Oreo Cupcakes
I could happily eat these festive Oreo cupcakes with red currants any day. Oreos, red currants, and vanilla cupcakes make such a delicious combination.
Servings: 12 cupcakes
Ingredients
- 180 grams unsalted butter
- 135 grams granulated sugar
- 8 grams vanilla sugar
- 4 eggs
- 180 grams self-rising flour
- Pinch of salt
- 10 Oreo cookies
Instructions
- In a bowl, beat the butter, sugar, and vanilla sugar until creamy. Add the eggs one at a time, mixing until each one is fully incorporated. Gradually add the salt and self-rising flour and mix until you have a light and fluffy batter.
- Crush 8 of the Oreos and add them to the batter. Gently fold in the cookie crumbs, then divide the batter evenly among the cupcake liners.
- Bake the cupcakes for 20 minutes at 350°F/180˚C (conventional oven).
- While the cupcakes are in the oven, prepare the buttercream according to the recipe. Let both the cupcakes and buttercream cool completely to room temperature.
- Pipe the buttercream onto the cupcakes however you like. Finish each cupcake with an Oreo cookie and a small cluster of red currants. I piped four smaller swirls onto each cupcake because I loved how festive they looked, but you can also pipe one large swirl instead.
Tips
- For this recipe, make half a batch of ermine frosting (vanilla buttercream), which should be more than enough. If you prefer larger buttercream swirls, I recommend making the full recipe.
- I used chocolate Oreos for this recipe, but they’re just as delicious with Original Oreos.
How to store
Store the cupcakes in an airtight container at room temperature, not in the refrigerator. They will keep for up to a week. For the best results, wait to decorate them with the toppings until shortly before serving.Read everything you need to know about storing cupcakes here.