This article is written by a student writer from the Her Campus at Manchester chapter.
So what’s Easter without baking? I love Oreo’s and cupcakes, so couldn’t resist making these!
Recipe makes 12 large Oreo cupcakes!
Cake ingredients:
6oz Caster Sugar
6oz Butter
4oz Self-raising flour
2oz Cocoa powder
3 eggs
6 packets of 2 pack Oreo’s crumbled for cake mixture
12 cupcake cases
Buttercream ingredients:
6oz Butter
120z Icing sugar
1 small tub of cream cheese
2 packets of 2 pack Oreo’s crumbled for butter cream
Use mini Oreo’s to decorate.
Method:
- Cream butter and sugar until light and fluffy.
- Sieve flour and cocoa powder together into a separate bowl.
- Add 1 egg at a time with 1 tablespoon of the flour and cocoa powder mix, beating well before adding the next.
- Fold in the remaining flour and cocoa powder carefully.
- Crush Oreo’s either in a mixing bowl using the end of a wooden spoon or smash in a food bag. Put into the cake mixture and stir gently.
- Spoon into 12 individual cupcake cases and bake for 15-20 minutes until well risen. Oven on 180°c or Gas mark 4.
- Leave to cool on a wire rack.
- For the buttercream, beat butter until soft.
- Add sieved icing sugar beating well till smooth.
- Gently stir in cream cheese until smooth, do not beat.
- Stir in crushed Oreo’s.
- Pipe on top of the cooled cupcakes and add mini Oreo’s for decoration.
(Photo credits: my own instagram)