A Bohme Cooked Meal

Wednesday, May 7, 2014

Cookies and Cream Cupcakes

I was asked to create a cookies and cream cupcake with oreos.  I am always up for a challenge.  These were super fun to make.  Please make sure not to overbake them.  They are best when they are still super moist and fluffy!  Experiment with your favorite chocolate cake or put oreos chopped up in the frosting.

Lookie here!  Nom Nom Nom.

So many pretty cupcakes!

Get this into my face!

Yellow Cake
Adapted from Joy of Baking
Makes 36 cupcakes

4 1/2 cups all purpose flour
3 cup granulated white sugar
4 1/2 teaspoonsbaking powder
3/4 teaspoon salt
1 1/2 cup (113 grams) unsalted butter, room temperature (cut into pieces)
3 large egg, room temperature
6 large egg yolks, room temperature
4 1/2 teaspoons pure vanilla extract
11/2 cup whole plain yogurt, room temperature
36 oreos

Preheat oven to 350 degrees F (180 degrees C). Put cupcake liners in cupcake tins. Place an oreo in the bottom of each cupcake.
In a bowl sift or whisk the flour with the baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
Evenly divide the batter between the prepared pans, smoothing the tops with an offset spatula or back of a spoon. Bake 22 to 28 minutes or until a toothpick inserted into the center of the cake just comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent cracks, reinvert cakes so that tops are right side up. Cool completely before frosting.

Cream Cheese Frosting

4 (8 oz.) packages cream cheese, softened
1 cup butter softened
4 cups sifted confectioners sugar
1 tsp vanilla extract
1 tsp vanilla bean paste
36 oreos

In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla and vanilla bean paste, then gradually sugar in the confectioners' sugar.  Store in teh regridgerator after use.

Final Touches
Once cupcakes have been baked and cooled place frosting in a piping bag and decorate cupcakes and add an oreo to the top of each frosted cupcake.

© Kim Bohme and A Bohme Cooked Meal

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