On Monday night I threw my Shane a small surprise Rumdayillovo party. It’s his birthday today which means it’s pretty much impossible for us to go out because of Howl, so with Doug’s help I made prego rolls and potato wedges, hung up balloons with steamers, set-up a poker game and had our Rumday Illovo family over to surprise him. He was ALMOST surprised. Boo. He arrived home literally 10 minutes before everyone else arrived to shout the big ‘S’ word, but he appreciated it anyway. I also baked a batch of Oreo Cupcakes, that were damn delicious!
HAPPY BIRTHDAY MY SHANE, you are my best friend and I love you so so so much.
I also, for the first time attempted to make Oreo cupcakes. They were actually pretty easy to make and they turned out really good, well that’s what everyone told me. I always feel weird saying things tasted good, like I’m blowing my own horn, but they were really nice. The Oreo after being baked in the cake batter turned out really soft and yummy, so when you bit into the cupcake everything was super soft and sweet. I made a simple cocoa buttercream icing for the tops, which complimented them nicely, it also made them look cool, white on the outside and brown on top, sort of like an Oreo.
Anyway here is the recipe for the cupcakes, the buttercream icing I just made up as I went along, but next time I’m totally making this recipe because it sounds amazing and who wouldn’t want the most amazing icing on their cake? Not me.
150g castor sugar
1 teaspoon vanilla essence
200g cake flour
1 teaspoon baking powder
Cream the butter and sugar together Add the vanilla essence and mix well Add the eggs one at a time, scraping the sides of the bowl well after each addition Add the flour, baking powder and milk to the mixture and beat well Pour a small amount of the mixture into the cupcake holders then place a Oreo cookie on top of the mixture before covering it with more batter. Fill the cupcake tin holes just under 3/4 of the way. Bake at 160° for 20 minutes or until the tops of the cupcakes are slightly golden brown. Once they are cooled you can ice them with whatever icing takes your fancy. Like I said I made some cocoa buttercream icing, but next time I’m using this recipe (below) but I’ll add some cocoa.
Fluffy Buttercream Frosting
1 1/2 cups butter, at room temperature (3 sticks)*
4 1/2 cups powdered sugar
3 Tbsp heavy cream
1 1/2 tsp vanilla extract (use clear if desired)
In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 – 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.