The “Sweet Baboo”

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{Red Velvet Oreo Cupcake with Cream Cheese Frosting}

Last Valentine’s Day, I made cupcakes with a red wine. This time, I went for a more child-like, paper-valentines-in-your-backpack kind of cupcake.

I used my favorite red velvet cupcake recipe from Little Cakes, topped with my usual go-to cream cheese frosting from Allrecipes.com. Only this time, I couldn’t resist taking advantage of Oreo’s new red velvet cookies they came out with this season.

I put one on the bottom of each cake, and half of one on top. But you’re thinking, ‘how do the cookies not melt in the oven and get mixed into the batter?’ I froze them first. That’s a trick I learned from my very first ‘fancy’ cupcake, which I’ll share another time.

Yields 36 cupcakes.

For the cupcakes:

  • 16 oz. (4 sticks) unsalted butter, softened
  • 3 c. sugar
  • 4 large eggs
  • 2 tbsp. red liquid gel color or 6 tbsp. McCormick’s red food-coloring
  • 5 c. cake flour
  • 4 tbsp. cocoa powder
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 2 c. buttermilk
  • 2 tsp. pure vanilla extract
  • 2 tsp. vinegar
  • 60 Red Velvet Oreos

For the icing:

  • 2 (8 oz.) packages of cream cheese
  • 1/2 c. butter, softened
  • 2 c. sifted confectioners’ sugar
  • 1 tsp. vanilla extract

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Cupcake directions:

  1. Freeze 36 Oreos overnight.
  2. Preheat oven to 350 degrees. Place liners in cupcake tins.
  3. In the bowl of an electric mixer, beat butter and sugar until light and fluffy.
  4. Add eggs and food coloring, beating on medium speed until well creamed.
  5. In another bowl, sift together cake flour, cocoa powder, baking soda and salt.
  6. At low speed, add the dry ingredients to the butter mixture alternatively with buttermilk, vanilla extract and vinegar.
  7. Place 36 frozen Oreos at the bottom of each cupcake liner.
  8. Pour batter on top, filling each 3/4 full.
  9. Bake for 20 to 25 minutes.
  10. Cool completely.

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Icing directions:

  1. In a medium bowl, cream together the cream cheese and butter until creamy.
  2. Mix in the vanilla, then gradually stir in the confectioners’ sugar. 
  3. Frost cupcakes.
  4. Break remaining Oreos in half by hand, and place half a cookie on each cupcake.
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