Oreo Cupcakes

Method

1. Begin by preparing a 12 hole cupcake tin with cupcake cases and preheating your oven to 200°C (400°F, Gas Mark 6)

2. In a large bowl beat together the butter and sugar until light and fluffy.

   • 175g Butter (Unsalted)
   • 165g Billington's Unrefined Golden Caster Sugar

3. Add the eggs one by one, mixing in a tablespoon of the flour with each egg to avoid the mixture from curdling.

   • 3 Eggs (Large)
   • 115g Self Raising Flour

4. In a separate bowl mix together the cocoa powder and boiling water to make a smooth paste.

   • 4 tbsp Boiling Water
   • 40g Cocoa Powder

5. Add the flour and baking powder to the egg mixture followed by the cocoa paste and blend all the ingredients together until you reach a smooth batter.

6. Spoon the mixture into each of the cupcake cases, filling each 2/3 full.

7. Bake in the oven for 12-15 minutes until springy to touch.

8. Remove the cupcakes from the oven and allow to cool on a wire cooling rack.

9. Whilst the cupcakes are cooling make your buttercream by beating together the butter, milk, vanilla extract and half of the icing sugar.

   • 175g Butter (Unsalted)
   • 350g Silver Spoon Icing Sugar
   • 1 tsp Nielsen Massey Vanilla Extract
   • 2 tbsp Milk

10. Once these ingredients are combined add the remaining icing sugar and Oreos, chopped finely and beat until light and fluffy. The longer that you beat the icing for the lighter it will be.

    • 14 Oreos

11. To finish your cupcakes, fill another piping bag with a star nozzle and your Oreo buttercream and pipe swirls on to the top of each cupcake.

12. For an extra touch add an Oreo to the top of the buttercream.

    • 14 Oreos