Magdalene or, as they are often called among the youngest today, Oreo cupcakes are a dessert specially designed for lovers of these famous cookies. Its small size is perfect to kill the craving, without exceeding. Of course, everything will depend on the moderation that is decided to have when it comes to enjoying it.
Then we share the delicious recipe for you to be encouraged to enjoy it when you like.
Oreo Cupcake Recipe:
Ingredients (for 12 Cupcakes)
- 1 cup sugar (100 g).
- 1 cup of flour (150 g).
- 2 medium eggs (180 g).
- 1 packet of Oreo cookies (200 g).
- 1 1/4 cup buttermilk (125 ml).
- 1 butter bar without salt (110 g).
- 2 tablespoons of cocoa powder (20 g).
- 4 teaspoons of Royal yeast (20 g).
- 1 teaspoon vanilla extract (5 ml).
Procedure
- Preheat the oven to 180ºC.
- Cratch the Oreo cookies.
- Beat the softened butter at room temperature with the sugar.
- Separate the whites from the egg yolks.
- Add the yolks, one by one, and reserve the clear for later.
- In a separate bowl, mix the flour, cocoa and yeast.
- Incorporate the flour mixture into the butter mixture, beating until a homogeneous dough forms.
- Add the crushed Oreo cookies.
- Beat slowly as the buttermilk is incorporated into the mix.
- Beat the clear about snow.
- Incorporate the whites into the mixture with soft and enveloping movements, so that they do not come down.
- Spread the dough in the cupcake capsules.
- Bake at 180ºC for about 20 minutes.
- Let the cupcakes temper for 5 minutes before putting them cool on a grid.
Buttermilk Recipe
Ingredients
- 1 skimmed or semi-skimmed milk can.
- 2 teaspoons lemon juice or vinegar (10ml).
Procedure
- Add the lemon juice or vinegar to the milk.
- Stir well and leave to rest for 10 or 15 minutes at room temperature.
- It will look like very liquid yogurt or curdled milk.
Buttercream Icing
Ingredients
- 1 teaspoon vanilla (5 ml).
- 3 cups icing sugar (300g).
- 1 packet of Oreo cookies (200 g).
- 2 bars of unsalted butter (150g).
- 1 cup of cream Philadelphia cheese (100 g).
Preparation
- Beat the softened butter at low speed at room temperature, with the sugar previously sifted.
- Add the cheese and beat at a higher speed.
- Add the vanilla essence and continue to beat until a homogeneous mixture forms.
- Incorporate the Oreo biscuits grated into the mixture.
- Place the frosting over the Oreo cupcakes with a spoon or pastry sleeve.
- It can be adorned with a quarter Oreo biscuit above.
Tips and Warnings
Buttermilk is essential for the recipe to come out juicy because the mixture of butter, chocolate, and Oreo makes the biscuit very heavy. But you can’t add buttermilk in excess, because then the dough will be too liquid, and the baking time will vary and take longer to get done.
The snow-pointed clears are another key point for the cake to be fluffy. They must be mounted very well so that they are firm (so that by turning the bowl around, they do not fall) and so that when incorporated they will not go down and will bring the additional spongy to the dough.
The amounts of Oreo cookies are approximate. The amount of cookie goes to the consumer’s taste. You don’t have to put 12, you can put less. And you can put more on it.
Oreo cookies are grated for the cake, they don’t have to look perfect. You can sneak some small pieces of cookie. However, those that are ripped for the icing, must be perfect and you have to sift well, to make sure that not a piece of cookie is snuck, because you run the risk of obstructing the pastry sleeve when decorating the Oreo cupcakes.