Oreo Vanilla Cupcakes đ§ (yields 16 cupcakes)
1.All purpose flour-240 gm (2 cups)
Granulated Sugar -200 gm(1 cup)
Baking powder-1 1/2 tsp
Baking soda-1/4 tsp
Salt-1/2 tsp
Sieve together all the above ingredients thrice and set aside.
2.Egg whites-3 large
Beat the egg whites with an egg beater by adding 3 tbsps of sugar ,from mentioned above,till stiff peaks.
Remove to a bowl.
3.Unsalted Butter-60 gm
Canola/Olive oil-7 tbsps
Yoghurt-1/2 cup (120 ml)
Milk-1/2 cup (120 ml)
Vanilla essence-1 tsp
Chopped Oreos-10-12 (1 cup)
Cream together the remaining sugar with butter and oil till creamy.Add in the yoghurt,vanilla and cream again.
Gently fold in the set aside flour mixture and milk in 3 batches, starting and ending with flour.Fold in the beaten egg whites in 3 batches into the batter,with a spatula .Do not over mix,but make sure there are no lumps of egg whites in it.Carefully fold in the broken Oreo pieces .
Divide the batter evenly into prepared cupcake pans,filling each liner 2/3-3/4 full .Bake at 170 C for 20-24 minutes or until a skewer inserted at the center comes out clean with few moist crumbs.Allow it to cool completely.
Note:U can bake this as a cake by pouring the batter into an 7â/8â cake pan and baking it for 35-40 minutes or until a a skewer inserted at the center comes out clean.
For Oreo Buttercream frosting
4.Unsalted butter - 285 gm (room temperature)
Sugar powder- 2 1/2 cups
Salt-a pinch
Cream -2-3 tbsps
crushed oreos -6-8 (1/2 cup)
vanilla essence -1 tsp
Beat the butter until light and fluffy. Add the sugar -1/2 cup at a time and beat on low speed to combine,until all the sugar is used up.
Add the salt,vanilla, and cream and beat for 7-8 minutes or until light and fluffy.
Crush the Oreos, add to the buttercream and mix until combined.
Transfer Oreo buttercream to a piping bag fitted with a tip of your choice.
Pipe buttercream on the cupcake and top with a half Oreo if desired or dust with Oreo crumbs.
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