Fluffy Cookies and Cream Cupcakes
It’s exactly one month today since my baby was born, and I’m celebrating him with cake 🤍
During pregnancy I couldn’t stand cakes at all, which made me so sad because baking is a skill I hope to teach him one day, when we can finally cook together.
So I made these fluffy cookies and cream cupcakes, and they went down really well. Even without the cookies, this is an equally good vanilla cupcake recipe.
Fluffy Cookies and Cream Cupcakes
It’s exactly one month today since my baby was born, and I’m celebrating him with cake 🤍
During pregnancy I couldn’t stand cakes at all, which made me so sad because baking is a skill I hope to teach him one day, when we can finally cook together.
So I made these fluffy cookies and cream cupcakes, and they went down really well. Even without the cookies, this is an equally good vanilla cupcake recipe.
Open in Cookpad AppSteps
- 1
Preheat oven to 175°C. Line a cupcake tray with liners
- 2
Crush Oreos into small chunks in a ziplock bag using a a rolling pin. Set aside
- 3
Sift together the cake flour, baking powder, baking soda, cornflour, and salt
- 4
In another bowl, beat margarine, oil, and sugar until creamy, light, and fluffy
- 5
Add eggs one at a time, mixing well after each. Add a few drops of cookies and cream essence and mix
- 6
Alternate adding flour mixture and buttermilk to the wet ingredients, mixing gently
- 7
Gently fold in the crushed Oreos
- 8
Divide cake batter into cupcake liners
- 9
Bake for 15 minutes or until a toothpick comes out clean. Cool on a rack before serving
- 10
Enjoy 😉
Tips
Fold in the Oreos at the end for a better texture
Cooksnaps
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