LITTLE CUPCAKES RECIPES

Steps:

• Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cupcake cases.
• Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
• Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the cupcake cases until they are half full.
• Bake the cupcakes in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5 minutes, then remove from the tin and cool on a wire rack.
• For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
• Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy. Add the food colouring and mix until well combined.
• Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cupcakes in a large swirl.

Steps:

• Preheat oven to 350. Mix packaged cake mix according to directions. (Do not bake.)
• Line cupcake tins with liner. Place a regular size Oreo cookie in the bottom of each one.
• Take 12 Oreos and chop coarsely. Add to the cake mix.
• Fill the cupcake tins. They will seem overfilled because of the Oreos. They are typically filled all the way to the top of the liner; it bakes a very full cupcakes.
• Bake for 20 min (or according to box directions).
• Allow cupcakes to cool and prepare the frosting.
• Cream together butter and cream cheese.
• Add vanilla.
• Add powdered sugar, slowly, blending as you go.
• Mix until creamy.
• Chop remaining regular-sized Oreos very fine (using the food processor is best).
• Mix finely chopped cookies into the frosting.
• After cupcakes are cool, put frosting on. Either spread or pipe it on.
• Add a mini Oreo on top for decoration.