March break: 9 days. And counting.
And I think my students feel it too. The promise of travel and time off is making some of them reluctant to do work: especially since we moved tests until after the break.
How does bribing students with cupcakes sound?
Joking, but for real. I think I have perfected these cupcakes. I have been making different versions of this cupcake for the past month. Not that I’m complaining of course. Taste testing cupcakes has become one of my specialities. But this one takes the cake.
Or, in this case, takes the cupcake.
..yup. I just did an awful dad joke. No shame.
Ever since I made my Oreo Surprise Cupcakes back in November, I have become obsessed with adding a cupcake to the bottom of my cupcakes. It’s great, because it makes it so easy to remove the cupcakes from the paper wrapping.
Also, it makes them look super impressive without that much work.
I know that these red velvet cupcakes are a month late for Valentine’s Day (as I usually am for these kinds of things), but I would like to think of every day as Valentine’s Day. Meaning: teacher life means I am too busy for these kinds of things, and I show my love through cupcakes year round.
Now let me at ’em!
Red velvet cupcakes with an Oreo surprise inside. Topped with cookies and cream frosting.
- 1/2 cup milk of choice
- 1/2 Tbsp white vinegar
- 4 Tbsp salted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 1/2 Tbsp unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 18 Tbsp all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp white vinegar
- red food coloring gel
- 12 Oreos (1 for each cupcake)
- 1 cup butter, softened
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 3-6 Tbsp milk of choice
- 6 Oreos, crushed
Preheat the oven to 350°F. Line a muffin pan with paper liners. Set aside.
In a small bowl, combine the milk and 1/2 Tablespoon of vinegar. Set aside to “sour”.
In a large bowl, cream together the 4 Tablespoons butter and white sugar until light and fluffy. Add in the egg, and beat until fully combined. Mix in the cocoa powder and vanilla.
Slowly add in half of the “soured” milk. Add in half of the flour, and mix until combined. Add in the remaining milk and flour until fully incorporated.
Add in the baking soda and vinegar, and mix until smooth. Add in the food coloring until your desired shade.
Place an Oreo in each cavity of the prepared muffin pan, then divide the batter evenly.
Place in the preheated oven for 20-25 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.