Vanilla OReo Chocolate Cupcakes

My friend Brian requested an "all white cake with Oreos on top." Well I decided he meant vanilla cupcakes with Oreo buttercream frosting topped with an Oreo cookie.  

Oreo Buttercream Frosting

  Original Recipe Yields 24 frosted cupcakes

Ingredients:
1 cup shortening or butter
1 tsp. vanilla extract
2 tbsp. water
4 cups Confectioner's sugar
1 tbsp. Meringue powder
12-14 Oreo halves finely crushed

Directions:

1. In bowl of stand mixer, cream shortening, vanilla, and water

2. Add confectioner's sugar, meringue powder, and crushed Oreos. Mix until well combined.
3. At this point, your frosting will be very thick. To top cupcakes, it's better to have medium to thin consistency icing, so you'll have to add more water. I probably added another 2-3 tbsp. to get the desired consistency, but you'll want to add the water little by little to make sure you don't add too much. When it's the right consistency, it should be pretty easy to stir by hand (think about whether you'd be able to easily squeeze it out of a piping bag). If you accidentally make it too thin (runny), add more confectioner's sugar.
Simple White Cake or Cupcakes
Original Recipe Yield 12 cupcakes or 1- 9x9 inch pan

Ingredients:

           1 cup white sugar

         1/2 cup butter

         2 eggs

         2 teaspoons vanilla extract

         1 1/2 cups all-purpose flour

         1 3/4 teaspoons baking powder

         1/2 cup milk

Directions:

1.        Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

2.         In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

3.         Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes.  Cake is done when it springs back to the touch.

Old-Fashioned Chocolate Cupcakes

   Original Recipe Yield 14 cupcakes

Ingredients:

1/2 cup (1 stick) butter, room temperature

1-1/4 cups sugar

2 large eggs, room temperature

3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1/2 cup milk

1 teaspoons vanilla

Directions:
1. Preheat oven to 375 degrees.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined.
4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small     sized bowl and whisk to combine.
5. Measure out the milk and vanilla and stir to combine
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
7. Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.


Sorry there isn't a consistent style flow, I hate blogger I can never get it the way I want it!  
Enjoy!

Love,

Amanda