Oreo Cupcakes
These delicious Oreo Cupcakes look pretty with a piece of red velvet Oreo cookie printed top and fleck of Oreo crumbs inside the small cake, which can be enjoyed any time of the day.
Equipment
- muffin pan line with cupcake liners
Ingredients
- 3 egg yolks
- 15 g caster sugar
- 1/2 tsp vanilla extract
- 40 g fresh milk
- 30 g corn oil
- 60 g cake flour or plain flour
- 3 egg whites
- 35 g caster sugar
- 40 g Oreo cookies - removed cream & blend fine
- 12 pcs whole Oreo cookies with cream
Instructions
- In a large bowl, stir well egg yolks, vanilla extract and sugar with a hand whisk. Add milk and oil, stir well again to combine. Sift in flour and mix well.
- Whisk egg whites low speed, gradually add in the sugar in batches. Continue beating egg whites at medium speed till stiff peaks form.
- Add ⅓ of the egg whites into egg yolk mixture, fold well with a hand whisk or rubber spatula. Then gently fold in the rest of egg whites till combined. Lastly add in the cookie crumbs and gently fold well the mixture again.
- Place whole Oreo cookies at the bottom of each cupcake liner. Pour batter over cookie and bake in preheated oven at 140 deg C for about 30 minutes or skewer inserted into cake comes out clean.
- Bang the muffin pan together with the small cakes on the counter top 2-3 times once they are cooked, as this will prevent the cakes from too much shrinking.
- Leave cakes to cool down completely before consuming. Enjoy!
Notes
Please keep in mind that all oven temperatures and baking time varies.
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