda and salt.
3. Beat butter medium-high speed for about 5 minutes or until completely white. Add sugar and continue beating a few minutes until creamy.
4. Add egg and vanilla, continue beating.
5. Add half of the flour mix, then the milk and then the remaining flour. Beat on low speed just to integrate the flour and the mix is smooth. Add the cookies with a spatula.
6. Divide the mixture into cupcake tins for cupcakes and bake for 16 minutes or until just beginning to brown on top. Remove from oven and let cool completely.



Swiss Meringue Buttercream with Oreo
70 g egg whites (2 egg whites)
125 g butter, softened
100g. White Sugar
1 tsp. vanilla
100 grams of chopped Oreo cookies (without cream) and sifted
4 Oreos halved for garnish

1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or with the help of a thermometer up to 65 ° C exactly. Whisk constantly. Sift the mixt through a small sieve.
2. Whisk for about 10 minutes or until Swiss meringue is firm. Meanwhile use a whisk to soften butter, whisk hard until pale and creamy.
3. Once the meringue is ready,  put the flat beater in your blender. Start adding butter slowly while beating until it is fully incorporated. Add vanilla and beat 5 minutes at medium speed.
4. Finally you must add the cookies and mix in with the spatula. Leave some chopped cookies to decorate


Finally, decorate the cupcakes using a pastry bag, you can add some melted chocolate and oreo cookies.


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