A modern take on baking oreo cookie cupcakes

17 June, 2011
Page 22 

I made these gluten-free oreo cookie cupcakes for an order. A confused customer called up and asked if I could make Oreo cupcakes like the ones she'd seen with Oreo cookies on top but gluten-free. I tried to explain that Oreos contained gluten, but this didn't seem to matter. Anyway, I made the cakes, they are gluten-free, but for the Oreos on top. The texture and flavour is as in an Oreo.

Ingredients

Soft butter 120g

Light brown raw cane sugar 125g

Eggs (separated) 4

Ground almonds 80g

Black poppy seeds80g

Good pinch salt

Baking powder 1 tsp

Method

1. Beat butter and 100g sugar for 2 minutes on high. Add the yolks and beat on medium until fluffy. Combine the almonds and poppy seeds.

2. In a separate, very clean metal bowl, beat the egg whites, salt and baking powder until fluffy, add the rest of the sugar and beat to form a glossy mass.

3. Lightly fold in the whites mix to the main mix in three parts, alternating with the poppy seed mix.

4. Spoon into cupcake cases and bake on 180C for 15 minutes.

For the frosting

Ingredients

Unsalted butter 112g

Icing sugar 450g

Double cream1/3 cup

Splash milk

Good vanilla extract3/4 tbsp

Method

Beat the butter until white for around 6-7 minutes. Add the sifted sugar, vanilla and cream, beat to incorporate, then add milk and beat on high until light and creamy. Add more milk if necessary

Finally, top cooled cakes with a dollop of the frosting and an Oreo if you like!





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