I just realized that I've posted a lot of 'sweets' lately. Sorry about that. This has been a busy month for me, which happened to involve a lot of baking. I would like to mention that my waistline has suffered tremendously this month so I am looking forward to trying out new grilled and lower fat savory recipes :) I mean, seriously, the other day I had a cupcake and honey mustard pretzels for lunch. Not good.
Ok, back to these new cupcakes. They are soooooooooo good. I made them as per requested by my oldest son for his birthday. He was actually the one that first saw this recipe on Tasty Kitchen a while back (my son wants to be a chef when he grows up so he loves looking at recipes-with pictures-just as much as I do). He insisted that I make them for his party. And now, I am insisting that YOU make these cupcakes soon. Oreos in vanilla cupcakes, 'nuff said.
Cookies 'n Cream Cupcakes --makes 24 cupcakes
(recipe adapted from Lauren's Latest on Tasty Kitchen)
For the cupcakes:
1 cup unsalted butter, softened
2 cups granulated sugar
1 tsp vanilla
1 cup milk
1 1/4 cups all-purpose flour
1 1/2 cups self-rising flour *
1 1/2 cups crushed Oreos
For the frosting:**
1/2 cup unsalted butter, softened
1 tsp vanilla
1 pound confectioners' sugar
5 T milk
1/2 cup finely ground Oreos
24 mini Oreos for garnish
Preheat oven to 350 degrees. Line muffin pans with 24 paper liners.
In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Mix in the eggs, one at a time and then add the vanilla. Scrape down the sides of the bowl and mix again until thoroughly combined.
Gradually add the flour and milk, alternately, until all the ingredients have been added. Scrape down the sides of the bowl again. Mix once more and then fold in the crushed Oreos.
** If piping frosting onto the cupcakes, I recommend doubling the recipe.