Cookies and Cream Cupcakes

Some flavor combinations just cannot be beat. One of those combinations for me is Cookies & Cream. I can remember growing up that was always the milkshake flavor I would choose if we happen to have the treat of getting a milkshake. I also have memories of my dad crushing up a package of Oreos, and mixing them into softened vanilla ice cream. It was a special treat.

The funny part for me though, is that I don't like to eat Oreos plain. They are something that I only buy on special occasion, when used in a Cookies and Cream combination, for a special recipe. Like this ice cream, which I made last summer and we absolutely loved.

When it comes to Cookies and Cream- the more chunks of cookie the better. And the bigger the cookie chunks the better.
And you can't use fake brand cookies. It has to be Oreos.

So these cupcakes are perfect. They have the perfect amount of cookie chunks. They have the perfect white cake base. The frosting is perfect. It tastes just like the cream that is in the middle of an Oreo. The frosting and cupcake are the perfect match.
I made these to celebrate the end of my son's basketball season and we served them at the team dinner, after the last game. To make them even more festive and to incorporate more Oreos, I made basketball toppers out of candy coated Oreos. They turned out perfectly. The kids and parents were equally excited about consuming these delicious cupcakes.

Oh, and by the way, my blog is 3 years old today. YAY!

Cookies and Cream Cupcakes
Yield: 24 cupcakes

Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (cut into quarters)

For the frosting:
8 oz. cream cheese, at room temperature
8 tbsp. unsalted butter, at room temperature
1 sp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Source: slightly adapted from Annie's Eats, who adapted from Beantown Baker

Bill's Big Carrot Cake Shines Again

I was going to wait a couple of days to post the next few cakes that I made yesterday and today, but I am so excited about them, that I couldn't wait. It is really kinda funny how it happened. Me and my two friends, who happen to be sisters, went to the drive in movie. In the movie, there was a cake. I can't remember who said it, but somehow it came up that I could make a cake like that. My friend said, can you make one for my mom's birthday? I said sure, when is it? She said, in 6 days.

So, that is how this cake was born. I made Bill's Big Carrot Cake in 2 8 by 8-inch cake pans and frosted the middle heavily with the cream cheese frosting and then did a thin layer before I did the fondant. I am happy with the results. I had a little cake leftover so I decided to do a cake for my brother who loooovveesss carrot cake.

Yellow Cake with Chocolate Buttercream

What can I say? I am a fool for decorating cakes. Someone wanted a cake and I designed it for them. This chocolate frosting is so good. Can't beat yellow cake with chocolate frosting.
YELLOW BIRTHDAY CAKE
3/4 cup butter, at room temperature
2 cups sugar
4 large eggs, separated
2 tsp vanilla extract
2 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk

1. Preheat oven to 350 degrees. Grease and flour pan ( or use one of those baking sprays that has flour in it)
2. Cream butter for 1-2 minutes; add the sugar and cream for another 2 minutes. Add the egg yolks and beat for another minute or until mixture appears light and fluffy. Beat in vanilla extract
3. In a separate bowl mix flour, baking powder, baking soda and salt. Add a third of the flour mixture to butter-sugar mixturea nd mix well. Then mixing,(but not overbeating) affter each addition, add half the buttermilk, followed by another third of flour, remaining buttermilk, and finally the last of the flour.
4. Beat the egg whites until stiff. Gently fold into batter with a rubber spatula. Pour into prepared pan and bake until a toothpick comes out clean.

2- 8 or 9 inch pans 45 minutes
13 by 9 by 2 inch 45 minutes
24 cupcake tins 20 minutes

Chocolate Buttercream Frosting
1 cup unsalted butter, at room temperature
2 1/2 cups sifted powdered sugar

1 cup cocoa
1 tsp vanilla extract
2 to 4 T milk

With an electric mixer, beat butter, sugar, and vanilla at low speed. Add milk bit by bit until mixture reaches a spreadable consistency.

How to Make Gum Paste/Fondant Flowers (Daisies)

Here is a step by step guide on how to make gum paste/fondant flowers for cake decorating. I learned how to do this a couple of months ago, and I was intimidated before I went, but it is quite simple and so I wanted to share.

First, roll out your fondant mat, grease it with Crisco, and grease your hands as well. Get equal amounts of gum paste and fondant, make them both smooth, by mixing in a little Crisco. Also make sure to remove any hard parts, because they will make lumps when you try to roll it out. Combine the fondant and gum paste until it is one uniform mass.
Remember as you go to reapply Crisco to whatever needs it. This mixture (gumpaste/fondant) is very sticky and delicate, and the Crisco helps it not to stick or tear. Grease your small fondant rolling pin and roll out the gumpaste/fondant as thin as you can, also as evenly as you can. You should be able to see the lines of your mat clearly when it is thin enough.
Using your fondant cutter, cut out as many flowers as you can. Make sure you press down firmly, so that the cutter cuts all the way through.
Carefully transfer your flowers to a space where you can keep them covered as you work, so they don't dry out. (The Wilton practice board is perfect for this job.)
Dust your fondant pad (with your dusting bag-filled with 1 Tbls cornstarch and 1 Tbls powdered sugar). Get out your veining tool and working with one flower at a time,

Gently and slowly pull down the petals to curve them and lengthen them. Be careful, if you do this too fast or hard, you can break the petals.
Ahead of time, make your gum glue. 1/4 tsp gumpaste dissolved in 1 Tbls or so of water. Break the gumpaste into little pieces and let it dissolve.
When you are finished with the petals, and have completed 2 flowers, dab the middle of one flower with gum glue
And press another completed flower on top, alternating the petals, in between one another, so it looks like this.

For the center, make a small ball of your gumpaste/fondant mixture and roll it in yellow luster dust. Be careful to wipe your fingers, because this dust gets everywhere!
Dab some gum glue on the center of your flower and put the ball on top. Press down the ball to flatten, and carefully transfer to a small flower former.
Continue with other cut-out flowers until you have enough for whatever you are making. Remember also to keep all gumpaste and fondant that you are not working with cover tightly, so it does not dry out.
When you are finished making all your flowers, place the flower formers on a cookie sheet and place the cookie sheet in a cool, very dry place where the flowers can dry for 2-3 days before you need to use them.