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Oreo Cupcakes

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 Oreo Cupcakes
Recipe for the week of December 2-6, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Servings
Yield 12 cupcakes
Ingredients
For the Cupcakes
  • 2 cups all purpose flour
  • 1 cup sugar
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon Salt
  • ¾ cup butter
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup milk
  • 1 cup oreos crushed
For the Buttercream
  • 1 ½ cups butter. Room temperature
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 1 cup oreos crushed
  • 1 teaspoon vanilla extract
  • 1 cup oreos crushed
  • 1 teaspoon vanilla extract
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Servings
Yield 12 cupcakes
Ingredients
For the Cupcakes
  • 2 cups all purpose flour
  • 1 cup sugar
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon Salt
  • ¾ cup butter
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup milk
  • 1 cup oreos crushed
For the Buttercream
  • 1 ½ cups butter. Room temperature
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 1 cup oreos crushed
  • 1 teaspoon vanilla extract
  • 1 cup oreos crushed
  • 1 teaspoon vanilla extract
Instructions
For the Cupcakes
  1. Preheat oven to 350 degrees F. Add liners to a cupcake tin. Roughly chop the oreos.
  2. Sift the flour, sugar, salt, baking soda and baking powder together in a large bowl then set aside.
  3. In a bowl, mix the egg whites, sour cream, milk, and vanilla extract.
  4. Cream the butter in a large bowl with an electric hand mixer. Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once. You'll end up with a crumbly mixture.
  5. Add the wet mixture to the butter/flour mixture and mix on low until just combined. Fold in the chopped Oreos and mix until distributed.
  6. Divide the mixture evenly into cupcake papers using an ice cream scooper. Bake for about 15-20 minutes or until slightly golden at the edge and springy in the middle.
For the Buttercream
  1. Beat the butter until light and fluffy. Add the powdered sugar, vanilla, and heavy cream and mix.
  2. Crush the Oreos, add to the buttercream and mix until combined.
  3. Transfer buttercream to a piping bag fitted with a tip of your choice, and pipe buttercream dollops on top.