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Super sweet and highly recommended from kids of all ages, these oreo cookie cupcakes have double dose of cookies in both the cupcakes and the frosting!

A vanilla cupcake mixed with oreo cookie crumbs and a sweet old-fashioned frosting with oreo cookie crumbs mixed into it.

準備時間:
調理時間:
分量: 24 Cupcakes
タグ:

材料

Cost per serving $0.47 詳細を見る
  • Cupcakes:
  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all purpose flour
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup whole crushed Oreo Cookie Crumbs (with cream)
  • Icing:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 5 to 8 cups confectioners' sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1/2 cup finely crushed Oreo Cookie Crumbs (no cream)

作り方

  1. Preheat the oven to 325°F. Line 24 muffin tin cups with paper cupcake liners.
  2. Sift both flours together in a medium bowl and mix it together, set aside. In a small bowl add vanilla to milk and set aside.
  3. In a large bowl, using an electric mixer on medium speed, beat butter until creamy. Then, gradually add sugar and beat until fluffy for 3 minutes. Add the eggs, one at a time, beating well after each addition.
  4. Add the dry ingredients in three parts, alternating with milk-vanilla mixture. With each addition, beat just until incorporated – do not overbeat. Make sure to scrape down sides of bowl as necessary.
  5. Fold in a third of the Oreo cookie crumbs, then fold in the rest.
  6. Fill each liner to just over 1/2 full. Bake until tops feel firm and toothpick inserted in the center comes out clean or with a few dry crumbs, about 20-22 minutes. The tops should remain pale or barely brown just on the edges. Cool the cupcakes.
  7. To Make The Icing: Place the butter in a large bowl. Add milk, vanilla, and 4 cups of confectioners' sugar.
  8. On medium speed, mix for 3 – 5 minutes, until creamy and smooth.
  9. Mix in Oreo cookie crumbs.
  10. Gradually add more sugar to desired consistency and sweetness. Icing can be stored in an airtight container at room temperature for 3 days.

Nutrition Facts

Amount Per Serving %DV
Serving Size 118g
Recipe makes 24 servings
Calories 459  
Calories from Fat 170 37%
Total Fat 19.27g 24%
Saturated Fat 11.07g 44%
Trans Fat 0.01g  
Cholesterol 77mg 26%
Sodium 82mg 3%
Potassium 81mg 2%
Total Carbs 69.5g 19%
Dietary Fiber 0.7g 2%
Sugars 54.51g 36%
Protein 3.86g 6%
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