Friday, May 31, 2013

You Can't Be Sad When You're Holding A Cupcake...

     I have a friend who needs cupcakes today - preferably one in each hand. She's finishing up a long term placement at a job she loves and she will be sadly missed. Yesterday I baked three full trays of cupcakes for her, but she didn't get to eat even one!  She and her son drove all the way home from my house while their van was filled with the sweet aroma of sugar, vanilla and chocolate and they didn't give in to temptation.  I am not at all surprised though because that's the kind of person she is, always thinking of others.  I was happy to oblige her request to bake some cheery thank yous for her colleagues to enjoy.  I hope they did the trick and put a smile on some teary faces.  After all, you can't be sad when you are holding a cupcake!
Cookies and Cream Cupcakes
  You Will Need:

24 Oreo cookies
1 box of french vanilla cake mix
2 egg whites
2 eggs
1/3 cup oil
3/4 cup buttermilk
* (To make your own buttermilk simply put 1 tablespoon of vinegar in a glass measuring cup and add enough milk to make 1 cup. Let stand for 5 minutes, stir and use what your recipe calls for.)
3/4 cup sour cream
1 tablespoon vanilla extract
3/4 cup chopped Oreo cookies


  • Preheat oven to 350 degrees and line pans with cupcake liners
  • Take 24 Oreos and split them in half
  • Place the split Oreos in your cupcake liners cream side up (save the plain cookie half for the frosting)
  •  In a large bowl, gently whisk egg whites, eggs, oil, buttermilk, sour cream and vanilla extract together
  • Add cake mix, break up any lumps and stir until combined
  • Fold in 3/4 cup of chopped Oreos
  • Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted toothpick comes out clean
1/2 cup butter, softened
2 teaspoons vanilla extract
4 cups powdered sugar
2-3 tablespoons milk
1/2 cup finely crushed Oreo cookies

Frosting Instructions:
  • With an electric mixer cream butter until fluffy
  • Slowly add powdered sugar, 1 cup at a time, until well combined
  • Add vanilla and milk intermittently with the powdered sugar
  • Add more powdered sugar for a thicker frosting and more milk for a thinner frosting depending on your taste
  • Fold in Oreo cookie crumbs
  • Pipe icing onto cupcakes using an open star tip and garnish with mini Oreo cookies
I just know that she will remain in her student's hearts forever. 
*Thanks to YourCupofCake for inspiring this recipe.


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