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RECIPE: The Oreo

Nabisco got it right when they came up with Oreos. As delicious crunchy chocolate sandwich cookies with a smooth cream filling, it’s not hard to see why they are “America’s Favorite Cookie.” After you have one it’s hard to stop yourself from taking another one and another. That’s what happened with these Oreo cupcakes , they were so good that people kept asking for another.

The recipe is simple enough to make in a college dorm (I made them in Haskell Hall) as long as you have the ingredients and the baking supplies on hand. The Oreos can be purchased at the Jumbos Express convenience store or you can use your meal plan at Hodgdon to buy Oreos, like I did.

The frosting used was not a conventional butter, confectionary sugar, and cream frosting. Instead it had a flour and milk base and used granulated sugar as the sweetening agent. This made a thick frosting that was not teeth-achingly sweet like normal buttercream frostings. It is also extra delicious with crushed Oreos and an Oreo garnish.

The Oreo Cupcake

 

Ingredients

1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 tbsp for Oreo chunks
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 package Oreo Cookies (about 45 cookies

 

Directions

  1. Preheat oven to 350F. Line 24 cupcake tins with paper liners.
  2. Twist apart 24 Oreos. Place the cookie with filling on it, filling side up, in the bottom of each cupcake pan. These Oreo halves will be the base of your cupcakes.
  3. Cut 12 of the filling-less cookies in half for garnish, and crush the others in a plastic bag with a rolling pin to make fine crumbs. Reserve these crumbs to mix into the frosting.
  4. Roughly chop the remaining Oreos and toss with 2 tbsp flour.
  5. Cream the butter in a bowl until light and fluffy. If you have a stand mixer here at college, use it. But I’m practical so I don’t have one here (nor do I at home) so I just used a wooden spoon, which worked just as well. Then beat in the milk and vanilla.
  6. Sift the flour, baking powder, and salt together into the butter mixture. Stir a few times, then mix in the sugar and beat until just combined. Add the egg whites. Beat the egg whites into the batter for a couple of minutes until the eggs are incorporated. Fold in the roughly chopped cookies
  7. Divide the batter evenly among the prepared pans and bake for about 18-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Courtesy http://www.beantownbaker.com

 

The Frosting

The recipe really is called “That’s the Best Frosting I’ve Ever Had.” Reading that made me think it must be good; it had so many rave reviews on various blogs so I wanted to try it. The Oreo cupcake recipes generally use Oreo cream cheese frosting, but I didn’t want to have to go buy cream cheese and have too much left without any other use for it, so I decided to do a flour and milk frosting.

Ingredients

5 Tablespoons flour

1 cup milk
1 teaspoon vanilla
1 cup butter (2 sticks)
1 cup granulated white sugar (not powdered sugar)

Directions

  1. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It takes about 5 minutes but keep an eye on it so that it doesn’t burn.
  2. Remove from heat and let it cool to room temperature.
  3. When the milk and flour mixture is cooled, stir in the vanilla. Make sure the mixture the frosting is completely cooled, otherwise the frosting won’t work. I don’t know exactly how long that takes, since I did the heating step and then let it cool while I had Math 11. So, based on that, an hour is a good amount of time to have it cool.
  4. Cream the butter and sugar together until light and fluffy.
  5. Add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream. Make sure you scrape down the sides every so often so that it all gets incorporated and whipped.
  6. Keep beating the mixture until it resembles whipped cream and is light and fluffy.
  7. Add the crushed Oreos from before into the frosting and mix it all together so the pieces are evenly spread. The frosting is thick, which is good for piping, but I would recommend refrigerating it a little bit before piping. Pipe the frosting onto the cupcakes and garnish with half an Oreo.

These cupcakes were really good. It was hard to put one down once I started eating one and then I couldn’t stop myself even after finishing that one. They have a good balance between cake and frosting and each part is not too sweet to make your teeth hurt. And every bit was a mouthful of Oreo goodness! These Oreo cupcakes were delicious and people really enjoyed them, and they’re simple enough to make in a college dorm kitchen!

Courtesy http://thepioneerwoman.com

 

– Christina Pan




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