Peanut Butter Oreo Cupcakes

Who remembers the film Parent Trap?
You know the one with Lindsay Lohan where she plays herself and her twin sister?

Well anyway, it was one of my all time favourite films growing up and a few days ago I had a little flashback to the scene where she dips Oreo’s in Peanut Butter….YUM (If you haven’t tried it before you are missing out!). Then it got me thinking how amazing would this delicious combo be in cupcake form!!! So prepare yourself people as I introduce you to quite possibly one of my tastiest bakes ever… Peanut Butter Oreo Cupcakes…

A whole Oreo hidden in the base of a vanilla sponge, topped with creamy peanut butter frosting and sprinkled with crushed Oreo biscuits. HEAVEN ON EARTH!

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Ingredients (makes 12 large/24 small cupcakes)

Cupcakes:
150g self-raising flour
150g caster sugar
150g Stork tub for baking
2 medium eggs, room temp, beaten
1 tsp vanilla extract
1 tbsp semi-skimmed milk
12/24 (depending on the size of cupcake) whole Oreo’s

PB frosting:
120g smooth (or crunchy if you prefer) peanut butter
80g unsalted butter, at room temp
150g icing sugar, sieved
2 tbsp semi-skimmed milk

Decoration:
5-6 crushed Oreo biscuits

Method

Preheat oven to 180°C. Line a 12/24 hole cupcake tray with cupcake cases and place a Oreo in the bottom of each cupcake case.

  1. Make the sponge mixture by first creaming together with a wooden spoon the stork and sugar until smooth, creamy and fluffy. Then slowly mix in the beaten eggs along with a little flour each time to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.
  2. Finally, fold in the remaining flour and milk until mixture is combined, smooth and drops of the spoon easily. Divide the mixture evenly between your cupcake cases, making sure the Oreo in the bottom is completed covered.
  3. For small cupcakes bake for 12 mins, for large cupcakes bake for 17 mins. Cupcakes should be a golden brown colour. Transfer cakes to a cooling rack and leave to completely cool.
  4. Now make the buttercream by beating the butter until pale in colour and fluffy. Now mix in the peanut butter. Add half the icing sugar and mix until fully combined. Add the remaining icing sugar and milk and beat together for approx. 5 mins until buttercream is soft, smooth and fluffy.
  5. Pipe your frosting on top of your cooled cakes, or simple spread it over with the back of a spoon. Finally, sprinkle the crushed Oreo biscuits over your cakes for the finishing touch.
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