Crushed.. Oreo.....Oh Yes Its In A Cupcake !

Crushed Oreo Cupcakes.

It doesnt look the most pleasant but i promise you it goes down a treat, with a crushed oreo cupcake of course it will leave your teeth black lol , but with delight, i will personally give you the recipe of how i made this, so sit back and enjoy reading a new receipe.


Yours Simply xoxo

24 teaspoons Oreo crumbs

¼ cup water

½ cup buttermilk

½ cup oil

1 teaspoon vanilla extract

1 cup sour cream

3 eggs

Devil’s Food Cake Mix

Oreo Buttercream:

8 ounces cream cheese

¼ cup butter

Oreo cream from cookies

1 teaspoon vanilla extract

2 ½- 3 ½ cups powdered sugar

2 tablespoons heavy cream or milk

1 cup Oreo crumbs, sifted

preheat oven to 350 degrees and line 24 muffins tins with cupcake liners

 2. Separate about 24 Oreos. Scrape off the cream centers and set aside for later, and put the cookies in the food processor.  Or if you are a poor college student, put them in a plastic bag to crunch by hand.

3.    Sift the crushed Oreos.  

You will need 1 cup sifted cookies for the buttercream, so set that aside, and then add the extra sifted cookies to the larger pieces that did not sift. 

4.    Place 1 teaspoon of larger/extra sifted cookie into the bottom of each cupcake liner.

5.    In a large bowl, use a whisk to combine water, buttermilk, oil, sour cream and vanilla extract. 

6.   One at a time, add the eggs.  Be sure to stir well in between each addition, you do not need to beat the eggs though. 

7.    Slowly add Devil’s food cake mix while stirring.

8.   Fill cupcake liners (with the cookie crumbs on the bottom) ¾ full and bake for 13-18 minutes depending on how hot your oven gets.  The tops should spring back when you touch them.

9.   Place into air tight containers as they cool to seal in moisture. 

10.Oreo Buttercream:  For 5 minutes, beat cream cheese, butter and the Oreo cream centers you scraped off from the Oreos. 

11.   Add vanilla, powdered sugar and heavy cream and let beat again.

12.  Stir in Oreo crumbs and pipe onto cooled cupcakes. 

Succulent Cupcakes.. Made To Order ...

Order Yours Now For Only £11 a Dozen, Special Offer.

Offer Available Until The End Of March .

Order Now @ Simplycupcakeslondon@hotmail.co.uk

Follow Us... @cupcakeSimply

 Its All In The Title.. Follow Us On @ cupcakesSimply...
Keep Posted For Free Cupcake Giveaways
Local & Latest Spots Simply Will Be At
& Simply Pictures Of Us & Our Products,

Keep Following Us & Get Others Too, & We Will Be Sure To Follow Back

@ Simply Cupcakes
xoxo

Its a Lemon Cupcake .....

Every tried a lemon, its very sour and not the best taste in your mouth, but have you ever tried a lemon cupcake.... Its desirable and also completely different from just a plain lemon.

Simply 'Yours' Cupcakes, Gives you this recipe for you to try at home, You Ready, Here It Goes...

Ingredients

• 100g butter or margarine
• 100g caster sugar
• 100g self-raising flour, sifted
• 2 eggs
• 1/4 teaspoon baking powder (optional)
• 1 lemon, finely grated zest of
• 75g butter
• 175g icing sugar, sifted
• 2 teaspoons lemon juice

Method

• Make the lemon cupcakes
  • Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.
  • Using an electric whisk, food processor or wooden spoon, beat the butter, sugar and 1/2 the lemon zest (save 1/2 for the icing) until very light and fluffy.
  • Add the eggs one at a time, beating each one in well before adding the next.
  • Carefully fold in the flour (and baking powder if using).
  • Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above.
  • Bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the lemon cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don't overcook the cupcakes otherwise they will dry out. Lift the lemon cupcakes out of the muffin tin and leave to cool on a wire rack.
• Make the lemon butter icing
• Using an electric whisk, food processor or wooden spoon, beat the butter until very soft.
• Gradually add the icing sugar and the rest of the lemon zest and beat into the butter. Add some of the juice of the zested lemon until you have a smooth paste. When the cakes are cool, drizzle some lemon icing mixture over the top. These cupcakes are best eaten on the day they are made.

I Hope They Came Out As Pretty As Mine.

To Order Your Box Of Lemon Cupcakes @ £14 a Dozen , Email Me @ Simplycupcakeslondon@hotmail.co.uk

& Dont Forget To Send Your Pictures.

Yours Simply XoXo.