Name: Oreo Cupcake
Prep time: 60 min
Yield: 12
Cuisine: Americana
Ingredients: 2 eggs; 140 grams sugar; 115 grams flour, sifted; 120 grams butter, softened; 2 1/2 tablespoons cocoa powder, sugar-free; 1 teaspoon yeast, baking powder (royal); 1 teaspoon vanilla essence; 60 milliliters cow's milk; 6 tablespoons OREO cookies, grated; 220 grams butter, at room temperature (for the frosting); 1 teaspoon vanilla essence, (for the frosting); 400 grams icing sugar, sifted (for the frosting); 6 tablespoons cow's milk, (for the frosting); 4 tablespoons OREO cookies, grated and sifted (for the frosting)

Preparation

Low

Preheat the oven to 180 °C. Place the cupcake liners on the baking tray. In a glass, mix the vanilla with the milk. Sift the flour, baking powder, tablespoons of grated cookies, and cocoa into one bowl and set aside. In the mixer, beat the butter until creamy with the sugar, when it is creamy, add the eggs one by one, then add half of the flour and cocoa mixture and mix on low speed, once combined, add the milk and vanilla and finally add the rest of the flour mixture, mix until integrated. Fill the cupcake liners with the batter, filling each 2/3 full, bake at 180°C for 20 to 25 minutes or until a toothpick inserted comes out clean. Let them cool for 5 minutes and then transfer to a wire rack to cool completely and decorate with Oreo frosting. For the frosting: put all the ingredients in a bowl and beat with a mixer on low speed for one minute and then on medium speed for three minutes. Put the frosting in a piping bag and decorate the cupcakes with frosting and a cookie.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

413.3

kcal

20.67%

Carbohydrate, by difference

51.1

17.03%

Protein

3.1

6.2%

Total lipid (fat)

22.8

35.08%

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100

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Oreo Cupcake

Ingredients

Preparation

Nutritional information

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