I saw a photo of these cupcakes on Pinterest and thought to myself that I have to try these out. I mean, oreos in cupcakes, that is the same as ordering bacon with a side of bacon in a restaurant! Wow!
Ingredients for cupcakes (I use the same recipe as for the sponge cake, just left out the lemon peel)
- 90 g Butter
- 2 Eggs
- 7 ml Baking powder
- 125 ml Milk
- 210 g Castor sugar
- 300 g gluten-free flour
- 1 ml Salt
Heat up the oven to 180 degrees Celsius. In a mixing bowl cream the castor sugar and butter together until smooth. Add the eggs and milk together with the butter mixture and mix well together. In a separate bowl sieve the flour, baking powder and salt.
now for the oreos!!
Add the crushed oreos to cake batter and mix well. I use a muffin tin and place a baking cups in each tray. In each one of the cups a oreo is placed.
Then the rest of the batter is poured into the cups. Fill the cups only halfway, or should have space to rise when baking and if the cup is too full the the cupcake will overflow.
Place the muffin tin in the middle of the oven and bake for 20 minutes or until test stick comes out clean. (After half of the baking time is over turn the tin around so that the cupcakes can bake on the other side. The reason for this is because most ovens is hotter at the back than at the front and if the tin is turned then everything can bake evenly)
Make sure cream cheese and whipped topping is thawed and soft.
- 1 250 g container of Cream Cheese
- Whipped Topping
- Food Colouring of your choice
- Decorations (optional)
Whisk 1/2 of the cream cheese and all the whipped topping together.
Add the remaining cream cheese – optional.
Add the food colouring and mix well.
If the mixture is lumpy and not well blended, Microwave for about 30 seconds (it’ll make it easier to whisk out the lumps and get the topping smooth) and whisk away.
Refrigerate until spreading consistency.
Prepare the icing in your piping bag ad decorate.