Oreo Cupcakes
Ingredients: all-purpose flour, granulated sugar, salt, baking powder, baking soda · 35 min cook time · 360kcal · $14.60
Ingredients
2cups all-purpose flour, 1cup granulated sugar, 0.5teaspoon salt, 1.5teaspoons baking powder, 0.25teaspoon baking soda, 0.5cup whole milk, 0.5cup sour cream, 3to taste egg whites, 1teaspoon vanilla extract, 0.75cup unsalted butter, 2cups Oreos, 4cups confectioner sugar, 0.25cup cream, 1pinch sea salt
Instructions
1. Add all-purpose flour, granulated sugar, salt, baking powder, and baking soda to a large bowl and sift together. Whisk to combine.
2. In a separate bowl, combine whole milk, sour cream, egg whites, and vanilla extract. Whisk briefly.
3. In a stand mixer fitted with a paddle attachment, cream the unsalted butter until smooth.
4. Using the reverse crumb method, slowly beat the dry flour mixture into the butter on low speed until a crumbly, wet-sand mixture forms. Scrape down the bowl as needed.
5. Pour the wet ingredients into the mixer while running on low speed until combined. Fold in chopped Oreos by hand.
6. Scoop batter into cupcake papers in a tin, filling them about three-quarters full.
7. Bake in the oven at 340 degrees Fahrenheit for 15 to 20 minutes.
8. Prepare the Oreo buttercream by beating softened butter with sea salt, confectioner's sugar, cream, and vanilla extract until fluffy, then fold in chopped Oreos.
9. Transfer buttercream to a piping bag, pipe onto cooled cupcakes, and top with an Oreo piece or crumble.
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