I am a very big fan of Oreos, and always have been. I remember watching The Parent Trap when I was little and was very intrigued when the twins were talking about how they both loved dipping them in peanut butter. I tried it, and was hooked. There was no turning back! I made these cupcakes for the Australian Cancer Council’s Biggest Morning Tea, which was held at my workplace.

I really wanted to put little milk bottles on top of the cupcakes, as well as the mini Oreo, but they were just too big, and they ruined the look a little. The taste of these babies was quite amazeballs, I must say. It was definitely a good idea putting a whole Oreo cookie at the bottom of the cake 🙂 Winner!

Vanilla Cupcakes with Oreos: (adapted from the usual Vanilla Cupcakes recipe) Makes approximately 36 cupcakes.

• 200g butter, chopped and softened, not melted
• 1 1/3 cups caster (white) sugar
• 1 tsp vanilla bean paste/extract
• 4 eggs
• 2 3/4 cups self-raising flour
• 1 cup milk
• 1 packet Oreos (I used some weird ‘Grab and Go’ packs as they were the only ones at the store. I would suggest using one whole long packet of Oreos!)
• 36 extra Oreos (for the bottom of the cupcakes), crushed

Preheat the oven to 180c. Line cupcake tins with cases and place one whole Oreo biscuit at the bottom of each case. Beat butter, caster sugar and vanilla until pale and creamy. Add eggs, one at a time, and beat until each one is well combined. Add the flour and the milk in batches, starting and finishing with flour. Stir after each addition until well combined. Either in a food processor or with a rolling pin (or any other alternate way), crush one packet of Oreos. If you are using the food processor, just be careful as you don’t want the biscuits to be just crumbs. You want them to be chunky, so you get nice big bits when you’re eating the cake. Stir crushed Oreos into cake mixture. Spoon cake mixture into cakes with the whole Oreos at the bottom. Bake for 12-15 minutes, or until a skewer is inserted into the cake and comes out clean. Leave cakes to cool in tin for 5 minutes before transferring them to a wire rack to cool completely.

Condensed Milk Buttercream: (adapted from the awesome Raspberri Cupcakes)

• 350g butter, chopped and softened, not melted
• 2 cups icing (confectioner’s) sugar
• 200g tube sweetened condensed milk
• 1 tsp vanilla bean paste/extract
• To decorate, mini Oreos

Beat butter until pale and creamy, approximately 4 minutes. Gradually add the icing sugar. Add the condensed milk and vanilla and beat until well combined and fluffy. I let mine go for about 4 minutes. To assemble, spoon buttercream into a piping bag fitted with a wide, round nozzle. Pipe large dollops onto cooled cupcakes, and top with a mini Oreo. Store at room temperature in an airtight container, in a cool place. I’m a big advocate of not putting cakes in the fridge. It just dries them out, plus cold cake is not pleasant. It’s as simple as that, in my opinion!

This cupcake has been one of my favourites, to make and to eat. I always like to make my cupcakes a little bit different and I try to make them memorable. The Oreo at the bottom of the cake and that delicious condensed milk buttercream was a winner for me! Also, I am off overseas next week, and won’t be back until the end of July. I hope to have an interesting travel post for the blog. Until then, Happy Baking!