{ Pot 'O Gold Cupcakes }

Somehow, it's March.

This year has flown by. I think it's because my boy is about to graduate and I really would prefer time to stand still.

Time is stubborn though, and it won't listen to me at all. We march forward anyway (see what I did there?).

Now, here we are. 2 days til St. Paddy's day, less than a month until Bean turns 18, and just over 2 months until graduation.

I need distractions, man.

So, I made these fun cupcakes. A wee rainbow sitting atop clouds of fluffy buttercream.

I love that at his age something like these cupcakes still thrill him. Much like my Hogwart's Sorting Cupcakes, these have a surprise. When he & The Girl bit into them... well... they were, indeed, suprised ;)


Pot 'o gold cupcake need something right... like, gold? I've got ya covered!

Fun, festive, and tasty!

Pot o' Gold cupcakes.

Happy St. Paddy's!

Tina



Pot 'o Gold Cupcakes
by Tina @ Sugar Bean Bakers

Needed:

Chocolate cupcakes- baked and cooled
Vanilla Buttercream icing
Gold Sprinkles (Yellow sanding sugar would also work)
Airheads Extremes Rainbow Berry Sour Candy




Core a hole in your cupcakes. Fill with gold sprinkles. Swirl on buttercream. Top with a mini rainbow of candy.

{ Cotton Candy Cream Cupcakes }

My count on cupcakes for the month of April, so far, is 26 dozen.

I'm tired of cupcakes. Cupcakes are dumb.

Wait, no, what am I saying? Forgive me cupcakes. Please, please forgive me.

I'm just a little tired of you right now. Don't worry, it won't last long!

I've made cupcakes for a fundraiser (twice), I've made cupcakes for a party, I've made cupcakes for a friend, and lastly, I've made cupcakes for a baby shower. That's where these come in.

If you didn't guess already, my friend Julie is having a boy!

 With all the other baking I'd been doing, I decided to keep these simple and start with a box mix. From there, I added grocery store cotton candy (you can usually find it in the candy or chip aisle), some sprinkles, a little vanilla to the batter, filled with a lovely cream filling, and then topped with a cotton candy buttercream.

While a very sweet cupcake, these are Bean's new favorite. He really LOVES them.

You can top your cupcakes with a bit of Cotton Candy, but do not add it until just before serving or it will dry up and get all yicky (professional term). I decided to top mine with shiny, pearly Sixlet and some blue sugar crystals.

If I were making these for a different occasion, I would have done a plain buttercream tinted pink as well, and swirled on a bit of pink, then a bit of blue for a truer cotton candy look.

These are still pretty cupcakes though. You can see little bits of the cotton candy peeking out of the top of the cupcake, and when you bite in, you will definitely see it and your sprinkles.

Much fun!

While I am, in fact, quite tired of cupcakes, I have more ideas for them up my sleeve... as always!

Tina


Cotton Candy Cream Cupcakes
by Tina @ Sugar Bean Bakers

For the cupcakes:
1 box White Cake Mix plus ingredients listed on back of box
1/2 cup cotton candy (more for garnish, if desired)
1 Tablespoon blue jimmie sprinkles (or blue and pink)
1 teaspoon vanilla

Preaheat oven to 350 F.


Prepare cupcake pans with liners and set aside.

Mix up cake as directed on back of box. Add in vanilla. Pack 1/2 cup cotton candy in a measuring cup. Once measured, break it up and mix into the batter. Lastly, add the jimmies and beat lightly to avoid streaking.

Scoop batter into liners and bake according to box.

While the cupcakes are baking, start the cream filling.

Cream filling:

1 Cup Whole (Vitamin D) Milk

5 Tablespoons Flour

1 teaspoon vanilla

1 Cup Butter (not margarine) barely room temp

1 Cup Granulated Sugar (NOT powdered sugar)

In a small saucepan, whisk flour into the milk until smooth. Heat, stirring constantly, until very thick (thicker than pudding). Remove and allow to cool fully. You can sit the pan in an ice bath if you don’t want to wait.

In your mixer, beat butter and sugar together until fluffy. 

Once cool, in the flour/milk and beat until fully combined. Add in the vanilla. Beat until fluffy.

Finished it will look like a thick whipped cream.

When the cupcakes are cooled, pipe the cream filling into the cupcakes. (See here for instructions if you do not know how.)

Top with Cotton Candy Buttercream

Cotton Candy Buttercream:
1 cup (2 sticks) unsalted butter, at room temperature
1 lb. (about 4 cups) confectioners’ sugar
1/4 teaspoon salt
3 tablespoons heavy cream
1/2 cup packed cotton candy

blue food coloring

With mixer, beat butter for 3 minutes. Slowly add powdered sugar and salt until well combined. Add cotton candy to heavy cream a little at a time. It will melt into the cream. Add heavy cream/cotton candy liquid to butter/sugar mixture. Beat on high for 4 minutes.  If too thick, add more cream 1/2 teaspoon at a time until desired consistency.

Pipe onto filled cupcakes. Top with sprinkles, sixlets, cotton candy, etc.

Buttercream adapted from Bakingdom
Cream filling recipe from Tasty Kitchen

 Linked up on Tip Junkie

{ Red Velvet Bûche de Noël }

Let me start off by saying, this is not how this is supposed to look.

Long about September, I asked my friend Darla (of Bakingdom), if she'd ever made a Bûche de Noël (also know as a Yule Log Cake). She'd made plenty of roulades (cake rolls), but never an actual Yule Log.

She suggested that we both do one in December & link to each others recipes.

Guess what... it's December.

Now, I've known this was coming up for over 3 months now, but, did I do anything about it? No.

The day before this recipe was supposed to go live, I'm running frantically around my kitchen trying to make sense of myself.

You'll remember I posted yesterday that I am currently sick.

So, yeah. Sick. Frazzled. Procrastinator.

That's me.

The recipe I chose to follow was also a little more complicated than I planned on. I mean, it wasn't hard, but man, dirty dishes everywhere! It was a bowlaplooza in here.

I finally got everything made, mixed, and in the oven though.

I thought then that it seemed a very small amount of batter for my jelly roll pan, but what can ya do? I followed the directions.

After the roll came out, I noticed how unevenly it had baked. My fault for not smoothing it good enough, I guess. 

And man! Was it thin. Most roulades are thicker, but, I'd followed the directions sooo... 

But, it doesn't look like the photo on the site.

.....

.....

What can I do but proceed though? So, I added my cream filling and let chill.

Then I took it out and man, was it whimpy.

Onward!

So, I frosted it.

Meh. Looks ok.

Not right, but ok.

It seriously was not until 2 hours after I'd finished it that I realized what had happened.

I have a large sheet pan. That is what I used.

Doh! 

It's about 2 inches longer AND wider than the standard jelly roll pan.

Yeah, that explains it, folks.

So, your first step is using the correct pan. Your roulade will work out much better than mine.

However, here is what I did.

Red Velvet Cake Roll

I followed this recipe from Hershey's

My filling was this one, that I use ALL the time

And my icing was Cream Cheese, get that here. 

I wanted my log to look like Birch, so after I drug a fork through it to get the bark look, I added a bit of chocolate glaze ( or a bit melted from a can will do, you only need a teensy bit). I barely dipped the ends of the tines in, then I drug it through the icing.

My decorations are Marshmallow Fondant,

it is too, too, too much fun to play with. It's totally grown up, edible play doh.

(The Bean is obsessed with it (eating it, that is).

When he asked what it was made of, I said, "Well, marshmallows- so, sugar. Then you mix in sugar, then you knead in sugar, and for good measure, you dust it with sugar!"

Is there any wonder he loves it? Pure sugar, folks.)

Lastly, I dusted everything with powered sugar and pure cane sugar for a bit of sparkle.

You can definitely fill roulades with a multitude of different things. 

Or, you can fill it and not frost it.

Just make sure you use the right pan.

Here's the thing though. Still tasted good.

Still looked pretty.

That works for me.

Next time, I wanna make a Pink Velvet Roll though!

You know who DID use the right size pan though?

Darla! And you HAVE TO SEE her gorgeous PINK Bûche de Noël.

GOR.GEOUS. 

For assembly instructions for the Yule Logs, check out her Ghoul Log.

 
Now, I need to go nap. For like, 12 hours.

Happy Christmas!

Tina

P.S., I'm super glad the world didn't end today at 6:11am Eastern Time.

I just don't have time for that in my schedule!  

{ Cupcake Crazy & A Thanks }

I just finished up making the cupcakes for my niece's graduation party.

I seriously mean JUST. As in, my kitchen, which looks like a horrific crime scene where the Gingerbread Man did, in fact, NOT run away as fast as he could, is still waiting for me to clean it.

Do not want.

Do NOT want.

DO NOT WANT.

*cries*

However, the cupcakes are done.

I made, per her request,

Chocolate Chip Cookie Dough Cupcakes

Strawberry Filled Cupcakes

Chocolate Cream Filled Cupcakes

Dude. I'm tired.

She's worth it though... I guess. 

LOL jaykay, I mushy heart love you, Emmy!

As for the thank you, I scrolled down to the bottom of my page tonight, and what did I see?

Over 100,000 hits on my lil ole blog.

Aww shucks. Y'all know how to make a girls day!

Thanks!

Now... I must go clean my kitchen. 

*sob*

Tina

{Chocolate Chip Cookie Dough Cupcakes}

The Bean loves cookie dough. Like, crazy loves. The fact that it has raw eggs in it does nothing to stop him begging like a stray dog.

I first made these a couple years ago, and they were met with lukewarm reception, so I'd never made them again.

My BPIC (Baking Partner in Crime, Lori) and I were doing a bake sale at our kid's high school to raise money for a new, and sorely needed, mascot costume, I thought I'd try them again.

Kids, they like cookie dough.

Lori made her Oreo Cupcakes, which are quite like these, but she uses more cookies in the batter, and then, after they are cooled, fills them with a plain buttercream, then tops with an Oreo buttercream (lots of finely crushed cookies in buttercream). They sold like holy friggin hotcakes! I did my Cream Filled Cuppies along with a few downsized Double Trouble Cookies (because the ones in the recipe are HUGE). We nearly sold out and made a nice little bit for our mascot fund.

Lemme tell you about the mascot.

You know how they make fun of mascot costumes on TV/Movies, because they smell bad and no one wants to wear them? That.Is.Ours. It's super gross. Like SUPER GROSS. ALL CAPS. It's the same one that was at the school 20, ahem, a FEW years ago when I was in high school (that sounded convincing, right? RIGHT???!). So, it stays in the closet. No one wears it. We are mascotless. It's sad. Mascot costumes are SPENDY. Like, WOW, spendy. We are working on it though. We'll have a non vomit smell radiating suit before you know it. We're determined.

Maybe I shouldn't have said vomit in a food post.

Hmm...

Oh, well.

Now, cookie dough.

So, here's the dealio. I followed, for the most part, this recipe by Recipe Girl.

You'll need to make a cookie dough batter, I love hers, it's egg-less. The Bean was quite certain I should just sell balls of cookie dough at the Bake Sale. 

Uh, that didn't happen, but it DID, however, give me a devious plan for later on this blog. 

Shyeah, it did!

So, here's her batter, except I doubled it for 24 cupcakes.

Cookie Dough Filling
1 1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, melted
1/2 cup packed brown sugar

4 Tablespoons granulated white sugar
4 Tablespoons milk
2 teaspoons vanilla extract
1 cup miniature chocolate chips

Beat the butter and the sugars together, add the salt, soda, and vanilla. Then add the flour. Add the milk and beat until well mixed. Stir in the chocolate chips with a spatula.

Roll into balls.

I used the Pampered Chef small scoop. 

 Place them on a baking sheet and freeze for an hour. I froze mine in the deep freezer rather than the refrigerator freezer. I knew they were good and solidly frozen.

Don't skip this step! If you don't freeze them, the cookie dough will bake  & you'll just have a cookie in your cupcake.

Not that a cookie in your cupcake is a BAD thing, just that it kinda make it a chocolate chip cookie cupcake and not a chocolate chip cookie dough cupcake.

I think.

I'm officially confusing myself and that is never good.

Now, I took a shortcut. I used a box cake mix.

Shhhhhhhhhhhhhh...................don't tell.

Actually, as you'll see, I did this using both a yellow cake and a chocolate cake.

The chocolate were the more popular, FYI.

After prepping your mix, according to the box, and filling your cupcake papers, add 1 ball of cookie dough to each cupcake. Press it down to touch the bottom.

Bake according to box. I, personally, baked mine for 19 minutes.

While cooling, make your Cookie Dough Buttercream. 

This recipe is one I tweaked. The original is from Tidy Mom.

Cookie Dough Buttercream

3 sticks butter, at room temperature
2/3 cup packed brown sugar
3 1/2 cups powdered sugar
3/4 cup flour
3 tbsp. milk
3 teaspoons vanilla extract

Yeah, I said flour. Totally sounds weird, but it gives it that cookie dough taste.

Beat together the butter & brown sugar. Add the vanilla. Mix in the flour. Then slowly add the powdered sugar. Beat in the milk. Mix until amazing.

Top your cooled cuppys with this & a sprinkle of mini chocolate chips!

 

What? OH! You want to see the INSIDE?

Ok, sure.......... it's... gooey, and chocolatey, and cookiey (cookiey??)

  

Yeah Bayyybee... there it is!

The Bean has now declared these his new favorite cupcakes in all the land.

Apparently this recipe is MUCH better than the one I used before.

So, thanks Recipe Girl & Tidy Mom! You make me look like a Soopa Stah!

Tina

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{ Pie Pops }

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Tomorrow?

Major holiday.

Do you all have your plans in order?

SUCH AN EXCITING DAY!!!!!!!!!

OH EM GEE!!!!!!!!!!!

Yes, it's finally that time of year. 3.14 day!

It's Pi day!

WOO! I'll let the excitement wash over you for a second.

I'll wait here.

*cue Jeopardy music*

.

.

.

Did you know if you flipped 314 it kinda looks like PIE? (CAN'T TYPE BACKWARDS!)

Write it down. I just blew your mind, didn't I? Yeah. That happened.

Ok, now that we've gotten that out of the way, here's the skinny.

Can a day associated with pie be correctly termed skinny?

Probabbbbbbbbbbbbbly not.

However, the Bean came home telling me that if he took pie into math class tomorrow he'd get extra credit.

*read: MOM.PIE.MAKE.SCHOOL.

Even thought the boy carries an A in the class at the current moment, I've said "When extra is offered no matter when, no matter where, TAKE IT".

Look where that got me.

*Dramatic Sigh*

He did help. For like 5 minutes. And then I got annoyed. And sent him to play in traffic.

Or to play with video games.

Something like that.

Bakerella made the most adorable wee baby pies on a steeeek.

I'm sorry, I can't say on a stick without thinking of Jose Jalapeno and Jeff Dunham.

Actually, I can't SAY on a stick. It comes out on a steeeek. Every. Time.

I can't help it.

Wait. Pie? Yes. Pie.

These little pies by Bakerella are so stinkin adorable, I had to try them.

I didn't take step by step photos because Bakerella already has gorgeous pics on her site.

I made Apple Pies on a Steeek.

I'm sorry. Really, I am.

I finished mine up with a sprinkle of cinnamon & sugar.

They are cute,  tasty lil morsels.

Is good.

Happy Pi Day to all, party hardy, my friends for this day comes but once a year.

And it's not like you can eat pie ANY OTHER DAY of the year!

Wait.. you can?

*faints*

Oh, the calendar? Yes, it's totally Angry Birds.

Tina

I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!


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{ Reese's Cupcakes }

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I'm a youth leader at church.

Please tell me that you aren't shocked. If you are shocked, I'm probably doing something wrong here ;)

I work with the teenagers, who I adore! I know so many people complain about today's teens, but those bad ones? They are the exception, not the rule. Teenagers are generally quite awesome.

This has been my experience both with my kids at church & the groups I've worked with at the Bean's High School.

And they like me, so there's a bonus!

Anyway, one of our lovely ladies turned 18 yesterday!  I let her decide what type of cupcake I would bring to Youth Group last night.

I'd given her some ideas and she was intrigued by mention of Peanut Butter Buttercream.

So, chocolate with PB Buttercream it was.

I've mentioned this before, and you've probably noticed, but I can never leave well enough alone.

At the grocery yesterday, I thought, what if I top them with the teeny tiny mini Reese Cups.

Which led me to, what if I plop a miniature into the batter?

So, I did both.

This was never intended as a blog post since I'd just made the Buckeye Cupcakes, but they were so good, I had to share!

I'm not a huge sweets eater, I think I've said that before too. I like to bake for people I love & I like seeing how happy it makes them, but this cupcake? Yeah, I could totes eat more than one.

Oh, and Snickerdoodles are another exception.

But that's a different story.

Mmmmm... Snickerdoodles.

Since I wasn't going to post this, there is no step by step, <insert sad face>, but it's super simple.

Put your cupcakes in the oven as usual, but after baking 5 mins, pull them out and pop a Reeses Miniature (the gold foil wrapped size, you know, with the foil and paper removed!) into each one. Then continue baking as usual. This way, the Reese's Cup will still sink to the bottom, but it will not harden.

Once cooled, ice with Peanut Butter Buttercream & then pop a Reeses Mini (the tiny size that comes in the bags at the checkout line) on top if desired. You can also sprinkle with chocolate jimmies or add other finishing touches.

Here's what you get:

It's hard to see, but it's in there!

A little shout out to my newly minted 18 year old youth grouper:

Happy Birthday, Tiff! I love you! :)

I'm going to miss her so much when she goes off to college. *tear*

Maybe I should eat another cupcake. You know... for comfort.

Tina




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Flamingo Toes

{ Gooey Cookies & Red Velvet Cookies }

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It’s a twofer post! Two, two, two recipes in one!

I made these for the first time last week. I had 3 teenage boys here, and they all went through the roof for them.

This recipe is based off what I’ve known as Gooey Bars. It tastes just like them, but in cookie form.

I found the recipe here at Food.com and knew I had to try it.

Success?

Here is the conversation that followed the baking of these cookies:

Friend 1: “These are EPIC cookies!”

Friend 2: “I’m in HEAVEN!”

Friend 1: “They are HEAVEN COOKIES!”

Bean: “I just tasted nerdvana!”



(yes, he said NERDvana).

I guess you could say they liked them. I’m just not sure.

These cookies are moist, tender, and rich!

They are also EASY and take only a few ingredients. YUS! Love that.

So, for the Gooey Cookies, you’ll need:

Gooey Cookies

¼ cup butter , softened (no substitutions) 

1/4 teaspoon vanilla 

1 egg 

4 ounces cream cheese , softened 

1 (18 ounce) box yellow cake mix 

1 cup powdered sugar 

First, beat together, in a large mixing bowl, the cream cheese, egg, vanilla, and butter until light and fluffy.

Then add in the cake mix

until well blended. It will be quite thick. Cover and chill for 30 mins in the refrigerator.

Preheat oven to 350 while the dough is chilling.

After the chilling, form into balls (I made mine a little smaller than the size of a ping pong ball) and roll in powdered sugar.

Bake for 12 minutes. Do not let brown. With about 2 mins left, I lightly pressed a glass on top of them to make them a little flatter.

You don’t need to do this, if you want little fat cookies. It’s all good

Remove to cooling rack.

Yummy in muh tummy!

The Bean professes that these are his new favorite and that I should make them daily.

Sure. That’s gonna happen.

Now.

Red Velvet Sandwich Cookies

Yesterday, I don’t know if you’ve heard this or not, but there was a wee little game on the telly called “The Super Bowl”.

We had a party for our youth group (where NONE of us watched the Super Bowl), and I needed some snackage to take.

Well, I made the Pull Apart Pizza Bread, but needed some sweeties.

I thought about it for a while, and finally decided to throw caution to the wind and use the above recipe, but with Red Velvet Cake Mix.

I am probably not the 1st person to try this, but I didn't follow anyone's recipe.
I figured, if it was good with yellow cake, it's gonna be even better with Red Velvet, right?
 

Now, let me tell you… they were good PLAIN.

And OH SO PRETTY!

(those little choccie hearts are Valentine Junior Mints, by the way, cute, right??)

I can rarely leave well enough alone, however, so I whipped up a batch of Cream Cheese Icing and made…

you guessed it, Red Velvet Sandwich Cookies.

I had 3 people tell me that these were one of the best things I’d ever made… so there ya go.

Apparently, they were acceptable.

Here’s the Cream Cheese Icing Recipe:

Cream Cheese Icing

1/2 cup (1 stick) butter, softened (not melted!)
 

8 ounces cream cheese, softened
 

1 teaspoon vanilla 
 

3 cups powdered sugar
 

Beat together the vanilla, cream cheese, and butter. Add powdered sugar slowly. 
 

Dip spoon into the bowl. 

Remove. 

Lick.

Moan happily.

The end.

Oh, you can also spoon (or pipe) between two Red Velvet Cookies!

You know, if you have any to spare!

These Red Velvet Cookies would be GORGEOUS for Valentine’s Day and Christmas!

Now, I think chocolate cake mix will fall victim to this recipe next!

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*

 

There you have it, two recipes, one post.

Now that, my friends, is a deal!

Tina

*




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kitchen fun with my 3 sons

{ Double Trouble Cookies }

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Chocolate Chip cookies are good.

Cream filling is good.

So, do you know what is great?

Yes, you are right- looking at Ian Somerhalder is great but that’s not quite what I meant.

Chocolate Chip Cream Filled Sammich Cookies.

Greatness on a plate-ness.

This is a combination of 2 recipes I’ve posted in the past.

Those being:

The Best Chocolate Chip Cookie and the Amish Cream Filling I used in my Red Velvet Whoopie Pie recipe.

Start with the cream filling first, that way while you are working on your cookies, it will have time to cool and you can move on to finish it while the cookies are baking.

I make these cookies a bit smaller than the recipe linked above. I use a medium sized cookie scoop- about a Tablespoon, then I roll them in my hands to make them bake up nice and smooth. Bake for about 10-13 minutes.

One recipe of cookies in this size makes about 18 cookie sammies.

You won’t need the entire cream filling recipe for that, so your choices are

A. Make 2 batches of cookies

B. 1/2 the Cream Filling.

Pick A! Pick A!

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By the way, while making these, this conversation occurred:

Bean: “Mom, these cookies are DELICIOUS, what is your secret ingredient??”

(This is where normal people say ‘my secret ingredient is LOVE’)

Me: “Oh, I always bake with Awesome.”

Bean: “Let me see your jar of Awesome!”

Me: “Um, yeah, no. You aren’t touching my jar of Awesome.”

Bean: “Why  not?”

Me: “Because you’d use it all up trying to be awesome. Duh.”

Yeah, these types conversations actually happen in my house.

Regularly.

But anyway- to the stuff…

Best Chocolate Chip Cookies

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

Preheat the oven to 325. Grease cookie sheets or line with parchment paper.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Beat in the vanilla, egg, and egg yolk

Mix in the dry ingredients until just blended.

Stir in the chocolate chips.

Drop by Tablespoons, then roll to make them bake up smoothly.

(if I were making these regularly, not with the filling, I make them much larger- as noted in the original recipe, I don’t roll those either)

Bake for 10-13 (15 minutes if making the larger cookie) minutes in the preheated oven, or until the edges are lightly browned.

Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Recipe originally found at AllRecipes

Amish Cream Filling 

3 teaspoons flour

1 Cup Milk

1 Cup Crisco

1 Cup White Sugar

1 Tablespoon vanilla

1/4 Cup (1/2 stick) Butter

2 1/2 Cup Powdered Sugar

Mix flour and milk in a heavy pan. Bring to a boil, stirring constantly. It will thicken as you stir.

Cool completely, you can sit the pan in an ice water bath to cool faster.

Cream together Crisco, butter, sugar and vanilla. Then add cooled milk mixture. Add powdered sugar. This will be thick when done. Your spoon will stand in it, and it will not drip off.

Remember this will be about double what you’ll need for the filled cookies.

This is edited from a recipe I found online, I cannot remember the original source

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So, there you have it. Double Trouble Cookies.

They are great.

Know what would be super great?

Eating these cookies WHILE looking at Ian Somerhalder.

Yup.

Tina




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{Oreo Inside Cupcakes}

What?

It’s not the devil inside… but almost.

Devilishly good though.

Yeah, there’s Oreos inside these cupcakes.

Not like these either.

WHOLE. OREOS. INSIDE.

I kid you not.

Topped with Cookies & Cream Buttercream.

Doesn’t that just roll off your tongue?

Of course, you’ll want it ON your tongue…not rolling off.

Wanna make some?

Well, you’ll need- I know this is shocking.. but you’ll need…

OREOS.

24 for the Cupcakes & 10 or so for the frosting.

If you want more in your frosting…

Hey, who am I to argue?

  Prep your pans with liners.

Then plop in Oreos

Then… cover with cake batter.

I used French Vanilla.

You could use white, yellow, or… if you are really devilish, chocolate.

Test at 18 minutes. Should take around 20. (consult box)

Once they are done, you won’t even be able to tell that they are withholding information.

Delicious information.

Make your buttercream.

2 sticks butter or margarine softened   

 1 teaspoon vanilla (clear if you’ve got it to keep it whiter)

4 cups powdered sugar (approximately 1 lb.)

2 tablespoons milk

Then take the extra Oreos and smush them.

I used my Ninja. You can use a food processor.

Or if you have pent up aggression, you can beat the lil guys to smithereens yourself.

With a rolling pin.

Or a hammer.

Whatevs.

When appropriately smushed, 

mix into your Buttercream.

Then, top your cakes with this yumminess.

If you can keep your fingers out of it long enough.

All that is left to do then is…..

BITE!

Why, HELLO, Oreo!

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I love to see people’s expressions when they peel the wrapper off.

What IS that?

IS THAT AN OREO??

Good times, I tell ya, good times.

Tina

*note, since the Oreos take up so much space in the liners, I actually had enough batter left over to make 12 babycakes (aka mini cupcakes), so you may have enough batter to make 3 or 4 more oreo cakes. I was just out of  regular muffin pans.

need.more.pans.





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