Baked to Perfection

Oreo Vanilla Cupcakes (Oreo Buttercream)

 

Let me just start by saying: these are exquisite!!

 

You definitely want to bake these because they have Oreos in them, are nice and fluffy, and as stated before, have Oreos in them. Just to warn you, the buttercream is extremely sweet so if you want it less sweet, more salt or adding some lemon juice is a good way to tone it down. Because of its sweetness, I just put a dollop on each cupcake, and that was enough. Also, it's a great cupcake to sandwich. If you don't know what sandwiching is, you take the bottom half of the cupcake and put it on the top so the buttercream is in the middle. Have fun baking and definitely eating!

 

 

 

Makes about 18 cupcakes

CUPCAKES

INGREDIENTS:

• 1 and 2/3 cups (210g) all-purpose flour

• 1/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter

• 1 cup (200g) granulated sugar

• 2 egg whites*

• 1/4 cup (60g) vanilla yogurt

• 3/4 cup (180ml) milk

• 2 1/2 teaspoons vanilla extract

• 1 and 1/2 cups chopped Oreo pieces (about 12-14 Oreos)

 

DIRECTIONS:

1. Preheat oven to 350F degrees. Line cupcake/muffin tin with 16 cupcake liners and set aside

2. Using a large bowl, mix flour, baking soda, baking powder and salt

3. In a microwave safe bowl, melt butter in 20 second increments. Set aside to cool for a few minutes. Whisk sugar into melted butter. Continue to whisk wile adding egg whites, yogurt, milk and vanilla extract into sugar and butter mixture

4. Slowly combine the wet ingredients into the dry ones and whisk until there are no more clumps

5. Mix Oreo pieces into vanilla batter... Try the batter now (I know that you want to try it, and maybe eat it all because it's yummy and it will be better once it's baked)

6. Scoop batter into cupcake tins filling them each about 1/2-3/4 of the way full

7. Put in oven for about 15 minutes until an inserted toothpick comes out clean. Transfer to a rack to cool fully

 

*Using egg yolks makes the cupcakes denser, while using egg whites makes them yummier and of course fluffier.

 

OREO BUTTERCREAM

INGREDIENTS:​

• 1/2 cup (8 tbsp) salted butter

• 1 1/2 cup confectioners' sugar

• 1 1/2 tsp vanilla extract

• 2 tbsp heavy whipping cream

• 1 tsp salt

• 1 1/4 cup Oreos, finely crushed

 

DIRECTIONS:​

1. In an electric mixer with a paddle attachment, beat the butter on high until fluffy. Slowly add in the confectioners' sugar

2. Beat in the vanilla extract, heavy whipping cream and salt

3. Fold the Oreos into the buttercream