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Correo Electrónico
Add a photoA vanilla cupcake with oreo cookie crumbles and an old-fashioned frosting with oreo cookie crumbles.
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Ingredientes
- 1 1/2 cups self-rising flour
- 1 1/4 cups all purpose flour
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup whole crushed Oreo Cookie Crumbs (with cream)
- Icing:
- 1 cup (2 sticks) unsalted butter, room temperature
- 5 to 8 cups confectioners' sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup finely crushed Oreo Cookie Crumbs (no cream)
Direcciones
- Preheat the oven to 325°F. Line 24 muffin tin cups with paper cupcake liners.
- Sift both flours together in a medium bowl and mix it together, set aside. In a small bowl add vanilla to milk and set aside.
- In a large bowl, using an electric mixer on medium speed, beat butter until creamy. Then, gradually add sugar and beat until fluffy for 3 minutes. Add the eggs, one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with milk-vanilla mixture. With each addition, beat just until incorporated â do not overbeat. Make sure to scrape down sides of bowl as necessary.
- Fold in a third of the Oreo cookie crumbs, then fold in the rest.
- Fill each liner to just over 1/2 full. Bake until tops feel firm and toothpick inserted in the center comes out clean or with a few dry crumbs, about 20-22 minutes. The tops should remain pale or barely brown just on the edges. Cool the cupcakes.
- To Make The Icing: Place the butter in a large bowl. Add milk, vanilla, and 4 cups of confectioners' sugar.
- On medium speed, mix for 3 â 5 minutes, until creamy and smooth.
- Mix in Oreo cookie crumbs.
- Gradually add more sugar to desired consistency and sweetness. Icing can be stored in an airtight container at room temperature for 3 days.
