Oreo Cupcakes for Tasha

Yes...I know maybe some of you will think that I'm back to business but the reality is NO..... he..he...
This is just to occupied myself as I miss baking so much....sangat -sangat rindu tau....
Kak Ina,my best ERL Buddy is my regular customer and every year without fail she will order cakes for her youngest daughter from me and this year again she did ask me whether I can bake cake for her.....well I can't say no to her coz I feel honoured since her daughter only choosed me and I've been baking the cake to her for the 4 consecutive years .

So I told Kak Ina that I want to make Oreo cupcakes with the simple design as with my current conditions now 33 weeks preggy, I don't thinks that I can come out with outstanding design....

The recipe was adapted from here and as ussual make some minor adjustment just to suit my taste..he..he..

Simple design...and love the polka dots.....

50 pcs altogether......

Oreo cupcakes S size + Buttercream + fondant + name flags

Oreo cupcake-source from Karen
Ingredients
For the cupcakes:

• 24 Oreo halves, with cream filling attached( I omit this )
• 2¼ cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt ( I omit this )
• 8 tbsp. unsalted butter, at room temperature ( Used Tatura salted )
• 1 2/3 cup sugar ( only used 1 cup caster Sugar)
• 3 large egg whites, at room temperature
• 2 tsp. vanilla extract
• 1 cup milk (I used fresh milk-Ducth lady)
• 20 Oreo cookies, coarsely chopped or quartered( only used 12 cookies )

For the frosting:

• 1 ¾ cups plus 2 tbsp. whipping cream
• 3 tbsp. powdered sugar
• ½ tsp. vanilla extract
• 6 tbsp. Oreo cookie crumbs
  (I didn't use this recipe for the frosting instead I just my normal Buttercream, maybe later on I'll try this frosting)

For garnish:

• Oreo cookie crumbs
• 24 Oreo cookie halves

Directions

1. Preheat the oven to 350˚ F or 180 C. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up.
2. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
3. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients.
4. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, and then transfer to a wire rack to cool completely.
5. To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
6. Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.

Yield: 24 cupcakes (recipe can be halved to yield 12 cupcakes)

Buttercream:
500g Krimwell
200g Shortening
50g Butter
1 tin condensed milk
1 tsp of vanilla extract

Method:
-Add Krimwell,shortening & butter in a mixer bowl & with paddle attachment beat till fluffy & white .
-add in condensed milk & vanilla-continue beat till it become stiff.
*for colouring the Buttercream ,I normally used gel colouring paste(i.e. wilton.Ameri colour )