Water polo hasn’t quite been going swimmingly this semester, so I thought I’d make our fall bonding time extra special with three types of cupcakes: red velvet (of the red velvet white chocolate cheesecake brownie birthday cake), low-fat banana muffin cupcakes (recipe coming soon!), and lastly, oreo cupcakes.
However, by the time I got to the oreo cupcakes, the kitchen’s oil supply was running dangerously low, limiting my oreo cupcake options to only those that used butter. I wanted a vanilla cake versus chocolate cake base for the cupcake since the red velvet already provided a chocolate option.
The following recipe fulfilled both requirements, yielding a dense yet not-to-sweet cupcake with a deliciously tight crumb studded with oreo chunks. Topped with an ethereally light and subtly sweet whipped frosting threaded with oreo crumbs, this cupcake was the hit of the night.
Adapted from That EATconomist
2 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
¾ cups sugar*
¾ cups stevia
1/2 cup butter, room temperature
2 tsp vanilla extract
2 eggs, room temperature**
3/4 cup milk
1 1/4 cups crushed oreo cookies (10 cookies)
Yield: I got 20, but perhaps if you fill the cups less full, you might get the full 24 cupcakes.
*Original recipe calls for 1 ½ cups sugar. I am always wary about using sugar substitutes, but I am finally getting around to trying stevia out and it’s seemed fine so far!
**Forgot to take the eggs out ahead of time? Not a problem.
Preheat the oven to 350F. Line 20 muffin cups with baking cups.
1. In a medium bowl, whisk together flour, baking powder and salt.
2. In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.
3. Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed oreos.
4. Spoon batter evenly into muffin tins, filling each about 2/3 full.
5. Bake for 15-18 minutes at 350F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter). Cool completely on a wire rack before frosting.
Store in an airtight container if not serving the same day.
Whipped Oreo Frosting
Adapted from My Baking Heart
1 ¾ c whipping cream
3 T powdered sugar, ~15 oreos)
1/4 tsp vanilla extract
15 oreos, crushed
In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff. Gently fold in the cookie crumbs.