Cookies and Cream Cupcakes

I decided to make this cupcakes cos it sounded so nice when I read it.. I knew I had to try it for myself.. It uses a cake pre-mix.. Just an advice from my experience is that I bought angel food cake mix at first.. It was on discount.. but it had almond after taste.. And I don't like almond.. Hmm. So I did it the 2nd time cos my sis ordered this cupcakes from me.. I used the normal white cake mix and I thought it tasted much better and softer.. Hence, I deduced that Angel Food cake is somehow different from normal cake.. hehe.. Do i sound bimbotic? Hmm..

Cookies and Cream Cupcake (taken from http://howtoeatacupcake.net/)

30 oreos cookies

1 package (18.25 ounces) plain white cake mix
1 cup sour cream

1/2 cup vegetable oil
3 large eggs

1 teaspoon pure vanilla extract

1. Place a rack in the centre of the oven and preheat the oven to 350 deg F (~175 deg cel). Line cupcake cups with paper liners. Set the pans aside.

2. Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed ziplock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside. (Just keep more Oreos on hand cos the quantity varies depends on the size of your cups. My aluminium cupcake tin was able to produce around 35-40 cupcakes. And if course if you prefer more Oreos in your cupcake or frosting, you can always crush more)(Oh yeah, I prefer the cupcakes without the cookie base though. So it's all your preference)

3. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. Spoon or scoop 1/3 cup batter into each lines cupcake cup, filling it 3/4 full. You will get between 22 and 2 cupcakes; remove the empty liners, if any. Place the pans in the oven. (I fill till quite full cos this cupcake recipe doesn't rise that much)

4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

Store these cupcakes in a saver or under glass dome, at room temperature for up to 3 days or in a refrigerator for up to 1 week. If you plan to freeze them, don't add the cookie-crumb topping. Wrap them in a aluminium foil or in a cake saver and freeze for up to 6 months. Thaw the cupcakes overnight in the refrigerator and top with cookie crumbs before serving.

Cookies and Cream Frosting

(I halved the recipe of the frosting for the recipe above cos I didn't want too much frosting. I think it was just nice cos my 'customer' don't like too much sweet stuff)

1/2 cup (1 stick)(~110g) unsalted butter at room temperature

1 3/4 cup confectioner's sugar, sifted

a pinch of salt

1/3 cup whipping cream

1/2 tsp vanilla extract

remaining crushed oreos

Mix together butter, confectioner's sugar, and a pinch of salt until it's creamy. Increase you mixer speed to high and beat until light and fluffy. Add whipping cream and vanilla. Beat until smooth. Fold in crushed Oreos. Makes enough to frost 24 cupcakes.

I think this cupake is good for those who doesn't like cupcakes that are too sweet.. It soft and interesting really.. A lot of people liked it.. Especially the cook's sister.. :) Im very happy as this was my 2nd paid order so far.. But I think for a simple recipe, it is one of the more expensive cupcakes that I made because the ingredients cost a bit higher than other cupcakes.. :)

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