Cookies and Cream

My new favourite person is Angie Dudley, otherwise known as ‘Bakerella’. Her baking blog is a treasure trove of mouthwatering goodness. I could sit for hours drooling over her creations getting my baking fix. Bakerella is also the inspiration for these scrummy Cookies and Cream cupcakes. Chunks of Oreo cookies are submerged into a rich devil’s food cake topped with a thick swirl of creamy icing. Bakerella – you beauty!

Here’s how (makes 12):

Devil’s food cake:

  • 100g plain flour
  • 30g cocoa
  • 140g golden caster sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 40g butter
  • 120ml whole milk
  • 1 egg
  • 1/4 tsp vanilla extract
  • 12 oreo cookies, cut roughly into chunks

Cookie and cream icing:

  • 250g icing sugar
  • 80g butter
  • 25 milk
  • 1 tsp vanilla extract
  • 6 oreo cookies, crushed into crumbs
  • 12 oreo cookies for the top

Method: 

  1. Pre heat the oven to 170C (150C fan) and line a cupcake tray with paper cases
  2. Sift flour and mix sugar, baking powder, salt and butter together
  3. Pour half the milk until well combined
  4. Whisk the egg, vanilla and remaining milk in a separate bowl and pour into flour mixture
  5. Blend until smooth and spoon into cupcake cases until two thirds full
  6. Scatter chunks of oreo cookies on the top of each cupcake
  7. Bake for 25 minutes until skewer comes out clean then place on cooling rack

Cookies and cream icing:

  1. Sift icing sugar and mix in butter and oreo cookie crumbs
  2. Slowly pour in milk and vanilla until smooth
  3. Use a piping bag to decorate and top with a cookie

 

 

 

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