For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them for big chunks!)
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream
Oreo cookie crumbs
24 Oreo cookie halves
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. 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. 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, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
Lately, I have really been missing the south. Georgia, and Pecan Pralines have been on my mind. :O) Landon loves pecans, and I have been wanting to make him something special! So today, I put together a pecan praline cookie topped with caramel sauce. These cookies would also taste great with white chocolate drizzled on top. I enjoyed my cookie with a homemade pumpkin latte…I found the syrup at a coffee shop in town! This recipe will make about 40 small cookies (if you can keep your fingers out of the cookie dough). Hope y’all have a great weekend!!!
2/3 cup butter, softened
2 cups brown sugar, packed
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoons baking powder
1 cup peeled chopped apples
4 oz butter
1 cup brown sugar, packed
¼ cup milk
2 cups icing (confectioner’s) sugar, sifted
Prepare a 13 x 9 dish with cooking spray, or line with parchment paper. Preheat Oven to 350.
In a small saucepan over low heat, melt butter. Stir in brown sugar and milk. Bring mixture just to a boil then remove from heat and let cool to lukewarm. Sift in the confectioner’s sugar, mixing until smooth. Spread evenly over bar. Let stand until frosting is firm enough to cut. Cut into bars or squares.
I have decided to create a new blog to share all my favorite recipes! Four Girls & A Daddy will still exist..but only to update our family news. Please check out www.thishungrymamabakes.blogspot.com for some of my favorite recipes!