Wednesday, September 10, 2014

Oreo & cream Cupcakes and Burnt Twinkies

I made cupcakes for my Triathlon training group, it's tradition on your birthday and since we were all running hills and swimming 2k's I made the richest and most decadent ones I could!

The first one is based on cookies and cream and of course the best cookie out there is the Oreo.

Oreo and Cream Cupcake
Makes 20

Biscuit base:
1 pk - 400g Oreo cookies
140g salted butter

Cupcake mix:
80g dark chocolate, I used Albany
200g cake flour
120g castor sugar
3/4 tsp bicarb
25g cocoa powder
1/2 tsp salt
2 large eggs
160ml coffee
160ml buttermilk
140ml sunflower oil]
100ml cream

630g icing sugar, sifted
300g butter
5tbsp milk
1/2 vanilla pod
Oreo crumbs

Blend the biscuits until fine, melt the butter and mix through. 
Line a cupcake tin with cupcake cups and press a spoonful of biscuit mix into the base of each cup. Keep the leftover crumb for the buttercream.

Preheat the oven to 170 degrees Celsius.
Finely chop or blitz the chocolate. Sift the other dry ingredients adding it to the chopped chocolate.
Mix the wet ingredients together except the cream. Using a mixer.
The mixture is quite runny, pour over the biscuit base and bake for 20-25 minutes until the top springs back.

Meanwhile mix the buttercream, beat the butter until white with a cake mixer using the paddle attachment. Sift the icing sugar onto the butter, add the vanilla seeds out the pod and the milk.
Mix slowly to start then beat fast until light and fluffy, fold in the Oreo crumbs.

Once the cupcakes are cool, take a chopstick and make a hole in the centre of each cake. Whip the cream with a little sugar and pipe into the hole. Top with buttercream and more crushed Oreo to decorate.

So being a chef I know not everybody likes chocolate and these people would go vanilla any day, here is my Burnt Twinkie vanilla cupcake.

Burnt Twinkie Cupcakes
Makes 12

Biscuit base:
1 pack tennis biscuits, blended until fine
100g butter  melted

125g butter
1/2 cup light caramel sugar
2 large eggs
3/4 cup cake flour
1/2 tsp baking soda
1tsp baking powder
1 vanilla pod, seeds only
3tbsp buttermilk
100ml cream - for filling

Burnt Meringue Icing
2 egg whites
3 cups icing sugar
squeeze of lemon juice

Preheat the oven to 170 degrees Celsius.
Mix the biscuits and butter, Line a muffin tray with cupcake cups. Press a spoonful of biscuit mix into each cup.
For the cupcakes, use a food processor, place the butter and sugar in and blend until light in colour, add other ingredients and blend until smooth.
Spoon the mix over the biscuit base and bake for 20 minutes or until springy.
Meanwhile make the icing by whipping the egg whites and sifted icing sugar for 5 minutes, add the lemon juice and whip for another 3 minutes. Place in a piping bag.
Once the cakes are cooled, use a chopstick to make a hole in the centre, whip the cream with a little sugar and pipe into the centre.
Top each cake with the meringue topping and burn with a blow torch.

Both are now my new favorites, cant wait to see what the other athletes bring in the future.

Recipes and pictures copyright by Tamsyn Wells

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