My big 9 year old wanted to make some homemade cupcakes by herself. I volunteered to be her little helper this time. Madison's been helping and watching me more often lately when I bake. She reads me the recipes and helps with the measuring and pouring. She looked through a cupcake cookbook we have sitting in our kitchen. Then I showed her some cupcake recipes that I had bookmarked from the different blogs and recipe sites I follow. She picked out the Cookies and Cream cupcakes from Cooking With K.
We didn't use the cream cheese frosting recipe. Instead, we used the vanilla cream filling from this Homemade Oreo recipe for the frosting. I decided to cut the recipe in half to make 12 cupcakes. That was harder than I thought it would be! Just in case you are ever in this predicament, here's a measurement chart to help you out.
1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup (c) = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup= 16 tablespoons
So let's get to the recipe and all the cute pictures I took of my big girl.
12 Oreo cookie halves, with cream filling attached (save other half for garnishing)
1 cup plus 2 T all purpose flour
1/2 tsp baking powder
1/4 tsp salt
4 T unsalted butter, softened
1/2 cup plus 1/3 cup granulated sugar
2 large egg whites
1 tsp vanilla extract
1/2 cup milk
10 Oreo cookies, cut into quarters
Vanilla Cream Frosting:
1/4 C (1/2 stick) unsalted butter, room temperature
1/4 C Crisco shortening
3 C sifted powdered sugar
1-2 tsp vanilla extract
Remaining 12 Oreo cookie halves (without filling), crushed
6 Oreo cookies, cut in half
Preheat the oven to 350 degrees. Put 12 cupcake liners in a cupcake pan. Place an Oreo half in the bottom of each with the cream filling side up.
In a bowl, stir together the flour, baking powder, and salt. Set aside.
In a large stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg whites and mix well. Add the vanilla extract and milk, and mix. Add the dry ingredients and mix just until incorporated. Remove from the stand mixer. Use a large spatula to fold in the quartered Oreos.
Pour the cupcake batter into the cupcake liners 3/4 of the way full. Bake for 18-20 minutes, or until toothpick comes out clean. Allow to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
You can make the vanilla cream frosting while the cupcakes cool. In a stand mixer, cream together the butter and shortening for 2 minutes. Add the powdered sugar and vanilla. Beat on medium speed for 3 minutes, or until a thick frosting has formed.
We used a plastic piping tube to swirl the frosting on the cupcakes. You can also just spread it on in a nice thick layer. Sprinkle with crushed Oreos and top each with an Oreo half. Enjoy!
I'm so proud of my big girl! These cupcake were FABULOUS and so pretty!