EASY COOKIES AND CREAM CUPCAKES RECIPES
OREO CUPCAKES WITH COOKIES AND CREAM FROSTING RECIPE: H…
Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
Nutrition Facts : Calories 411 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 346mg sodium, CarbohydrateContent 58g carbohydrate (40g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
EASY VANILLA CUPCAKES RECIPE - BBC GOOD FOOD
Rustle up a batch of vanilla cupcakes with pretty butter icing for a family picnic or weekend treat. Decorate them with fruit or sprinkles, if you like
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases (not muffin cases). Cream the butter and sugar together until the mixture is light and fluffy. Beat the eggs and vanilla in a jug, then beat into the butter mixture a little at a time.
- Fold the flour into the mixture along with a little milk – the mixture should fall easily off a spoon. Divide the mixture between the cases, filling each one no more than half full.
- Cook the cakes for 12-15 mins – they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently and leave to cool completely.
- To make the icing, beat the butter until it is very soft. Beat in the icing sugar a little at a time, then beat in a splash of the milk as you need to give you a soft icing that can be piped easily. Scrape the icing into an icing bag fitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards.
Nutrition Facts : Calories 291 calories, FatContent 17 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 25 grams sugar, ProteinContent 2 grams protein, SodiumContent 0.5 milligram of sodium
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