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Jun. 18th, 2008 05:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
labellementeuseToday I finished off and blocked one gift scarf (with another about 2/3rds done), started in on a gift hat, and baked truly excellent cookies & cream cupcakes. Can't show you pictures of ANY of this, of course, - I lie! Pics now available at my flickr or my ravelry - had to borrow flattie's camera because my camera finally decided to die. SIGH. However, I can give you the cupcake recipe!
You will need:
2 1/4 C flour
1 T baking powder
1/2 t salt
1 2/3 C sugar
1 C milk
1/2 C butter, softened [in american, this is one stick of butter. in new zealand, this is a quarter of a block of butter, or around 175g.]
2 t vanilla essence
3 egg whites [I ended up using about 3 1/2, because one of my eggs broke on the way home and I had to do emergency surgery to save it, and then one of the eggs I was separating's yolk broke (D:) and I could only use about half of its white. Say, what can you do with egg yolks anyway - apart from custards?)
1 C crushed Oreos [about 10. There are 14 biscuits in one packet; crush 'em all and save the rest for use in icing.]
Plus: quantity of softened butter, icing sugar, and milk.
1. Preheat to 180C/350F.
2. Grease and flour muffin pans/line with cutesy paper-wasting cupcake things.
3. Sift flour, baking powder (yes! it's a tablespoon!) and salt into a large bowl.
4. Stir in sugar.
5. Add milk, butter, and vanilla essence - note: my butter ended up making the batter a wee bit lumpy, so think about beating it before adding. Probably if you soften butter by leaving it out, instead of in the microwave, it would be soft evenly and you wouldn't have this problem. Beat on low for 30 seconds and medium for 2 minutes.
6. Add egg whites, beat for 2 minutes.
7. Add crushed oreos - another note: when crushing your oreos, don't overcrush, or your cupcakes will just be sort of speckled. Give them a couple of bangs and let the lumps be nice and big and tasty. They'll soften as they bake.
8. which you should do for 20-25 minutes if you have large cupcakes, 15 if you have ordinary sized cupcakes, and much less if you have mini cupcakes. (These estimates are more or less made up: the recipe said 25 minutes but mine took 15 and they were precisely, perfectly done, so I deduce that ms. recipe writer has big muffin pans.)
9. Cool in pans, turn out, cool on racks, and ice.
Speaking of icing: the recipe just said butter and icing sugar (american: powdered sugar) until you like the consistency. I got a lump of butter, softened it (in the microwave again), beat it until it was all beaten-looking, added icing sugar, there wasn't enough so I added more icing sugar, then there was too much icing sugar so I added milk. DO THIS. Or actually, start off with a bit of milk in with the butter, because milk in the icing gives it that classic milk-and-cookies taste. Oh yeah, chuck in the rest of the oreo crumbs when you're done whipping. Pipe if you're a piping goddess, if you're a lamer like me swipe it on with a butter knife. YUM YUM.
You will need:
2 1/4 C flour
1 T baking powder
1/2 t salt
1 2/3 C sugar
1 C milk
1/2 C butter, softened [in american, this is one stick of butter. in new zealand, this is a quarter of a block of butter, or around 175g.]
2 t vanilla essence
3 egg whites [I ended up using about 3 1/2, because one of my eggs broke on the way home and I had to do emergency surgery to save it, and then one of the eggs I was separating's yolk broke (D:) and I could only use about half of its white. Say, what can you do with egg yolks anyway - apart from custards?)
1 C crushed Oreos [about 10. There are 14 biscuits in one packet; crush 'em all and save the rest for use in icing.]
Plus: quantity of softened butter, icing sugar, and milk.
1. Preheat to 180C/350F.
2. Grease and flour muffin pans/line with cutesy paper-wasting cupcake things.
3. Sift flour, baking powder (yes! it's a tablespoon!) and salt into a large bowl.
4. Stir in sugar.
5. Add milk, butter, and vanilla essence - note: my butter ended up making the batter a wee bit lumpy, so think about beating it before adding. Probably if you soften butter by leaving it out, instead of in the microwave, it would be soft evenly and you wouldn't have this problem. Beat on low for 30 seconds and medium for 2 minutes.
6. Add egg whites, beat for 2 minutes.
7. Add crushed oreos - another note: when crushing your oreos, don't overcrush, or your cupcakes will just be sort of speckled. Give them a couple of bangs and let the lumps be nice and big and tasty. They'll soften as they bake.
8. which you should do for 20-25 minutes if you have large cupcakes, 15 if you have ordinary sized cupcakes, and much less if you have mini cupcakes. (These estimates are more or less made up: the recipe said 25 minutes but mine took 15 and they were precisely, perfectly done, so I deduce that ms. recipe writer has big muffin pans.)
9. Cool in pans, turn out, cool on racks, and ice.
Speaking of icing: the recipe just said butter and icing sugar (american: powdered sugar) until you like the consistency. I got a lump of butter, softened it (in the microwave again), beat it until it was all beaten-looking, added icing sugar, there wasn't enough so I added more icing sugar, then there was too much icing sugar so I added milk. DO THIS. Or actually, start off with a bit of milk in with the butter, because milk in the icing gives it that classic milk-and-cookies taste. Oh yeah, chuck in the rest of the oreo crumbs when you're done whipping. Pipe if you're a piping goddess, if you're a lamer like me swipe it on with a butter knife. YUM YUM.
