Tuesday, April 29, 2014

Oreo Cupcakes

The Handsomest, most Amazing man in the World, my boyfriend Adam (yes, I might be a teensy bit bias in this regard, but I'm ok with that) recently had a birthday.
He decided to throw himself a board game party and invited all his friends.
I, of course, loving themed treats, scoured the internet for ideas for game themed cupcakes, but found I didn't come away very inspired.
Adam asked that I make him Oreo cupcakes instead. I've been meaning to make him some Oreo treats for awhile now, so I jumped at the idea. I looked at lots of recipes and finally decided to do it my own way.
For the cake I used the Vanilla Tex Mex recipe, but cut way back on the cinnamon. Instead, I got a bag of mini Oreos and cut them into small chunks, middle stuff and all and mixed them into the batter.

I placed a full sized Oreo cookie at the bottom of each baking cup, then filled the rest with batter.
Like the Tartcuppins, having something at the bottom of your cake makes the baking time change. The heat doesn't penetrate the same. I ended up baking them for about 10 minutes longer and then broiling the top of them, hence the slightly browned look.

mmm... look at those big Oreo chunks...
For the icing, I wanted to do something special. I looked up recipes for homemade Oreo's and used the recipe for "the middle stuff" from Sally's Baking Addiction, tripled the recipe and made it into icing. 

1/4 cup (60g) unsalted butter, softened to room temperature
1/4 cup (48g) vegetable shortening, room temperature
1 and 3/4 cups (210g) confectioners' sugar
1 teaspoon vanilla extract

In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners' sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick.

I tweaked this recipe, using a bit of milk, a bit more vanilla and Oreo crumbs until I found a taste that I felt worked.

Once the cupcakes were iced, I placed the remaining mini Oreos on top as garnish.

Don't they look good?

Check out what they look like inside. You can see the Oreo at the bottom, which had softened nicely in the oven.
These cupcakes were heavenly! I made about 24 all together and all but 2 or 3 were left at the end of the night, which was pretty good, since there were only 7 of us there. The remaining cupcakes were gone the next morning and made a terrific breakfast ;)
You should try these, they are to die for!

Tuesday, April 8, 2014

Rose Water And Raspberry Cupcakes

It's been a quiet few months here. After Christmas and New Years are both over, everyone seems to go into hibernation mode. Well, at least here in Canada, where it has been a super cold and dreary winter.
Everyone hides and inside and there are very few reasons to bake or use the new cupcake book and supplies that I got for Christmas.

Yes, I was the lucky recipient of a William-Sonoma gift-card this Christmas! 
The first thing I bought was this amazing cupcake book.

That was quickly followed by a jar of rose water and a jar of orange blossom water. I have been looking for those everywhere!

As St. Patrick's Day approached, my work's social committee decided to have a comfort food pot-luck. And what is more appropriate for me than to make cupcakes?
Since I really wanted to use the new stuff that I had got, I decided to make these!
(sorry, I forgot to take process shots again)

Rose Water and Raspberry Cupcakes

1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup confectioners' sugar
1/2 cup unsalted butter, at room temperature
1 tbsp rose water
2 large eggs, at room temperature
1/2 cup whole milk

Position oven rack in the middle of oven; preheat oven to 350°; line a standard 12-cup muffin pan with paper or foil liners.

In a small bowl, whisk the flour, baking powder, and salt together; set aside.

In another bowl, with an electric mixer on med-high speed, beat the powdered sugar and butter together until light and fluffy, 2-3 minutes.

Add in rose water and the eggs, one at a time, beating on low speed until combined after each addition.
Add in the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake until lightly golden and a pick comes out clean, 15-18 minutes.

Let the cupcakes cool in the pan on a wire rack for 5 minutes; transfer the cupcakes to the wire rack to cool completely, about 1 hour

Rose Water Glaze

1 cup confectioners' sugar
1 tbsp while milk, plus more as needed
1 tsp rose water
2 drops red food colouring

Make the glaze--in a bowl, whisk the sugar, milk, rose water, and food colouring together until smooth; the glaze should be spreadable. If too thick, whisk in additional milk a few drops at a time. If too thin, whisk in additional sugar, one teaspoon at a time; use right away.

Spoon the glaze over the cupcakes (the glazed cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing).

Top each cupcake with the fresh raspberries and sugared rose petals (if using), dividing evenly, and serve.

Don't they look super pretty?

They were really delicious, although a bit intense with the rose water. I would cut it back a bit next time.
These weren't really the right thing to take to a comfort food pot-luck. They are a little too fancy for that. They would be much better suited for an afternoon high tea.
I will for sure make them again.