Cookies and Cream Cupcakes

Aren't these cupcakes just too adorable!?  Not are they so stinkin cute...they are equally or more delicious!
 I wish I had taken more detailed pics of the process and the inside of the cupcakes.  They were really fun to make.  I made these for my Haylen's 2 yr Olivia the Pig party a couple months ago.  And they were a hit!  Let me describe to you the delicious details of this unique lil treat.  The bottom of the cupcake has an open faced Oreo halve(cookie and the yummy center), topped with the angelic white cake with numerous big chunks of Oreo pieces cooked in.  Then topped off with a dollop of cream cheese frosting(the best I've ever had in my life!), then the cute factor...the Oreo halve and cookie crumbles.  Mmmmm...I want one right now!!!  This is one of many to be posted faves of mine from Annies-eats.com!  Love her!

Cookies and Cream Cupcakes
Yield: 24 cupcakes

24 Oreo halves, with cream filling attached

2 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

8 Tbls 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(quartered is best)

8 oz cream cheese, at room temperature

6 Tbls unsalted butter, at room temperature

1 Tbls vanilla extract

4 cups confectioners' sugar, sifted

2 Tbls heavy cream

Oreo cookie crumbs

24 Oreo cookie halves

Preheat the oven to 350deg F.  Line 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 and set aside.  In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugar and beat 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 well incorporated, being careful not to over-mix.  

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes(I overcooked mine a bit and the paper stuck to the cake..oops), rotating the pans halfway thru 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 the butter in the bowl of an electric mixer and beat on med-high speed until 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 med-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.

Source:  adapted from Annies-eats.com  who adapted it from Beantown Baker

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by She Bakes, She Makes ~ Wednesday, February 22, 2012 0 comments

Texas Sheet Cake (dairy and egg free)

Picture from The Food Allergy Mama's Baking Book

Your world is about get a lot more tasty.  You have strict orders to quickly scribble down the ingredients for this cake and rush to the store, get home and make this cake...stat!  This cake is certainly...life changing.  Texas Sheet Cake...the cake that quickly tops every one's favorite cake list after the very first bite.  I had never heard of this cake..ever.  My thighs and butt have been saved from this cake...til a handful of months ago, when we discovered my husband's dairy and egg allergies.  We thought our life was over and we would never again enjoy a single bite of amazing dessert again(coming from a dairy and chocolate loving family.)  I did some research and quickly stumbled upon miracle worker Kelly Rudnicki and her book, The Food Allergy Mama's Baking Book!  She has turned our frowns into chocolate covered smiles :).  Thank you for coming into our lives Kelly!  She cooks allergy free for her son who is severely allergic to dairy, eggs and nuts.  Although we can still have nuts(minus pecans), I will just add them to any recipe if I so desire.  And I prefer to use almond milk rather than soy or rice milk, as she does.  If you prefer a more rich dairy and egg filled version, there are plenty of recipes for such a cake...my fave, Ree Drummond, Pioneer Woman.

Texas Sheet Cake

Yield: 1 cake

1/4 cup cocoa powder

1 cup dairy-free margarine (we use Earth's Best, sticks or tub, found in health food section)

1 cup water

2 cups granulated sugar

2 cups unbleached all-purpose flour

1 tsp baking soda

2 Tbls water

1/2 cup dairy-free buttermilk (1/2 cup soy, rice, almond or coconut milk mixed with 1 tsp white vinegar; let sit for 5-10 minutes)

1 tsp vanilla extract (vanilla powder is amazing if you haven't tried it)

Texas Glaze (recipe follows)

In a medium saucepan, bring the cocoa powder, margarine, and 1 cup water to a boil, stirring constantly over medium heat.

In a large bowl, mix together the sugar and flour.  Pour the cocoa mixture over the sugar-flour mixture and blend well. Add the baking soda, 2 Tbls water, buttermilk, and vanilla.

Preheat oven to 400deg F.  Spray a 15x10x1-inch jelly-roll pan with dairy-free baking spray(like Pam baking spray with flour, do not use butter flavored!!)  Spread the batter evenly into the prepared pan and bake for 20 minutes.  While the cake is baking, prepare the Texas Glaze.  

When the cake is done, immediately pour the Texas Glaze over it, spreading evenly.

Texas Glaze

1/2 cup dairy-free margarine

6 Tbls soy, rice, almond, or coconut milk

4 Tbls cocoa powder

1 tsp good-quality vanilla extract

2 cups confectioners' sugar

In a medium saucepan, combine the margarine, milk alternative, and cocoa powder, bring to a boil, stirring constantly.  Remove from heat and add the vanilla and confectioners' sugar; mix well.  Immediately pour the glaze over the warm cake. 

*I haven't tried this, but I've seen recipes with nuts sprinkled on top.  

Prepare to be amazed!

Source: adapted from The Food Allergy Mama's Baking Book by Kelly Rudnicki

     

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by She Bakes, She Makes ~ 0 comments