So let’s start Monday with the simple things we all are thankful for.
Oreo Cupcakes. Because… who doesn’t love Oreos? If ever I get locked in at home (that can totally happen), I’m sure I can survive on Oreos for 72 hours until I get rescued.
And if I happen to have flour, sugar, eggs and all my magical baking ingredients, I can whip up an Oreos variation. Oreo Cupcakes anyone?
Being a nice person that I am, I will not let you wait so let’s get on with the show. Let’s sift together all the dry ingredients, flour, baking powder, baking soda, and salt. From here on, we call these Team Dry Ingredients. Set aside.
Cream together butter and sugar until light and fluffy. Then add in the eggs one at a time.
Mix together the yogurt, milk and vanilla extract. From here on we call these Team Wet Ingredients. Add in one third of Team Dry Ingredients.
And then add in one half of Team Wet Ingredients.
Repeat until all are combined. Just barely mix, until you cannot see streaks of flour in the batter.
Fold in crushed Oreos.
Line cupcake pans with cupcake liners, the batter will make 16 cupcakes.
Fill each 3oz sized cupcake liners with ¼ cup batter.
Bake for 15-18 minutes or until golder brown. Let the cupcakes cool to room temperature.
Ingredients: For the cupcakes: 1 ¾ cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ½ cup butter 1 cup sugar 2 eggs ½ cup milk ½ cup yogurt 2 teaspoon vanilla extract/1 vanilla bean 1 cup crushed Oreos For the frosting: 2 cups powdered sugar 1 cup unsalted butter 1 teaspoon vanilla extract 1 tablespoon milk ½ cup crushed Oreos 16 Oreos as toppers Instructions: Sift together all the dry ingredients, flour, baking powder, baking soda, and salt - the dry ingredients.
Cream together butter and sugar until light and fluffy. Then add in the eggs one at a time. Mix together the yogurt, milk and vanilla extract - the wet ingredients. Add in one-third of the dry ingredients and then add in one-half of the wet ingredients. Repeat step 4 until all our combined. Just barely mix, until you cannot see streaks of flour in the batter. Fold in crushed Oreos. Line cupcake pans with cupcake liners, the batter will make 16 cupcakes. Fill each 3oz sized cupcake liners with ¼ cup batter. Bake at 350F for 15-18 minutes or until golden brown. Let the cupcakes cool to room temperature. To make the frosting, mix together butter, vanilla extract, and milk. Sift the powdered sugar and add to the butter mixture slowly. Fold in crushed Oreos. Pipe frosting into the cupcakes. Top with Oreos.
