These white cake Oreo cupcakes are a happy treat no matter what time of year. Topped with Oreo frosting and an extra Oreo for garnish.
What are you up to during these last days of 2015 post-Christmas? Exchanging gifts at the stores? Planning a NYE party? How about battling a cold? Because that’s where I stand right now. While in Rochester for Christmas, every morning I woke up feeling dehydrated (their house is hot and dry). So the last morning when my throat was a little scratchy I hoped it was just prolonged dryness, but as the day went on and we drove home to Ohio it got progressively worse and today I am a ball of congestion. Merry Christmas to me.
I was really hoping that after my almost month-long hiatus from the gym that I was going to get back into my usual routine this week but this cold has dictated otherwise. I guess this will force me into finishing unpacking/decorating the living room and other high traffic areas in time for our house-warming/Fiesta Bowl game party on new years day. We will be serving pizza, garbage plates, and obviously something peanut butter and chocolate related. But for now, how about some Oreo cupcakes to celebrate my last recipe post of 2015?!
One year ago: Pomegranate Mimosa
Three years ago: Chicken with Mustard Cream Sauce
Four years ago: Cranberry and Orange Granola
Five years ago: Chicken Scallopine with Sage and Fontina Cheese
Makes 12 regular or 36 mini cupcakes
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup sugar
1/4 cup unsalted butter, room temperature
2 egg whites
1 tsp vanilla extract
2/3 cup buttermilk
6 Oreo cookies, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable shortening
4 cups (1 lb.) powdered sugar
1/2 tsp vanilla extract
6 Tbsp finely crushed Oreo cookies
10 Oreo cookies, cut in half, for garnish
- Preheat oven to 350 degrees. Line a muffin pan with paper liners.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in almond extract. Alternatively beat in flour mixture and buttermilk, making three additions of lour mixture and two of buttermilk, beating until smooth.
- Scoop batter into prepared pan. Bake for 20-25 minutes for regular and 15-20 for mini, or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
- While the cupcakes are cooling, make the frosting.
- For the frosting, in the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.
- Reduce the mixer speed to low and add the powdered sugar, about 1/2 cup at a time, until thoroughly mixed.
- Add the butter flavoring, and Oreo crumbs; mix well. Frost cupcakes as desired. Top cupcakes with half of an Oreo cookie, for garnish.