One of the "fun" parts of COVID has been going to the grocery store. You never know what they might actually have. I've had to run across the parking lot from my beloved Aldi to Wal-Mart a few times to get things. While I generally do not wander the aisles, I'm more of a buyer, less of a shopper, but I did find myself wandering the kitchen gadgets. I saw this Pioneer Women flour sifter. Look how pretty it is!! I probably went and visited this sifter three times before one day I decided it was coming home with me. Sometimes you just need a pretty flour sifter in your life! This cupcake recipe was perfect for this sifter. I've sifted cake mixes before but by far this type of sifter works great and the flowers just make you happy while you are doing it!
I made these cupcakes for a meeting for church, which I promised was socially distanced and cupcakes were properly enjoyed. This frosting is amazing. I can tell you for sure you can eat the leftovers right out of the piping bag. The Oreo crust is also a fun and delicious addition.
Cookies and Cream Cake with Oreo Crust
Oreo Crust
12 Oreos
4 Tbsp. melted butter
pinch of salt
Cookies and Cream Cake
2/3 cup sour cream
3/4 cup buttermilk
1/3 cup vegetable oil
4 egg whites
1 tsp. vanilla
1/2 cup of mini chocolate chips
1 box white cake mix
Cookies and Cream Buttercream
12 regular Oreos (not Double Stuf, Mini, or Thin)
2 sticks unsalted butter, slightly Softened
1 (8-oz.) block cream cheese
pinch of salt
1 Tbsp. vanilla
1/4 cup heavy cream
5-6 cups powdered sugar, sifted
Cookies and Cream Cake with Oreo Crust
Preheat oven to 325 degrees. Prep cake rounds with a wipe of shortening and dust of flour (or cupcake tins with cupcake liners).
In a small food processor, blend together the Oreos, melted butter, and salt. Press into the bottom of your greased cake rounds or cupcake liners. Set aside.
In a medium bowl, whisk together the sour cream, buttermilk, oil, eggs whites, vanilla, and chocolate chips until thoroughly combined. Sift in the white cake mix. Stir until just combined. Split cake batter evenly between prepared cake rounds. Carefully spread the batter on the crust.
Bake for 25-27 minutes, or until center is fully baked. Do not overbake. Remove rounds from the oven, let cool in the pan for 5 minutes, then flip onto wire rack to cool to room temperature. Wrap in plastic wrap twice, then freeze at least 20 minutes up to a couple days before frosting.
Cookies and Cream Buttercream
In a food processor process Oreos until they are a fine powder there are no large pieces. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and cream cheese on high until light and fluffy. Add in salt, vanilla, Oreo crumble, and heavy cream. Slowly add in the powdered sugar with the mixer on low speed about a half cup at a time.
No comments:
Post a Comment