Kats’ Kitchen

Cookies and Cream Cupcakes May 14, 2013

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 7:00 am
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Cupcake--1These cupcakes were devoured at my house extremely quickly, and we only have 3 1/2 table-food eating members in our family (and the 1/2 doesn’t eat sweets yet)!  They were awesome.  I loved the texture and flavor of the cupcake with the oreo cookie pieces mixed throughout.  The frosting was also great, and complimented the cupcake beautifully.  All oreo lovers and cookie and cream lovers, I suggest you get into your kitchen right now and start baking!  As long as you have some oreo cookies in the pantry :)  Enjoy and come bake and tell me what you thought!  Love to hear from my fans…if I have any out there :)

Hey, great idea, here is a question for you, yes YOU, to answer in the comment section…. what are you MOST looking forward to doing this summer in the beautiful weather AND/OR what are you most look forward to baking/grilling/cooking this summer.  Can’t wait to hear!

I need to thank Sally from Sally’s Baking Addiction for this wonderful recipe.  She has some other great looking baked goods on her site, please head on over to Sally’s Baking Addicition and see for yourself!

Cookies and Cream Cupcakes

Cupcakes

1 and  2/3 cup all-purpose flour

1/2  teaspoon baking powder

1/4  teaspoon baking soda

1/2  teaspoon salt

1 cup  granulated sugar

1/2 cup  (1 stick) unsalted butter, melted

2 egg  whites

1/4 cup  vanilla greek yogurt (or plain; or regular yogurt; or even  sour cream)

3/4 cup  milk (cow’s milk, soy milk, or almond milk)

2  teaspoons vanilla extract

1 and  1/2 cups chopped Oreo pieces (about 14-15 Oreos)

Frosting

1 cup unsalted butter, room temperature

3 and  1/2 cups powdered sugar

1/2  cup unsweetened cocoa powder

1/2  teaspoon salt

2  teaspoons vanilla extract

3  Tablespoons heavy cream

4-5  crumbled Oreos, optional

Preheat  oven to 350F degrees.  Line muffin tin with 12 cupcake liners. Set aside.

To make the cupcakes: In a medium bowl, mix together flour,  baking powder, baking soda, and salt.  Set aside.  In a large microwave-safe  bowl, melt butter in the microwave.  Stir in sugar – mixture will be gritty.  Stir in egg whites, yogurt, milk, and vanilla extract until combined. Slowly mix  dry ingredients into the wet ingredients until no lumps remain.  Fold in the  crushed Oreos. Batter will be thick.

Divide  batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a  toothpick inserted in the center comes out clean.  Bake for 8-9 minutes if  making mini cupcakes. Allow to cool.

To make the frosting: On medium speed, cream butter for 3-4  minutes in a stand mixer with the paddle attachment. This creates a creamy base  for the frosting. Turn speed to LOW and slowly pour in the dry ingredients.  Be  careful so that the dry ingredients do not blow everywhere.  Mix until  sugar/cocoa are absorbed by the butter. Turn up mixer to medium speed and add  the vanilla and salt.  Slowly add the cream and beat for about 2 minutes or  until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered  sugar if needed to increase frosting thickness (I did not need it). Pipe or  spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.

Recipe from Sally’s Baking Addiction  Under Creative Commons License: Attribution Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook

Don’t forget to let me know what your exciting summer plans are!!!! 

Cupcake--2

 

Strawberry Cupcakes with Whipped Strawberry Frosting April 26, 2011

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 1:15 am
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Thanks to the ladies on the GOTR 5k committee for letting me share these delicious cupcakes with you!

If you live in NW Indiana and are looking for a non-competitive 5k to walk/run, come join us on May 21 in Highland.  Check out more details here.

 

Easter April 18, 2011

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 1:29 am
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Are you looking for a fun dessert to serve on Easter?  Try making some bunny cupcakes!  No piping necessary (although if you do have the euipment, I’m sure they would be even cuter piped).  If you try them, be sure to send me pictures, I would love to see them!

 

Pumpkin Cupcakes w/ Cream Cheese Frosting December 7, 2009

Filed under: cake — stacielk @ 10:33 am
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These cupcakes were delicious.  The pumpkin flavor in the cupcake along with the cream cheese frosting is a great combo.  I used the cupcake recipe from Sarah’s Cucina Bella.  And the cream cheese frosting from  Smitten Kitchen.  

I really hope I can impress you with my posting this month.  I realize I have been slackin’ lately.  I think the only way I get through this cold wintery season (I really enjoy the warm weather) is being able to bake as much as I want, so I’m hoping to make Christmas cookies galore along with some other side dish/appetizer recipes in the upcoming weeks!  Check back soon!  

Pumpkin Cupcakes
yields 18 cupcakes 

2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/2 tsp Kosher salt
2 large eggs
1 1/2 cups light brown sugar
1/2 cup unsalted butter, softened
1 tsp vanilla extract
1 cup pumpkin puree 

Preheat the oven to 350 degrees. Line 18 cupcake cups with cupcake liners (I use a 6-cup cupcake/muffin tin and a 12-cup cupcake/muffin tin). 

Sift together the flour, baking powder, cinnamon, nutmeg, cloves, allspice and salt. Set aside. 

In a stand mixer, beat together the eggs, brown sugar, butter, vanilla extract and pumpkin puree until smooth. With the mixer on low, add the flour mixture a little at a time until fully incorporated. 

Divide the batter evenly between the cupcake cups, filling them about 3/4 full. 

Bake for 20-25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool for five minutes and then transfer the cupcakes to a metal rack to cool completely. Then frost the cupcakes with Cream Cheese Frosting (recipe follows). 

Recipe from Sara’s Cucina Bella 

Maple Cream Cheese Frosting 

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup (I omitted

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly. 

Recipe from Smitten Kitchen

 

 
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