Monday, December 6, 2010

Cookies 'n Cream Cupcakes




My big 9 year old wanted to make some homemade cupcakes by herself.  I volunteered to be her little helper this time.  Madison's been helping and watching me more often lately when I bake.  She reads me the recipes and helps with the measuring and pouring.  She looked through a cupcake cookbook we have sitting in our kitchen.  Then I showed her some cupcake recipes that I had bookmarked from the different blogs and recipe sites I follow.  She picked out the Cookies and Cream cupcakes from Cooking With K

We didn't use the cream cheese frosting recipe.  Instead, we used the vanilla cream filling from this Homemade Oreo recipe for the frosting.  I decided to cut the recipe in half to make 12 cupcakes.  That was harder than I thought it would be!  Just in case you are ever in this predicament, here's a measurement chart to help you out.

Measurement Equivalents

1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup (c) = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup= 16 tablespoons

So let's get to the recipe and all the cute pictures I took of my big girl.

Cupcake Ingredients:

12 Oreo cookie halves, with cream filling attached (save other half for garnishing)
1 cup plus 2 T all purpose flour
1/2 tsp baking powder
1/4 tsp salt
4 T unsalted butter, softened
1/2 cup plus 1/3 cup granulated sugar
2 large egg whites
1 tsp vanilla extract
1/2 cup milk
10 Oreo cookies, cut into quarters

Vanilla Cream Frosting:

1/4 C (1/2 stick) unsalted butter, room temperature
1/4 C Crisco shortening
3 C sifted powdered sugar
1-2 tsp vanilla extract

Garnish:
Remaining 12 Oreo cookie halves (without filling), crushed
6 Oreo cookies, cut in half

Preheat the oven to 350 degrees.  Put 12 cupcake liners in a cupcake pan.  Place an Oreo half in the bottom of each with the cream filling side up. 

In a bowl, stir together the flour, baking powder, and salt.  Set aside.

In a large stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes.  Add the egg whites and mix well.  Add the vanilla extract and milk, and mix.  Add the dry ingredients and mix just until incorporated.  Remove from the stand mixer.  Use a large spatula to fold in the quartered Oreos.

Pour the cupcake batter into the cupcake liners 3/4 of the way full.  Bake for 18-20 minutes, or until toothpick comes out clean.  Allow to cool in the pan for 5 minutes.  Transfer to a wire rack to cool completely.


You can make the vanilla cream frosting while the cupcakes cool.  In a stand mixer, cream together the butter and shortening for 2 minutes.  Add the powdered sugar and vanilla.  Beat on medium speed for 3 minutes, or until a thick frosting has formed.

We used a plastic piping tube to swirl the frosting on the cupcakes.  You can also just spread it on in a nice thick layer.  Sprinkle with crushed Oreos and top each with an Oreo half.  Enjoy!


I'm so proud of my big girl!  These cupcake were FABULOUS and so pretty!








5 comments:

  1. Cute little helpers. The cupcakes look amazing.

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  2. Aw, what adorable girls! Madison looks so serious making those cupcakes. :o) I love cookies and cream anything and have been eyeing this recipe forever. I would prefer your frosting over cream cheese I think. They look gorgeous!

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  3. Your daughter did a good job...They look great.

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  4. One of the great joys in the world is watching your grandchildren grow up. Madison, you did a wonderful job with the cookie n cream cupcakes. They look to good to eat.Can't wait to see what you do next!!!!

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  5. I look soo seriouse and I love the cupcakes they were so yummy so other people should try it!!!!!!!!!!! Love, madison

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I love that you stopped by and are taking the time to leave a comment! I really enjoy reading them all. Thanks so much!