Can someone please stop putting Oreos on sale so I won’t impulse buy a basket full of them, please and thank you?
You should see my pantry. I have a shelf filled with only Oreos. And I really wish I wasn’t kidding. Childhood dreams really can come true. If you set the bar low enough.
This recipe has been a long time in the making. But the best thing about being a teacher is having classes full of enthousiastic and willing taste testers.
Okay, maybe not the best thing about being a teacher, but it is great when you want to test out how good a recipe is with multiple people at once. And I think I have the winning combo of sweetness, fluffyness and overall yumminess that you want in a cupcake.
Another reason I wanted to do this post now was to try out my new knife. It is one of the sharpest knives I have ever owned. Personnally, I am very scared of it. But as you can see, I am putting it to good use. Probably not one of the uses the makers were intending: cupcake chopping. But it works perfectly.
So you see those three cupcakes below? Yeah, I devoured them straight after I took their picture. One of the great things about photographing food is that it doesn’t move. You can arrange it any way you like. But then again, one of the bad things about food photography is that you get so hungry taking shot after shot. And since it doesn’t go anywhere, you have no choice but to eat it. All of it.
Don’t tell me otherwise! Maybe I will just say that I am trying to get some insulation on me for the winter months. In that case, gotta go make more cupcakes!
Cupcakes made with a hidden Oreo on the inside. The cookies and cream frosting just send these cupcakes over the top!
- 1/2 cup milk of choice
- 1/2 tsp white vinegar
- 1 1/4 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1/2 cup vegetable oil
- 12 oreos (1 for each cupcake)
Preheat the oven to 350°F. Line a muffin pan with paper liners and place an oreo at the bottom of each. Set aside.
In a small bowl, mix together the milk and vinegar. Set aside.
In a medium bowl, mix together the flour, baking powder, baking soda and salt.
In a large bowl, beat together the eggs. Add in the sugar, vanilla and oil, and mix until fully incorporated.
Slowly add in the dry ingredients to the wet ingredients, mixing until fully combined.
Scoop the batter into the prepared muffin pan so that each cup is 2/3 cup full. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
To make the frosting: mix together all of the frosting ingredients in a large bowl. Add in more or less milk, depending on your desired consistency.
Once the cupcakes are cool, place the frosting in a ziplock bag with a corner clipped, or a piping bag. Swirl the frosting on each individual cupcake.