I've been in a cupcake craze lately. So many flavor combinations out there to try and baking up a little cupcake is a perfect way to sample them all.
I went with this white cake recipe because it claimed to be the best white cake ever and she tried and tested her recipe several times. And her cake looked absolutely beautiful. I halved the original recipe, and it gave me exactly 24 oreo cupcakes. But when I looked at the original recipe, there was only 1/2 teaspoon baking powder to 3 cups flour. That didn't look quite right so I added some more baking powder. 2 teaspoons total. Unfortunately, that was too much. My cupcakes were baking up gorgeously in the oven, and I was singing to them through the oven door as they were rising, but then... just after they reached their beautiful climax... they sank. Flat. Even before I took them out of the oven. I googled that means they were over leavened. Opps. They couldn't climb any higher in their cupcake liner so they sunk and formed crusty, crackly edges. (That sounded like it should be in a Dr. Seuss cook book.)
It seems though, I was on the right track with adding more baking powder. I revisited the recipe's blog, and they have now revised the measurements after too many complaints that the cake doesn't rise. I thought I lost my mind at first after seeing the changes and looking back at my printed copy of the recipe. Too bad they didn't update it before I baked these! All the necessary adjustments will be posted below so don't be afraid to try these out!
Cupcakes adapted from: Add a Pinch Frosting adapted from: Chef in Training
Yield: 24 cupcakes
Cupcakes
24 cupcake liners
1/2 cup (1 stick) butter, softened
1/4 cup vegetable shortening
1 1/2 cups granulated sugar
2 eggs, room temperature
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
½ cup whole milk or buttermilk, room temperature
1 teaspoon vanilla extract
24 oreo halves with the cream side
15 whole oreos, chopped
Directions
Preheat the oven to 350˚ F. Line two cupcake pans with 24 paper liners. Place an Oreo half in the bottom of each liner, cream side up. Reserve the other half of cookies with no cream for the frosting (save about 16 cookie halves).
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar, making sure to fully incorporate after each addition. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
In a separate bowl, sift and whisk together cake flour, baking powder, and salt. Pour the vanilla into the milk measuring cup and whisk together with a fork. Add the flour mixture alternately with the milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated.
Evenly distribute cake batter in cupcake liners and place pans into oven. Bake for 23 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
Cookies 'n Cream Cheese Frosting
Yield: frosts 24 cupcakes
2 (8 oz.) package cream cheese, softened
8 Tbsp. butter softened
1 tsp. salt
2 packages Dream Whip dry
2 tsp. vanilla
4 cups powdered sugar
1/2 cup Oreo crumbs, (process reserved oreo halves in blender)
Directions
Beat softened cream cheese and butter until smooth and blended. Add vanilla and salt and beat until well incorporated. Add Dream Whip and mix well. Add the powdered sugar and beat well. Lastly, add in the Oreo crumbs and beat until well incorporated. If the frosting is thin, allow to chill in fridge for at least 30 minutes before piping. If the frosting is a bit too thick, add 1 tablespoon of heavy cream. Pipe frosting on top of cupcakes and enjoy! Store any left over in fridge.
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