Oreo Cupcakes Take 2!

Since I deleted my old blog where this recipe was posted at, I thought I would add it here. I posted about oreo cupcakes awhile back, but these are made using homemade batter instead of cake mix. The original recipe is from Annie's Eats and the only thing i changed was by adding oreo crumbs to the frosting.

I mean, everyone loves Oreos right? This cupcake is oreo half (cream side) on the bottom, oreo chunks in the batter, oreo crumbs in the frosting and sprinkled on top and lastly, an Oreo half to top it all off. Can we say Oreo Coma?! On the plus side, this cupcake is not painstakingly sweet like I initially thought it would be. These will make your life complete.



Oreo Cupcakes
Original recipe from Annie's Eats

For the cupcakes:
24 Oreo halves, with cream filling attached
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 TBsp unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla bean paste
1 cup milk
20 Oreo cookies, broken into quarters

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla bean paste
3 cups confectioners’ sugar
2-3 tbsp. heavy cream
1/2 cup Oreo crumbs (optional)

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F. Line two cupcake pans with paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos until evenly incorporated.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed. Mix in oreo crumbs.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Confetti Cupcakes

Hubby's birthday was this past Wednesday and if you know me, you know I like to start planning early. Originally I was just going to go pick up a cupcake, but that would be almost $3 for only one, whereas I can bake 24 for less than $5. So, I went the cheaper route and yes, I did use cake mix and even already made frosting.

My friend Kirsten on IG recently made cupcakes using only cake mix and cherry 7-up and I thought that would be a perfect idea, except at the last minute, I wanted to send a dozen to hubby's company, so full flavor it is. I still followed the instructions on the back of the box, but I substituted diet 7-up for the water.



My first batch turned out a lot bigger since I added just a bit more batter than the second. I sent the first batch to work with the hubby. The second batch was a little smaller, so we kept those for ourselves. I already ate one this morning and I really want another. I'm even thinking of baking brownies or more cupcakes. I'm on a sweet kick right now.



Confetti Cupcakes

1 box white cake mix, follow instruction on the back
1 cup diet 7-up or any other clear soda you want instead of water
sprinkles of your choice, also more for decorating

Bake accordingly to package instructions. Sprinkle as much sprinkles as you'd like. Mix until incorporated. Cool completely and frost.

Oreo Cupcakes

We had a cook out a couple weekends ago and since I didn't have to make real people food, I made dessert as usual. The S'more cookies are always a hit, which you can find the recipe here. I also wanted to make cupcakes and decided on the Oreo cupcakes since the first time I made it, it was a huge hit with the kids at Chinese School. The cupcakes went pretty well with the guys at the cook out! One guy told me he ate 5 and he's never had them before and how he loved it. Another told me what's inside and I pretty much told him it's an explosion of Oreos and he almost cried haha

The cupcake definitely is an explosion of Oreos with a cream side oreo half on the bottom, Oreo crumbs inside the batter, crumbs mixed into the cream cheese frosting, leftover crumbs sprinkled on top and topped with half of Oreo's Birthday oreo on top. I ended up running out of the regular oreos and had to use the birthday ones, which I personally didn't really like in taste. The one thing I did different for these cupcakes was I cheated and used white cake box mix. It was easier and less hassle because there's nothing I hate more than busting my butt if say no one at them. Plus, this cook out was semi-planned by my husband and his co-worker. Men + Party planning = A very stressed out wife! Men just do not plan things in advance period.

Homemade cake batter recipe can be found here. Someone commented saying that I didn't use enough butter, but I might of written it down as 1/2 a stick but maybe meant 1/2 a cup (1 stick). I made these back in 2010, so I honestly can't remember what I really did.



Oreo Cupcakes

For the cupcakes:
24 Oreo halves, with cream filling attached
1 box White cake mix, follow instructions in the back

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla bean paste
3 cups confectioners’ sugar
2-3 tbsp. heavy cream
1/2 cup Oreo crumbs

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F. Line two cupcake pans with paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, mix up the cake batter according to the box.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed. Mix in oreo crumbs.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

**If you are lazy like me and ended up putting the frosting on the day before, make sure you refrigerate and take out 30-40 minutes before serving**

Jubilee Cupcakes

We're pretty much settled in and slowly getting back into the groove of things. A few homecooked meals here and there, but nothing too exciting to post about. Earlier this week, I popped into Jubilee Cupcakes on South Hill and was surprised how delicious their cupcakes are! The store itself is cute with beautiful chandlier's hanging and the girl behind the counter was amazingly nice! I purchased their Red Velvet, German Chocolate, Elvis and Macon Bacon. Their Red Velvet was THE BEST I've ever had! The cake was moist and frosting wasn't overwhelming sweet. Elvis was also amazing and I want one right now. It's banana cupcake with a chocolate filling and topped with peanut butter frosting with a chocolate swirl. The king himself would be proud. I didn't try the German Chocolate, but the Macon Bacon was quiet interesting... I'm not a fan, but the bacon itself was pretty good. Jubilee Cupcakes 13333 Meridian Avenue East Puyallup, WA 98373 | 253.466.3101 Website

Confetti Cupcakes

I made these back in July for DH's 28th birthday. The cupcake itself was moist and delicious, but the almond extract was a little overpowering, so I wouldn't put as much as the recipe suggests. Confetti Cupcakes Original recipe from Gimme Some Oven Cupcake Ingredients:

1 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. unsalted butter, room temperature
1 cup sugar
3 large egg whites
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup milk
1/4 cup rainbow sprinkles

Vanilla Buttercream Frosting Ingredients:

1 cup unsalted butter, softened
3-4 cups confectioners (powdered) sugar
1/4 tsp. salt
1 Tbsp. vanilla extract
up to 4 Tbsp. milk or heavy cream

To Make Cupcakes:

Preheat the oven to 350 degrees F. Prepare 12 muffin cups with paper liners or cooking spray.

In a small bowl, combine the flour, baking powder, and salt. Stir together until combined and set aside. In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until just incorporated. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated. Fold in the sprinkles with a spatula.

Use an ice cream scoop or a spoon to fill each baking cup 2/3 full of batter. Bake about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely. Then frost if desired.

To Make Frosting:

In a large stand mixer using the paddle attachment, beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Gradually add 3 cups of powdered sugar on low speed until the sugar has been incorporated with the butter. Add vanilla extract, salt, and 2 tablespoons of milk/cream and beat on medium speed for 3 minutes.

If your frosting is too thin, add remaining sugar. If your frosting is too thick, add a teaspoon of milk at a time until it reaches your desired consistency. Use immediately or store in the refrigerator for up to 3 days.

Hello Cupcake

We're living out of a hotel. Still. It's been almost 3 weeks! The last time I cooked was almost 2 months ago and the last time I baked was on Thanksgiving Day, so bare with me while I post old recipes and reviews. The thing is... We bought a house. I feel like a grown up! Anyways, usually it takes about 90 days for a house to close, but the people have rushed it for us and we're really hoping to move in before Christmas. Now, that would take a miracle! If we aren't able to move in by the holiday, we should be in before the new year so there's still a silver of hope. Even if we were to move in, no real cooking will be done since we still need to purchase a refrigerator and would need to call transportation to bring our goods! Anyways, DH is on leave for 10 days and every day we drive to look at our house and then just explore the area. Today, we went out to Tacoma and checked out Hello, Cupcake before heading out to Puyallup to turn in some paperwork. The shop is so adorable! The decor is simple and cute. They have a small selection of cupcakes to choose from, which makes the decision making a lot easier. I went with a Carrot cupcake and a Mocha cupcake which DH has yet to eat! The carrot cupcake was really good! A little too much frosting imo, but the cake itself was moist and every flavorful. Hello, Cupcake 1740 Pacific Ave Tacoma, WA 98402