I haven’t posted in almost 2 weeks, but now I have a super-good cupcake recipe for ya! I’ve been thinking about this recipe for quite a while and finally got around to it. (I shouldn’t have procrastinated so long!)
If you’d like, you can put half an Oreo (with or without the filling, your choice) in the bottom of the cupcake liner to add an extra sweet touch. (I may do that next time!)
Warning: These are addicting! (And, I had so many great pics…sorry for the overload!)
Oreo Cupcakes with Oreo Frosting
2/3 Cup Shortening
1 2/3 Cups Sugar
1 1/4 Cups Milk (20% is fine)
2 tsp Vanilla
2 1/4 Cups Unbleached, All-Purpose Flour
3 1/2 tsp Baking Powder (I prefer non-aluminum)
1 tsp Salt
5 Egg Whites, room temperature
8 Oreos, coarsely chopped
1 Cup Shortening
4 1/2 Cups Powdered Sugar
2 tsp Vanilla
1/2 tsp Almond Extract
6 Tbls Milk
6 Oreos (without cream), finely chopped/ground
1. Preheat oven to 350°F. Put cupcake liners in 24 muffin tins; set aside.
2. In a large mixing bowl, cream together the shortening and sugar for about. Add the milk and vanilla; Blend well. Add the flour, baking powder and salt. Mix on low speed til just combined, about 30 seconds. Add the egg whites and mix on medium speed til nice and smooth, approximately 2 minutes.
3. Divide batter between the 24 cupcake liners. Bake at 350°F for 20-25 minutes or til a toothpick comes out clean and cupcakes spring back when lightly touched. Remove from oven and put cupcakes on a wire rack to cool.
4. When cupcakes are completely cooled, blend the frosting ingredients together til smooth. Stir in the finely ground Oreos. Frost cupcakes and enjoy!
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
©Renee Norris 2015
All rights reserved.