Oreo & Raisin Cupcakes


  •  250 gm. Self-raising flour (for lighter texture, you can use 240gm cake flour + 2 tsp baking powder)
  • 100 gm. Oreo Biscuits (you can remove the white icing, if you include it, I recommend to reduce the sugar)
  • 40 gm. Raisins
  • 230 gm. Unsalted Butter
  • 150 gm. sugar
  • 4 eggs (works better if eggs were at room temperature)
  • 1/4 tsp. salt

Break the Oreo cookies into little pieces. You can do this in anyway you like. Example,

  • chopping it up with a butter knife
  • throwing it (against the wall) into the blender
  • kids will probably have most fun using just their own pair of clean hands to crush them up. In this photo, we used a motar to pound up the cookies.

Place the butter, salt and sugar into the mixer and mix till creamy. It helps to have a hands free table top mixer for this. From my experience, my girl had some difficult holding on to the handheld mixer safely. For one, it was a little heavy for her, and once we turned it on, she can’t hold it straight and kept banging it against the mixing bowl causing the bowl to topple over. It was much easier and safer once we took out the table stand and installed the mixer on the stand.

 Add in flour and eggs and mix for a few more minutes. It is big fun to have the kids crack eggs. Be prepared to have abit of mess if this is their first time having a go at it and don’t be surprised to find some remains of the eggshell in the cake. 

Stir in the Oreo pieces and raisin

Scoop into paper cups and bake at 180 celcius for about 20 – 30 mins

Here’s the finished products. Above recipes makes about 12 standard size cupcakes, or 24 mini cupcakes.


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