Cookies & Cream Cupcakes
TasteMaster Junior contestant, 16-year-old Lubabalo Plaatjies shares his favourite cupcake recipe!
Recipe by: Lubabalo Plaatjies
Ingredients:
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 Tbsp (14.8 ml) vanilla extract
- ½ cup (118 ml) light sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 tsp (11.2 g) baking powder
- 1 tsp (5 g) salt
- 1 ¼ cups (296 ml) milk
- 2 cups crushed Oreos (about 15–18 Oreos)
- For the frosting:
- 1 ½ cups (339g) unsalted butter, cubed
- 6 cups (780g) powdered sugar
- 12 Oreos, crushed
- 1–2 Tbsp (15-30ml) heavy whipping cream
- 2 tsp (10ml) pure vanilla extract
- 24–26 Oreos for garnish (optional)
How To Make Cookies & Cream Cupcakes
- For the cupcakes: Preheat the oven to 180°C. Line a muffin pans with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract.
- Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in colour, about 2 minutes. Scrape down the bowl as needed.
- Next mix in the sour cream and beat until well combined.
- In a separate bowl combine the remaining dry ingredients.
- Alternate by adding the dry ingredients and milk, then mix just until the flour starts to incorporate.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- In a large Ziploc bag, crush the Oreos into small pieces using a rolling pin or something similar.
- Fold the crushed Oreos into the cupcake batter.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake for 18-22 minutes.
- Test the cupcakes for doneness by inserting a toothpick into the centre of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
- For the frosting: Place the butter into a stand mixer bowl, use the paddle attachment and whip the butter for 3 -4 minutes, occasionally scraping down the bowl.
- Beat the butter until pale & fluffy. Slowly add the powdered sugar 2 cups at a time, mixing on low speed until it’s incorporated into the butter.
- Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
- In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the heavy whipping cream and vanilla extract.
- Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
- In a large piping bag fitted with a large, closed star tip, pipe the frosting onto the cupcakes and garnish with more Oreo cookies.