Strawberry Cheesecake & Mint Oreo Cupcakes

I’m obsessed with Oreos – have been ever since I tried the American cookie – so you can imagine I was pretty pleased when more flavours started to appear in the supermarkets. My absolute fave is the mint variety and when I received a WhatsApp from a friend holding a packet, I knew I would be back in the kitchen whipping up some cupcakes.

As well as the mint flavour, there is also strawberry cheesecake one, so I decided to have an Oreo competition. Having already made regular Oreo cupcakes, I decided to make some more and with a packet of each new flavour, I made two types – strawberry & vanilla and chocolate & mint, both with a matching Oreo topping (and they’re dairy free). They seemed to go down very well in the office and to my surprise the strawberry cheesecake ones seemed to just pip the mint ones to the post. The question is, which would you choose?

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Strawberry & Vanilla Oreo Cupcakes:                                   

(makes 10 – 12)

Ingredients:                                                                                      

For the vanilla cupcakes:   

120g plain flour                                                                               

140g caster sugar                                                                           

1 ½ teaspoons baking powder                                                  

A pinch of salt                                                                                  

40g dairy free butter (Flora Freedom)                                    

120ml almond milk                                                                         

1 egg                                                                                                    

¼ vanilla extract                                                                              

For the strawberry icing & decoration:

250g icing sugar                                                                              

80g dairy free butter (Flora Freedom)                                    

25ml almond milk                                                                           

¼ teaspoon strawberry flavouring                                          

Red food colouring                                                                        

1 packet of strawberry & vanilla cheesecake Oreos         

Chocolate & Mint Oreo Cupcakes:

(makes 10 – 12)

Ingredients:

For the chocolate cupcakes:

100g plain flour

20g cocoa powder (I use Green & Black’s)

140g caster sugar

1 ½ teaspoons baking powder

A pinch of salt

40g dairy free butter (Flora Freedom)

120ml almond milk

1 egg

¼ teaspoon vanilla extract

For the mint icing & decoration:                                                 

250g icing sugar

80g dairy free butter (Flora Freedom)

25ml almond milk

¼ teaspoon peppermint flavouring

Green food colouring

1 packet of mint Oreos

How to…

Preheat the oven to 170°c and line your baking tins with 10 – 12 cupcake cases

Put the flour, sugar, baking powder, salt, butter (and the cocoa powder if you’re making the chocolate cupcakes) and using an electric whisk, whisk together until you get a sandy consistency

Then in a separate bowl or jug, whisk together with a fork the milk, egg and vanilla extract and pour half into your crumbly mixture and whisk together until smooth

Pour the remaining mixture in and whisk together until combined

Spoon the mixture into your cupcake cases and put them in the oven for 20 – 25 minutes

Once they are cooked, leave them to cool completely before making the icing

To make the icing, beat together the butter and icing sugar until light and fluffy

Next, add the milk, food flavouring and as much food colouring as you need to get the desired colour, beat together until combined

Then spoon or pipe the icing into each cupcake

To finish it off, crush a four Oreo biscuits of your choosing and sprinkle them over the cupcakes and place an Oreo in the centre of the cupcake (I actually cut my Oreos just below the wording and crushed the left over biscuits)

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