Before I share a yummy recipe with you I just want to say a very big Thank You to my wonderful bloggy friends who voted for my Lilly Pilly flower picture over at BHG. My photo is currently in the running to become a weekly winner on BHG.com Photo Faves. The photo with the most votes will take home the honors!
I think there might still be time to cast a vote if you would like to help me win! Here is the link if you would like to vote.http://photos.bhg.com/category/vote/photo/920237
Thank you so much!
This week has been a happy one for me but my kids are even happier...it is school holiday time!
We have been relaxing and doing a few fun things as well. We have also been spending a lot of time in the heart of our home, the kitchen!
We have been doing lots of baking, something that Big Al and Maddy really enjoy!
Our favourite treat that we made this week were these Oreo Cupcakes. They were delicious!
We found the recipe from Annie's Eats and she had adpated her recipe from the Beantown Baker.
This recipe makes 24 cupcakes
You will need:
24 Oreo halves, with cream filling attached
2¼ cups/281 grams all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp/115 grams unsalted butter, at room temperature
1 2/3cup /375 grams sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped for the batter and
24 Oreo cookie halves or mini oreos for the final decorative flourish!
Preheat the oven to 350˚ F/175˚ C. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. Then combine the flour, baking powder and salt and set aside. Combine the butter and sugar on medium-high speed of an electric mixer until light and fluffy and then blend in the egg whites one at a time. Add the vanilla extract and then with the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula but try not to over-mix.
After dividing the batter between the prepared cupcake liners, bake for 15-20 minutes, rotating the pans halfway through baking. Test using a skewer or toothpick.
At this point I must confess that I didn't end up making the cream cheese frosting for these cakes but you can find the recipe here. We cheated with some ready-to-use frosting and we garnished our cupcakes with mini oreos.
These cupcakes are so delicious but are best eaten on the day you make them as we found them to be bit dry the next day...not that there were many left the next day! It would seem that Oreos are just too good not to eat straight away! It would also seem that Oreos are not just popular in America but they are a favourite treat for kids all over the world!
Before I go and help myself to one last Oreo cupcake I just want to thank Sarah for having me at her Kitchen party, Michael Lee for having me at her weekly Foodie Friday party, Roz who hosts Fresh Food Friday, Alli who hosts Sweet Tooth Friday and Cindy for hosting Show and Tell Friday.
Best wishes always,
Natasha In Oz