Yummy Oreo Cupcakes
Ingredients:
For the cupcakes:
24 Oreo halves with cream filling attached
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
8 tbs unsalted butter, room temperature
1 2/3 cups sugar
3 large egg whites, room temperature
2 tsp vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting:
250 ml sweetened whipping cream
Oreo cookie crumbs
24 half Oreo cookies
Directions:
Preheat the oven to 180 degrees centigrade. Line a muffin tray with cupcake liners and place a half Oreo at the bottom of each case, cream side up. In a bowl, combine the dry ingredients. Using the paddle attachment of a stand mixer, beat butter and sugar on medium to high speed until light and fluffy. Beat in the egg whites, one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer speed on low, add half the dry ingredients followed by milk. Beat minimally until just combined and add the rest of the dry ingredients until just mixed. Gently fold in the chopped Oreos. Fill the liners with batter using an ice cream scoop. Bake until a toothpick inserted comes out clean, rotating the tray halfway through (mine took about 23 minutes). Cool in the tray for 5 minutes and then on a wire rack. Frost when completely cool.
Whipping cream must be chilled to 2-4 degrees for best results. Using the wire whip, whip the cream on medium speed until 2/3 done. Then whip at high speed until stiff peaks form. Frost using your favourite tip and garnish with a sprinkling of Oreo crumbs and Oreo halves.
This recipe yields 24 cupcakes.
For the cupcakes:
24 Oreo halves with cream filling attached
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
8 tbs unsalted butter, room temperature
1 2/3 cups sugar
3 large egg whites, room temperature
2 tsp vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting:
250 ml sweetened whipping cream
Oreo cookie crumbs
24 half Oreo cookies
Directions:
Preheat the oven to 180 degrees centigrade. Line a muffin tray with cupcake liners and place a half Oreo at the bottom of each case, cream side up. In a bowl, combine the dry ingredients. Using the paddle attachment of a stand mixer, beat butter and sugar on medium to high speed until light and fluffy. Beat in the egg whites, one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer speed on low, add half the dry ingredients followed by milk. Beat minimally until just combined and add the rest of the dry ingredients until just mixed. Gently fold in the chopped Oreos. Fill the liners with batter using an ice cream scoop. Bake until a toothpick inserted comes out clean, rotating the tray halfway through (mine took about 23 minutes). Cool in the tray for 5 minutes and then on a wire rack. Frost when completely cool.
Whipping cream must be chilled to 2-4 degrees for best results. Using the wire whip, whip the cream on medium speed until 2/3 done. Then whip at high speed until stiff peaks form. Frost using your favourite tip and garnish with a sprinkling of Oreo crumbs and Oreo halves.
This recipe yields 24 cupcakes.
chocolate Brownies
275gm butter
375 caster suger
4 eggs
75gm coco powder
100gm self-raising flour
100gm chocolate chips
1.Pre-heat oven to 180c,gas mark 4
2.cut a triangle or non-stick baking powder parchment to fit sides and base of a roasting tin.
3.Grease and line the tin.
4.Put all of the ingredients into a large bowl and mix with hand held mixer or food prosesser.
5.spoon the mixture into the prepared tin and spread gentaly with plastic spatula.
6.Bake for 40-45mins until a crusty top appears and skewer or knife comes out clean.
7.And hey presto youve got yummy brownies.
375 caster suger
4 eggs
75gm coco powder
100gm self-raising flour
100gm chocolate chips
1.Pre-heat oven to 180c,gas mark 4
2.cut a triangle or non-stick baking powder parchment to fit sides and base of a roasting tin.
3.Grease and line the tin.
4.Put all of the ingredients into a large bowl and mix with hand held mixer or food prosesser.
5.spoon the mixture into the prepared tin and spread gentaly with plastic spatula.
6.Bake for 40-45mins until a crusty top appears and skewer or knife comes out clean.
7.And hey presto youve got yummy brownies.
Chocolate Chip Cookies
150gm Self-raising flour sifted
50gm caster sugar
1 egg beaten
100gm butter
175gm plain chocolate (roughly chopped)
1.Pre-heat the oven to 190c.
2.Grease two baking trays.
3.Cream the butter and the sugar together until light and fluffy.
4.Add the egg and beat well.fold in the flour and chocolate.
5.Place teaspoons of mixture,a little apart,on the greased trays.
6.Bake for 15-20 mins then transfer to a wire back rack to cool.
7.Lots of lovely cookies to eat.!!!!!!!!!!!!!!!
50gm caster sugar
1 egg beaten
100gm butter
175gm plain chocolate (roughly chopped)
1.Pre-heat the oven to 190c.
2.Grease two baking trays.
3.Cream the butter and the sugar together until light and fluffy.
4.Add the egg and beat well.fold in the flour and chocolate.
5.Place teaspoons of mixture,a little apart,on the greased trays.
6.Bake for 15-20 mins then transfer to a wire back rack to cool.
7.Lots of lovely cookies to eat.!!!!!!!!!!!!!!!
Chocolate Mint Cookies
- 3/4 cup butter
- 1 1/2 cups packed brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 36 chocolate mint wafer candies
- In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
- At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
Smartie cookies
150gm butter
1tbs golden syrup
175gm self raising flour
150 brown sugar
half tbs vinila esseence
85 gm smarties
1.preheat the oven to 180c
2.grease two baking sheets.
3.Place butter and sugar in a boul and beat with an eletric whisk until light and fluffy .Beat in syrup and vinilla.
4.sieve in half of flourand work it into mixture stir in smarties and remaining flour.work dough together with your fingers.
5.using your hands roll the dough into 16 balls and place on trays allowing room for the biscuits to speed during baking,do not flatten them.Bake for 10-15 mins or untill pale golden at edges.
6.Remove from oven, leave to cool for 2 mins and transfer to wire racks to cool completly.
1tbs golden syrup
175gm self raising flour
150 brown sugar
half tbs vinila esseence
85 gm smarties
1.preheat the oven to 180c
2.grease two baking sheets.
3.Place butter and sugar in a boul and beat with an eletric whisk until light and fluffy .Beat in syrup and vinilla.
4.sieve in half of flourand work it into mixture stir in smarties and remaining flour.work dough together with your fingers.
5.using your hands roll the dough into 16 balls and place on trays allowing room for the biscuits to speed during baking,do not flatten them.Bake for 10-15 mins or untill pale golden at edges.
6.Remove from oven, leave to cool for 2 mins and transfer to wire racks to cool completly.
Mini Vanilla Cupcake
1/3 cup butter,softened Topping
1/2 cup caster sugar 1/3 cup butter,softened
1 egg 1 tsp vanilla extract
1 cup self-raising flour sifted 1 cup icing sugar
1/3 cup milk
1/2 tsp vanilla extract
1.preheat the oven to 160c.Line a 24-mini-cupcake pan with mini cupcake papers.In a medium sized bowl,use an electric mixer on high speed to cream the butter and sugar until light and fluffy.add the egg and mix well.
2.Add the flour ,milk and vanilla,and beat with an electric mixer on medium until well combined.
3.Divide the mixture evenly between the 24 mini-cupcake papers.bake for 10-15 mins until well risen and firm to touch.Allow to cool for a few mins and then transfer to a wire rack.Allow to cool fully before icing.
Topping
1.Use an electric mixer on high speed to beat the butter and vanilla until light and fluffy.Gradually beat in the icing sugar until all combined.
Continue beating for 1 minute.
2.Spoon the mixture into a piping bag fitted with a large star nozzle and pipe onto mini cupcakes.
3. 24 Delicious cupcakes yum yummy in my tummy!!!!!!!!!!!!!!!!!!!!
1/2 cup caster sugar 1/3 cup butter,softened
1 egg 1 tsp vanilla extract
1 cup self-raising flour sifted 1 cup icing sugar
1/3 cup milk
1/2 tsp vanilla extract
1.preheat the oven to 160c.Line a 24-mini-cupcake pan with mini cupcake papers.In a medium sized bowl,use an electric mixer on high speed to cream the butter and sugar until light and fluffy.add the egg and mix well.
2.Add the flour ,milk and vanilla,and beat with an electric mixer on medium until well combined.
3.Divide the mixture evenly between the 24 mini-cupcake papers.bake for 10-15 mins until well risen and firm to touch.Allow to cool for a few mins and then transfer to a wire rack.Allow to cool fully before icing.
Topping
1.Use an electric mixer on high speed to beat the butter and vanilla until light and fluffy.Gradually beat in the icing sugar until all combined.
Continue beating for 1 minute.
2.Spoon the mixture into a piping bag fitted with a large star nozzle and pipe onto mini cupcakes.
3. 24 Delicious cupcakes yum yummy in my tummy!!!!!!!!!!!!!!!!!!!!
Chocolate biscuit
140g butter
140g caster sugar
2 egg yolks
255g self-raising flour
30g cocoa powder
30 squares of chocolate(milk, white or plain)
Preheat the oven to 190c.
Grease a large baking sheet. Cream the butter and sugar together until pale. Beat in the egg yolks, then add the flour and cocoa powder to make a dough. Turn out and knead, then pop it into the fridge for a while.
On a lightly floured surface, roll about a third of the dough out thinly, then cut out about 30 circles with the smaller cutter (you can do fewer if you want the biscuits bigger). Spread them out on the baking sheet and put a square of chocolate in the middle of each one – make sure you use all the chocolate however many you do. Then roll the rest of the dough out (I always add the leftovers from the first lot of cutting to it and knead it a bit). Cut out the same number of circles with the larger cutter and pop them on top of the chocolate, pressing gently all the way round to seal the edge and keep all the chocolate in.
Cook in the preheated oven for 10 minutes, and eat them hot or cold.
140g caster sugar
2 egg yolks
255g self-raising flour
30g cocoa powder
30 squares of chocolate(milk, white or plain)
Preheat the oven to 190c.
Grease a large baking sheet. Cream the butter and sugar together until pale. Beat in the egg yolks, then add the flour and cocoa powder to make a dough. Turn out and knead, then pop it into the fridge for a while.
On a lightly floured surface, roll about a third of the dough out thinly, then cut out about 30 circles with the smaller cutter (you can do fewer if you want the biscuits bigger). Spread them out on the baking sheet and put a square of chocolate in the middle of each one – make sure you use all the chocolate however many you do. Then roll the rest of the dough out (I always add the leftovers from the first lot of cutting to it and knead it a bit). Cut out the same number of circles with the larger cutter and pop them on top of the chocolate, pressing gently all the way round to seal the edge and keep all the chocolate in.
Cook in the preheated oven for 10 minutes, and eat them hot or cold.
chocolate toffee cupcakes
30g sultanas 1 large egg Topping
30g melted butter 30g muscovado sugar 40g butter
140ml hot water 1 tsp golden syrup 40g caster sugar
30g dried apricots 40g plain chocolate
30g dates 70ml double cream
1 teaspoon baking powder
140g self-raising flour
Preheat the oven to 200ºC/400ºF/gas 6. In a food processor, blitz the sultanas, apricots, dates, baking powder and a little of the flour (just enough to stop the fruit sticking to the blades). If you don’t have a food processor, you can chop it very finely. Put this mixture into a bowl with the muscovado sugar, the golden syrup, the egg and the melted butter and stir together. Then add the very hot water and the remaining flour and mix well with a whisk. Divide the mixture between 12 cupcake papers (I like to double up the papers to give the mixture a bit more hold) and place on a baking tray. Bake in the preheated oven for about 15 minutes.
Topping Melt all the chocolate topping ingredients in a saucepan and bubble for a while until darkened in colour slightly. Remove from the heat and let the sauce cool until it thickens. Then put a blob on top of each cupcake.
30g melted butter 30g muscovado sugar 40g butter
140ml hot water 1 tsp golden syrup 40g caster sugar
30g dried apricots 40g plain chocolate
30g dates 70ml double cream
1 teaspoon baking powder
140g self-raising flour
Preheat the oven to 200ºC/400ºF/gas 6. In a food processor, blitz the sultanas, apricots, dates, baking powder and a little of the flour (just enough to stop the fruit sticking to the blades). If you don’t have a food processor, you can chop it very finely. Put this mixture into a bowl with the muscovado sugar, the golden syrup, the egg and the melted butter and stir together. Then add the very hot water and the remaining flour and mix well with a whisk. Divide the mixture between 12 cupcake papers (I like to double up the papers to give the mixture a bit more hold) and place on a baking tray. Bake in the preheated oven for about 15 minutes.
Topping Melt all the chocolate topping ingredients in a saucepan and bubble for a while until darkened in colour slightly. Remove from the heat and let the sauce cool until it thickens. Then put a blob on top of each cupcake.
Brown Sugar Cookies
• Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Place the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.
• Drop large teaspoonfuls of dough onto an unbuttered cookie sheet about 2 inches apart and bake until the edges are just brown, 8 to 12 minutes. For crispy cookies, let cool on the sheet. Let the cookie sheet cool completely between batches and repeat with the remaining dough.
MINI BANANA CUPCAKE
1/3 cup butter,softened Topping
1/2 cup brown sugar 1/3 cup butter, softened
1 egg 1/2 tsp yellow food colouring
1 cup self-raising flour,sifted 1 cup icing (powdered) sugar
1/3 cup milk 2 bananas, sliced, to decorate
1/2 tsp vanilla extract grated chocolate,to decorate
1.Preheat the oven to 160c.line a mini-cupcake papers pan with mini-cupcake papers.
In a medium-sized bowl,use an electric mixer on high speed to cream the butter and sugar until light and fluffy.Add egg and mix well
2.Add the flour,milk and vanilla, and beat until well combined.
3.Divide the mixture evenly between the 24 mini-cupcake papers.bake for 10-15 mins until
well risen and firm to touch.Allow to cool fully before icing.
Topping
1.Use an electric mixer on high speed to beat the butter and yellow colouring until light and fluffy.Gradually beat in the icing sugar until all combined.
Continue beating for 1 minute.
2.Speed evenly over each mini cupcake and decorate with sliced and grated chocolate.
3. 24 nice cupcakes to eat!!!!!!!!!!
1/2 cup brown sugar 1/3 cup butter, softened
1 egg 1/2 tsp yellow food colouring
1 cup self-raising flour,sifted 1 cup icing (powdered) sugar
1/3 cup milk 2 bananas, sliced, to decorate
1/2 tsp vanilla extract grated chocolate,to decorate
1.Preheat the oven to 160c.line a mini-cupcake papers pan with mini-cupcake papers.
In a medium-sized bowl,use an electric mixer on high speed to cream the butter and sugar until light and fluffy.Add egg and mix well
2.Add the flour,milk and vanilla, and beat until well combined.
3.Divide the mixture evenly between the 24 mini-cupcake papers.bake for 10-15 mins until
well risen and firm to touch.Allow to cool fully before icing.
Topping
1.Use an electric mixer on high speed to beat the butter and yellow colouring until light and fluffy.Gradually beat in the icing sugar until all combined.
Continue beating for 1 minute.
2.Speed evenly over each mini cupcake and decorate with sliced and grated chocolate.
3. 24 nice cupcakes to eat!!!!!!!!!!
Chocolate chip cookies!!!
2 and 1/2 cups of flour
1 tbsp of baking powder
1/2 tsp of salt
1/2 a cup of sugar
1 egg
1 1/4 cups of whole milk
2 tbsp of corn oil
5 oz chocolate chip
1.Preheat the oven to 200c.Sift the flour,baking powder,and salt into a large bowl and then stir in the sugar.
2.Crack the egg into a separate bowl and add the oil.Beat the egg and oil until they are light and fluffy.Add the milk and whisk the mixture.
3.Gently fold the egg mixture into flour mixture.The mixture will be lumpy but no flour should be visible.Then fold in the chocolate chips.
4.Put some muffin liners into a muffin tin and spoon then the mixture equally between them.
5.Bake the mu