Cookies & Cream Cupcakes II (oreo & chocolate vodka)

Oreo Cupcakes– makes 24
¾ cup unsalted butter, room temperature
1 ¾ cups sugar
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 eggs, room temperature
1 teaspoon vanilla
1 cup Pinnacle Whipped Chocolate Vodka
¼ cup whole milk
20 Double Stuf Oreos, crushed
1. Preheat oven to 375 degrees F, line cupcake tins
2. Whisk flour, baking powder, and salt together
3. Combine milk and vodka
4. Beat butter and sugar together until combined, beat in eggs one at a time, then add vanilla
5. Alternate adding the flour mixture and the vodka mixture to the butter/ sugar, starting and ending with flour, beating between each addition
6. Stir in crushed Oreo’s
7. Fill cupcake lines ¾ full, bake for 14-18 minutes
 
 
Oreo & Chocolate Vodka Buttercream
4 ½ cups powdered sugar
1 ¼ cup butter, room temperature
2 tablespoons milk
3 tablespoons Pinnacle Whipped Chocolate Vodka
10 Double Stuf Oreos, crushed fine
+/- 24 mini Oreos to garnish
1. Cream butter, beat in 2 cups powdered sugar
2. Add 1 tablespoon milk and 1 tablespoon vodka, beat until combined
3. Gradually add 1 cup powdered sugar and half of the crushed Oreos, beat until combined
4. Add remaining milk and 1 tablespoon vodka, beat until combined
5. Gradually add remaining powdered sugar & Oreos, followed by the last tablespoon of vodka, beat
 
posted 1/21/13
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