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Oreo Cupcakes

June 16, 2012

Over the past few months I have read many posts about delicious looking Oreo cupcakes.  I love Oreos so I decided to give the cupcakes a go.  I have read  lots of different recipes and couldn’t decide which one to follow.  I decided to make a classic chocolate Victoria sponge cake recipe, place the Oreo at the bottom, bake and then top with vanilla buttercream with Oreo crumbs.

The volunteer tasters for these cakes were my unsuspecting colleagues. I think they went down well.  I even had a thank you note left on my desk by the cleaner, for the one I’d left her in the fridge.

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Chocolate Cupcakes

Makes 20 cakes

Ingredients:
2 tbsp cocoa
3 tbsp boiling water
225g margarine
225g caster sugar
4 eggs
225g self-raising flour
2 tsp baking powder
1 tsp vanilla essence
2 packets of Oreos

Method:
1. Pre-heat the oven to 180 degrees celsius.
2. Prepare a bun tin with paper cases and place an Oreo at the bottom of each one.
3. Blend the cocoa and hot water in a bowl and leave to cool slightly.
4. Mix together the flour and baking powder.
5. Cream the sugar, margarine  and vanilla essence until light and fluffy.
6. Beat in the eggs, one at a time, with a spoonful of flour, until all added and beat well.
7. Stir in the cocoa and water.  Beat well.
8. Add one dessert spoonful of mixture to each cake case, on top of the Oreo.
9. Bake for 20 minutes or until the cakes spring back when pressed lightly with a finger.
10. Leave to cool on a wire rack.

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Vanilla & Oreo Butter Cream

Ingredients:
Oreos (remaining from cupcake recipe)
50g soft marg
175g icing sugar
1 tbsp milk
1 tsp vanilla essence
Mini Oreos (to decorate)

Method:
1. Crush Oreos until they resemble fine crumbs.
2. Beat together the margarine, icing sugar, milk and vanilla essence.
3. Stir in some of the Oreo crumbs.
4. Decorate the cupcakes with the butter cream.
5. Sprinkle the cakes with some Oreo crumbs and top with a mini Oreo.
6. Enjoy!

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