Oreo Shamrock Cupcakes Recipes
OREO CUPCAKES WITH COOKIES AND CREAM FROSTING
Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
OREO-SHAMROCK CUPCAKES
These adorable cupcakes deliver on minty flavor and the lucky charm of delicious shamrock shakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box, stirring food color into batter to desired shade of green. Bake cupcakes as directed. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, mix frosting and peppermint extract. Spoon about 1 cup frosting into decorating bag fitted with 1/8- to 1/4-inch tip. Insert tip into center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to top. Repeat with remaining cupcakes.
- Spoon remaining frosting into same bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with Oreo pieces.
Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 20 g, TransFat 0 g
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