Monday, 3 March 2014

Baking // Oreo and toffee pop cupcakes

A friend of mine asked me last week if I could make oreo cupcakes, and having not done any baking for a while I jumped at the chance and decided to try out a new combination of oreos and toffee pops with a basic vanilla cupcake recipe. These cupcakes are impressive and extremely easy to make, and you can substitute the biscuit flavours for anything really all depending on what you fancy!

Makes 12-
1 cup castor sugar
1 packet vanilla sugar (optional)
1 1/3 cups standard flour (sifted)
1 tbsp baking powder
125g unsalted butter (well softened)
2 large eggs
1 tsp vanilla paste
3/4 cup milk (at room temp)
12 oreos + 6 oreos cup in half to put on top
12 mini toffee pops
Icing (I used the Betty Crocker vanilla icing)

Preheat the oven to 180c & line a cupcake tray with cupcake cases.
Whisk together dry ingredients until combined. Add the butter in small pieces and with your fingers blend into the dry mixture until it resembles bread crumbs.
In another bowl, beat eggs, milk and vanilla paste.
Pour a third at a time of the wet mixture to the dry mixture and mix in well. Continue doing this until everything is incorporated. Make sure not to over mix.
Pour the mixture into the prepared cupcake cases.
Bake in the middle of the oven for around 20 minutes or until a skewer can be poked in and comes out clean.
Let the cupcakes fully cool.
Using a sharp knife, cut small circles (the size of the toffee pops) on the top of each cupcake and scoop out some of the sponge. In the holes push in a toffee pop.
Ice the cupcakes as you usually would, and top with half an oreo.

Hope you enjoy these,
Helena x

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