Last week was a friends husband’s 40th birthday. Her daughter also has a life threatening allergy to nuts, so like our family they have a totally nut free house.
I know how stressful it can be trying to schedule enough time in between the kids schedules to run to the nut free bakery twenty minutes away without traffic for a safe birthday treat.When she mentioned she didn’t know how she would find the time to get safe cupcakes, I was happy to help!
He likes vanilla and Oreo cookies so I decided to try vanilla cupcakes with an Oreo cookie on the bottom with a vanilla, Oreo, marshmallow buttercream frosting.
Vanilla Cupcakes with Oreo bottom
- Dry Ingredients
- 3 cups of cake flour sifted
- 2 teaspoons of baking powder sifted
- 1/2 teaspoon of salt
- 2 cups of sugar
- 24 Oreo Cookies
- Wet Ingredients
- 1 1/2 cups of vegetable oil
- 3 tablespoons of vanilla extract
- 3 eggs
- 2 cups Heavy Cream
Sift all the flour, baking soda, and salt in a bowl ( except the Oreos) and set aside. Place an Oreo in each cupcake liner set aside.
In my stand mixer I added the vegetable oil and sugar and mixed on medium high for 1 minute.
Then add the vanilla extract and heavy cream mix until blended then add one egg at a time and mix on low.
Then add the dry ingredients one cup at a time in the mixer. I put my mixer on low.
Pour 1/4 cup of batter on top of the Oreo cookies in your cupcake pan. Bake at 375 degrees for 12-14 mins ( my oven temp has been way off the past couple of weeks so, keep an eye on the cupcakes as my time and temp may be off.)
Cupcakes are done when a toothpick comes out of the center cleanly!
Marshmallow Oreo vanilla buttercream frosting
- 2 sticks of softened butter
- 2 1/2 tablespoons of vanilla extract
- 2 cups heavy whipping cream
- 8 cups of confectionary sugar
- 10-15 Oreo Cookies crushed
- 1/2 cup marshmallow fluff
I put the butter in my new fancy red mixer my husband got me for Christmas (a hand mixer will work perfectly, I just keep coming up with reasons to use my mixer! ) Mix on Med high for 1-2 minutes.
Then add the vanilla extract and 1/4 cup of the whipping cream, and the 1/2 cup of marshmallow fluff.
Then add 1 cup of the confectionary sugar alternating between the whipping cream and the confectionary sugar. I usually keep my mixer on medium speed when making frosting. I’m not the best at exact measurements I eyeball most of my recipes.
If you find the texture is to thick add some more heaving whipping cream. If you think the consistency is thin add more confectionary sugar. You can also add more vanilla etc to taste. Once you have the flavor and consistency you like gently stir in the crushed Oreo cookies.
- I saved about 1/4 cup of the crushed Oreos to sprinkle on top of my cupcakes!
I hope they enjoyed the cupcakes and it made my friends week a little easier having one less thing to worry about. Happy 4oth !
This is my first time writing a recipe. Anyone know how to make them printable? Or, have any tips on formatting a recipe?
I’m also not much of a recipe follower I kind of see recipes as an inspiration then cook and bake on a whim. I also eyeball a lot of my ingredients I’m working on writing down my measurements etc. so, it will be easier to share my recipes with everyone!