An amazing thing that I have started to indulge in off late is variations of previously created wonders. This makes it not only easier and quicker since I am already familiar with the method, but also has been better received than the originals. For example:
1. Replace the strawberries for raspberries here and put them in a cupcake with muffin liners. Individual heaven!
2. Replace the semi sweet chocolate chips (1 ½ cups) here for I cup white chocolate chips and ½ cup dried blueberries. Instant magic.
3. Glaze the skinny cupcakes with a tsp on elderflower syrup and place a raspberry on top, instead of the original icing(s). It brings out the elderflower even more beautifully.
4. Tweak the traditional ones, and make Oreo cupcakes by adding one cup of crushed Oreos to the batter, and half a cup of crushed Oreos to the icing. Simple and effective! Set out below for ease.
Oreo Cupcakes (makes 12 normal sized cupcakes)
1. 1 cup milk
2. 1 teaspoon apple cider vinegar
3. 3/4 cup granulated sugar
4. 1/3 cup canola oil/vegetable oil
5. 1 teaspoon vanilla bean extract
6. 1/2 teaspoon almond extract, or more vanilla bean extract
7. 1 cup all-purpose flour
8. 1/3 cup good quality cocoa powder, (Dutch-processed is preferable)
9. 3/4 teaspoon baking soda
10. 1/2 teaspoon baking powder
11. 1/4 teaspoon salt
12. 1 cup crushed Oreo cookies (about 10 normal sized cookies)
Method:
- Preheat oven to 175*c and line a muffin pan with paper or foil liners.
- Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the milk mixture and beat until foamy. Add in the sifted flour, cocoa powder, baking soda, baking powder, and salt. Mix well with a whisk until the wet ingredients and dry are well integrated and no large lumps remain.
- Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the centre comes out clean. Transfer to a cooling rack and let cool completely.
- Ice with the Fluffy Oreo Buttercream Icing. Top with a quarter of an Oreo or mini-Oreo cookies!
Fluffy Oreo Buttercream Icing
Ingredients:
1. 1 cup soft butter (even salted works)
2. 3 1/2 cups powdered sugar, sifted
3. 1 1/2 teaspoons vanilla extract
4. 1/4 cup milk
5. ½ cup of finely crushed Oreo Cookies
Method:
- Beat the butter for a few minutes until light and fluffy, works best with soft, almost melted butter. Add the sugar, half cup at a time, and beat for about 3 minutes each time.
- Add the vanilla and milk, and beat for another 5 to 7 minutes until fluffy. Add the Oreos and give it a final few minutes of beating. Then ready to be piped onto the cooled cupcakes, finished with cute mini-Oreos!
