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Strawberry x Oreo Cupcakes

May 9, 2012

A few weeks ago, I had planned to bake some cupcakes for my best friend. He wanted either some REALLY fruity cupcakes or Oreo cupcakes. So I started to try baking some really fruity cupcakes with fruity frosting, but the results didn’t satisfy me, which made me decide to stay with the good old and foolproof (at least so I thought at that time) Oreo cupcakes.Β But then, I somehow managed to truly mess up the frosting. It was too sweet and didn’t have the right consistency – kind of flaky instead of creamy, not really tasty as frosting.

So I had to improvise and make another frosting quickly. When realizing I didn’t have enough ingredients for making the oreo frosting once again and shops were already closed, I slightly started to panic … but then, I found these lovely strawberries in the refridgerator. Remembering that should also be some white chocolate somewhere in the cupboard, I started to make a new frosting – a fruity one this time.Β Luckily, this one turned 0ut to be just the way I had imagined – creamy, refreshing and not overly sweet. The taste of the strawberries fits wonderfully with the white chocolate and because the whole frosting is rather light, it complements the rich chocolate muffin underneath very well.

Part 1: Oreo Cupcakes (adapted from A Cup Full of Cake)
makes about 15 cupcakes
Ingredients:
60g (= about 2 ounces) bittersweet chocolate, roughly chopped (or chocolate chips)
12 Oreo cookies (plus some more, in case you break a few while trying to twist off the bottoms!)
1 large egg (at room temperature)
1/2 cup whole milk
3/8 cup vegetable oil
1/2 tbsp vanilla
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 good pinch of salt
1/3 cup water, heated to boiling
  • Preheat oven to 180 degrees C/350 degrees F.
  • Melt the chocolate in a water bath (bain marie). When melted completely, set the chocolate aside and let cool a little.
  • Line a cupcake tin with paper liners.
  • Carefully twist of the tops of the oreo cookies and place the half with the filling in the cupcake liners.
    The remaining cookie tops aren’t needed in this recipe, you could just eat them while baking πŸ˜›
  • In a large bowl, whisk eggs until light and foamy. Add milk, oil and vanilla and mix well. Next, add the melted and slightly cooled chocolate and whisk together.
  • In another bowl, combine flour, sugar, cocoa powder, baking powder and salt. Then put these dry ingredients into the bowl with the egg mixture and whisk until well combined.
  • Add the boiling water and mix again until combined.
  • Fill the dough into the cupcake liners (about 2/3 full, do not overfill!) and bake them about 15 minutes or until a toothpick inserted comes out clean.
  • Let the cupcakes cool completely before frosting.
Part 2: Strawberry frosting
makes more than enough for about 15 cupcakes
Ingredients:
200g white chocolate, chopped
about 300g strawberries + some more for decorating
100g butter
  • Melt the white chocolate in a water bath.
  • Meanwhile, clean the strawberries and cut a few into 1-2mm thin slices. Put these aside for decorating.
    Blend the rest of the strawberries in a food processor until completely pureed.
  • When the chocolate is molten, add about 8 tbsps of the strawberry puree, one spoonful at a time. Add pieces of the butter also one piece at a time, alternating with the strawberry purree.
  • Mix with a handmixer until the frosting is all smooth. It should be creamy but not too liquid. If it’s too liquid, add a little more butter, if it doesn’t taste strawberry-ish enough, add a little more strawberry puree and another piece of butter.
  • When the frosting is ready, fill into a piping bag with star-shaped tip and frost the cupcakes immediately. Put a mini oreo cookie and a strawberry slice on top of each cupcake for decorating (or simply decorate them in some other way :))
    I usually do this by frosting a cupcake, storing the piping bag with the frosting in the refridgerator while adding the decoration, then put the finished cupcake into the refridgerator, take out the frosting and frost the next cupcake. This way, the frosting doesn’t get too liquid!

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2 Comments leave one →
  1. azudeus permalink
    June 18, 2012 2:17 pm

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    カップケーキ!
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