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Cookies and cream cakes

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Difficulty:
moderate
Preparation:
1 hr
Preparation
ready in 1 hr 30 mins
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Ingredients

for
12
For the cupcakes
cup butter
cup superfine caster sugar
1 cup self-rising flour (sifted)
1 tsp Baking powder
3 eggs
2 Tbsps milk
1 tsp vanilla extract
For the buttercream
1 cup Evaporated milk
2.333 cups chopped, plain Dark chocolate (70% cocoa solids)
cup Oreo (finely crushed into crumbs)
To decorate
sugar heart (decorative)
How healthy are the main ingredients?
egg
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Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until smooth. Alternatively, beat well with a wooden spoon.
3.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
Heat the evaporated milk in a pan until almost boiling. Remove from the heat.
5.
Add the chocolate, a little at a time, stirring after each addition. Stir in the biscuit crumbs.
6.
Cool, then chill until thick enough to pipe.
7.
Spoon into a piping bag and pipe swirls on top of the cakes. Sprinkle with sugar hearts.
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