Delicious Oreo Cupcake Recipe

Welcome dear friends to Natasha In Oz! Thanks so much for stopping by to say g'day! I'm so glad you visited today as I am sharing a delicious Oreo Cupcake recipe that is a perfect treat for the school holidays.

This week has been a happy one for my kids as it is school holiday time and that means relaxing at the beach, sleeping in and lots of treats!

We have been spent a lot of time in the heart of our home, the kitchen, these holidays and we have made some very delicious goodies.

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.

Oreo Cupcakes

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!

Instructions:

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 

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