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Friday, August 21, 2009

Back To School Cupcakes




It's really a fun time of year when the days start to get a wee bit cooler, fall is just around the corner, and the kids are finally back in school! Summer has been great, but regular routines are a much needed element in our kids busy schedules.

I remember walking home, with my two sisters, from North Heights Elementary School in the Levy area of North Little Rock, Arkansas. We were always ravenous after a long day at school, even though we did have great school lunches back in the 50s. Sadly, school lunches have slightly gone awry these days, but one thing that never changes is...all kids come home from school hungry!

So, Moms, with this in mind...bake your special kid(s) some cup cakes today! Try these Cookies n' Cream Cupcakes which may be baked 2 days ahead and stored at room temperature in an airtight container. Keep some frosting in the fridge and frost the day they are eaten. Your kids will love to help you with this little chore if you promise to let them lick the bowl! My kids still beg for this honor!
Cookies n' Cream Cupcakes
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12 paper liners
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup or 1 stick unsalted butter
3/4 cup sugar
1 1/2 teaspoons vanilla
2 large eggs
1/2 cup milk
15 Oreo type cookies (half for batter and half for frosting)
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Preheat oven to 350 degrees F and line a 12 cup tin with paper liners.
Whisk flour, baking powder , and salt together in a small bowl to aerate and combine; set aside.
In a large bowl with an electric mixer on med-hi speed, beat batter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in 4 additions, alternately with the milk. Begin and end with the flour mixture, and beat briefly until smooth on lo-med speed after each addition.
Chop up the cookies with a rolling pin and add half of these to the batter.
Divide batter evenly among cupcake wells. Bake for about 18 minutes, or until a toothpick inserted in the center shows a few moist crumbs. Cool pan on racks for 5 minutes, then remove cupcakes to cooling rack to cool completely. Frost with Classic Confectioners' Sugar Frosting with Cookie Crumbs.
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Classic Confectioners' Sugar Frosting with Cookie Crumbs
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1/2 stick unsalted butter
4 cups confectioners' sugar, plus more if needed
1/2 cup milk
1 teaspoon vanilla
Remainder of the Oreo type cookies
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In a large bowl with an electric mixer on med-hi speed, beat butter until creamy, about 2 minutes. Add 1 cup of confectioner's sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice, Add 1 more cup of sugar and about half of the milk and beat until smooth and creamy. Add 1 more cup of sugar and remaining milk, and beat well, scraping down sides of the bowl. Add remaining 1 cup of sugar and vanilla and beat on high speed until very light and creamy, about 5 minutes. If too soft, add more sugar.
Frosting is ready to use or may be stored in fridge. Bring to room temperature and re beat after storing.
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