Eggless Oreo Cupcakes with Oreo buttercream frosting
- 1 + ½ cups (180g) all purpose flour (maida)
- 1 teaspoon (4g) baking powder
- 1 cup (285g) yogurt
- ½ teaspoon (3g) baking soda
- ¾ cup (150g) castor sugar
- ½ cup (120mL) vegetable 0il
- 1 teaspoon (5mL) Vanilla Extract or Vanilla beans
- 16 crushed oreo cookies, without cream
- frosting-
- 1 cup softened butter (226 g)
- 1 tsp vanilla extract
- 2 cups icing sugar (340g)
- 16 oreo cookies, powdered
- Preheat your oven to 180 degrees.
- In a bowl, add yogurt and add baking soda. Let it sit for 5-10 minutes after mixing and let it foam up.
- Combine oil and sugar and mix well.
- Add in the yogurt mixture and then add the vanilla. Mix well to incorporate air.
- Sift in maida and baking powder. Do not skip sieving here and do not over-mix. Mix only until no flour pockets remain.
- Break 16 cookies into desirable size and mix into the batter.
- Using an ice-cream scooper, pour into muffin liners.
- Bake at 180 for 25-30 minutes.
- For the buttercream, take oreo cookies and grind them very well.
- Beat one cup of butter at high speed and also add in the vanilla. Mix in the cream of the oreo cookies.
- Once well combined, add in the sugar and mix well. Add in the ground oreo cookies. Mix until the frosting has come together and is fluffy.
- Pipe over cooled cupcakes in any desirable manner!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/oreo-cupcakes-recipe/
3.5.3251