These Oreo cupcakes are a real Sunday afternoon treat. They go really well with a cup of tea!
Pre heat the oven to 180C/350F/Gas 4
Line a muffin tray with 10 cupcake cases
150g soft salted butter
150g self raising flour
150g caster sugar
2 large eggs
Tablespoon of golden syrup
Vanilla Pod – scrape out the seeds
Cream the butter and sugar until pale, light and fluffy. Slowly add in the eggs. Mix in the golden syrup and vanilla seeds. Sift the flour and add the milk to create a dropping consistency.
Spoon into muffin cases and bake for 20 minutes or until a skewer comes out clean.
1 block of un salted butter – very, very soft
300g of icing sugar
8 crushed Oreo cookies – very fine and
4 Broken Oreo cookies – to decorate
5 table spoons of Milk or cream
In a stand mixer or with an electric whisk whisk just the butter for at least five minutes. Add in the icing sugar a Oreo mix. Sprinkle over 3 tbsp of room temperature whole milk. Start mixing slowly and gradually increase to full speed.
TIP – Use a WIDE nozzel or spatular the mixture on the cooled cakes as the cookie pieces will get stuck in the nozzel.
Decorate with broken Oreo Cookies