Perfectly acceptable on their own, with a glass of milk, dunked into a cup of cheery tea or crumbled into ice cream. The humble Oreo, an American institution in itself, is an edible smile – a sweet little lift and a treat to savour. And of course, is something that many a cook has experimented with to yield the Oreo-emblazoned delights enjoyed by many each and every day.
With an adventurous streak manifesting itself this week, I was persuaded to try something different with this disc of deliciousness. And so it came to being, that a new Oreo recipe was born in the Pinny Project kitchen – one that upon hearing, you immediately think: “Really?!”, but by the end think: “Really!”. No, really.
Ever wondered how your cupcake would turn out if you put a whole Oreo inside it? Now you can find out!
Call Me Irresponsible Oreo Cupcakes
6oz caster sugar
3 large eggs
6oz self-raising flour
Teaspoon of vanilla extract
12 Oreo cookies
Oreo buttercream topping:
250g icing sugar
An additional 6 Oreos, finely crushed
You will also need:
12 cupcake cases
A 12-hole muffin tin
Pre-heat your oven to 180 degrees / 160 fan / gas 5.
Beat the butter and caster sugar until pale, light and fluffy. Beat in the eggs one by one, adding a tablespoon of flour with each addition to avoid curdling. Then gently fold in the remaining flour and the vanilla extract.
Place a tablespoon of cupcake batter in the base of each case. Sit a whole Oreo cookie on top and fill the case to three-quarters full with the rest of the batter.
Bake in the pre-heated oven for 15 to 20 minutes, until the cupcakes are golden pale and springy to the touch. It’s worth noting that ovens vary and therefore so might your cooking time. Start by cooking for 15 minutes and then check at five-minute intervals until baked. The bottoms of the cases will feel soft and spongy but fear not – this is ok! Allow to cool thoroughly.
Meanwhile, to make the buttercream, beat the butter until soft and gradually add the icing sugar, mixing until both ingredients are incorporated. Add a tablespoon of milk to loosen and then add your crushed Oreos. Mix well.
When you’re ready to ice, slather on a good dollop of Oreo buttercream onto each cupcake and spread over the top – the more haphazard the better!
Now slice in half and marvel at the sight that beholds you. Then put the kettle on and take a big bite.