On Monday, Claire's Girl Scout troop hosted an event, and she brought home half of a Costco-size package of Oreos that were left over from the snack table. I know most people would think "Oreos! What a great snack!" I looked at them and thought, "Oreos! What a great ingredient!" Since I had promised Claire's skating pal Elise that I would make something for her upcoming birthday, I sought out a recipe that would allow me to use Oreos as an ingredient. I ended up making these Cookies & Cream Cupcakes.
Despite the fact that this recipe calls for a full tablespoon of baking powder, the cupcakes didn't rise a whole lot. They are incredibly tender, however, especially for a cake made with all-purpose flour. I think that's largely due to the preparation technique. The liquids and softened butter are all combined simultaneously with the dry ingredients; then egg whites are added (to provide structure, I think).
The recipe suggested a fluffy white frosting, but I went with a more traditional buttercream, which I thought would be easier to pipe onto the cupcakes. Then I garnished each cupcake with some sprinkles and a miniature Oreo.
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