I’ve always believed in the simplicity of things and sometimes how the most simple of things bring in the most hapiness and bring back the most fond of memories. Incorporating that thought into a recipe is possible.
My next post brings back my memories of school when oreos were the next big thing. If oreos were introduced a long long time ago, then I’m not really that old to say but we have all been through those phases in school when certain items off the supermarket shelf were oh so popular in school during the break. Oreos was one of them. I distinctly remember, dark biscuits sandwiched with a white cream that I assumed was vanilla at the time, being gently opened by my classmates. Then came the whole process of eating it. No you just don’t eat an oreo. There was a process of it. Gently detach one biscuit off the cream in between, then lick off the cream from the other biscuit and then devour them as though the biscuits were sent from heaven itself. The oohs and aahs at that time did not impress me. Well apart from the fact that I was very different from the rest of my class, I grew up in a household where ready made and processed foods were not really encouraged in our diets in school. If ever we craved biscuits, they were homemade which I’m ever thankful for.
Nevertheless, with no regret of understanding the ooh and aah of oreos in my childhood, I have used the ever popular biscuit in my next recipe for the month. I was in a hurry to prepare this batch of cupcakes as they needed to be delivered somewhere. Initially the idea was to prepare chocolate cupcakes with a light vanilla frosting and a mini oreo on the top as an added bonus. But a last minute on the spur gut feeling moment, I decided to add crushed oreos to the frosting that finally made me understand the oohs and aahs behind these biscuits.
Here’s my Chocolate Cupcakes with Oreos Frosting:
200gms cake flour
50 gms cocoa powder
50 gms baking chocolate bits
250 gms butter
200 gms white sugar
1/2 tsp baking powder
1/2 tsp vanilla essence
3 tbsps milk, chilled
Seive together cake flour, cocoa powder and baking powder and keep it aside.
Using double boiling method, melt the baking chocolate bits until smooth and creamy.
In a mixing bowl, mix together butter and sugar until creamy. Add eggs to this mixture along with vanilla essence.
Using a hand held cake mixer, mix together the wet ingredients until well combined. Gradually add dry ingredients, that is flour, baking powder and cocoa.Add melted baking chocolate. Continue mixing until well combined. Add chilled milk and continue mixing.
Preheat oven to 200 degrees C for about 5-7 minutes.
Place batter into cupcake moulds or cases and place in the oven. Allow to bake for 20-25 minutes. Use skewers or toothpicks to ensure they have baked through.
Keep cupcakes aside for a couple of hours to cool. Meanwhile, prepare the frosting.
In a small mixing bowl, mix together 3 tbspns of butter and a cup of icing sugar until smooth and creamy. Add extra icing sugar if you need to improve the consistency or make it thicker. Use room temperature butter always for frostings to make the stirring easier. To this mixture add 1/2 tsp of vanilla essence.
In a clean sandwich or freezer bag place oreo biscuits without the cream that comes with it. You can either get a pack of them and work with just one side of it that has no cream or to avoid wastage, gently scrape off the cream. Crush biscuits using a rolling pin or meat beater into tiny crumbs. Add oreo crumbs to butter cream frosting and stir well.
Use a large opening nozzle to pipe out frosting n cupcakes as the crumbs might interrupt smooth flow.
And well then, enjoy the cupcakes as and how you please or simply surprise a loved one with a box of these goodies. Bring back cherished memories of your first oreo or simply enjoy this simple twist to a classic frosting.
Until my next post, happy baking! Do follow me on Instagram @annaceta89 and stay tuned for more cupcake posts all this month.
Hope you all have a lovely week ahead!