Martha Stewart’s Oreo Cream Cheese Cupcakes

Was googleling around to look for a recipe thta can help me finish up 2 small packs of Oreos that are about to expire and found this Martha Stewart Oreo Cream Cheese cupcake recipe. This recipe is not your traditional baked cupcake. You know the normal cakey kind like vanilla or chocolate. Its is a cheesecake kind of cake, if you know what I mean. Looking at the recipe, the steps are very simple, but it needs alot more Oreos than what I have balanced in my kitchen. What the heck,  let’s give it a try.

Ingredients : (the original recipe says it yields 30 cupcakes, I have halfed it here and we got 22 mini cupcakes)

  • 22 whole oreos + 6 coarsely chopped oreos
  • 500gram cream cheese, room temperature
  • 0.5 cup sugar
  • 0.5 teaspoon pure vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • 0.5 cup sour cream
  • Pinch of salt

 

place a piece of whole Oreo at the bottom of each muffin cup. Chop up the rest of the Oreos and standby of use later.

Lightly beat the eggs.

Beat cream cheese till smooth. ( I have to say I just love my Kenwood handheld blender. We bought this 3 years ago to prepare T’s weaning puree and it comes with a egg whisk attachment too. For the past months, I’ve been using only this to make our cakes. So convenient, don’t have to lug out the table top cake mixer and less mess to wash and clean.)

Add sugar and vanilla into cream cheese and beat again.

Drizzle in the lightly beaten eggs gradually into the cream cheese beating with mixer to combine.

Add in sour cream and salt and beat again.

 Add in the chopped Oreos and stir into mixture.

Scoop batter into your Oreo lined muffin cup.

Bake in pre-heated oven at 130 degrees celcius for about 22 minutes until it is set. Note do not expect it to rise and turn out like the normal cupcakes. Remember its a cheesecake. As the batter will not be rising much, it is best to fill almost to the top of the cups.

Once done, remove and let it cool down. When cooled, place in fridge for a few hours or overnight before serving.  Yummy!

Perfect Domed Vanilla Cupcakes

Are perfect cupcakes suppose to the flat top, or domed? I don’t know what’s the right answer to that. I think it probably depends on how you wish to decorate it. The results of my cupcake baking has been like the stock exchange. Some times it goes up till it burst at the top and some times it sinks. It varies from one recipe to another. After some research, we found recommendation on how to get the perfect domed cupcake from www.cakejournal.com (thank you Louise for your generousity in sharing all your tips) and tried out her recipe. I made my first try on a work nite, turned our perfect and our little chef got to bring them to school the next morning. This weekend we tried it again, and results were good AGAIN ! Yeah… we may have found the perfect recipe this time.

Ingredients: (Makes about 12 cupcakes)

  • 1/2 cup (113 grams) unsalted butter, melted
  • 1/4 cup (60ml) milk, warmed
  • 2/3 cup (130 grams) granulated white sugar
  • 3 large eggs, or 4 medium eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon (optional)
  • 1 1/2 cups (195 grams) all purpose flour (we used cake flour to achieve a lighter cake)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Get ready all the ingredients. The butter should be melted. We micowaved the cut butter for about 30 seconds to melt it. For ease of preparation (and less washing for me), the flour, baking powder and salt were placed all in the same big bowl.

Add the milk to the melted butter and mix together. (I melted the butter till quite hot and added cold milk to it. This saves be the trouble of having to warm up the mik and avoids the butter from getting too cold while waiting to be mixed in). This milk butter mixture should be kept warm while waiting to be mixed into the eggs. If it has cooled down by the time it is ready to be added, try warming it up again for a few seconds in the microwave. I think the warm temperature helps to acheive the dome effect, cos on our second attempt, the butter mixture has cooled down and the dome ended up not as high as my first try.

In a separate bowl whisk the sugar and eggs and vanilla essence together until light and fluffy.  

 Add the warm butter+milk mixture into the whisked eggs+sugar and mix again.

Sift the flour+baking powder+salt into the wet mixture and mix again.

Spoon into cupcake cups or your lined tin

Bake at 170 degrees celcius for about 20 minutes. See how nicely domed they are.

Decorate them as you wish. Here are are practising our cupcake decor for our Mother’s Day cake

Tangy Light Lemon Cream Cheese Cupcake

Spring time is here and the air is fresh and crisp. With Easter round the corner, our little chef bakes a batch of tangy Lemon Cream Cheese Cupcakes to bring to school to share with her friends. The whole kitchen smells so nice of refreshing lemon.

Ingredients : (makes about 24 medium size cupcakes)

  • 130g cake flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 120g cream cheese (left to soften at room temperature)
  • 120g butter (left to soften at room temperature)
  • 140g castor sugar
  • 1 tsp lemon zest
  • 2 eggs (room temperature)
  • 1 tbsp lemon juice

Get ready all the ingredients. I just invested in a plastic tray from the $2 shop to help contain our ingredients for all our future cooking episodes. See how useful it is to have everything placed so tidy on a tray and easily transported.

Here she has just grated the zest from the lemon skin and is squeezing the juice from the lemon. Tip – to extract more juice from lemon, it helps to press and roll the fruit on the table for a few times before cutting it up to squeeze juice.

Cream butter and cream cheese together until light and creamy. It will take about 10 mins. The butter and cheese was at room temperature to soften so that the blending will be faster and will avoid them from curdling due to mixing too long.

Add in sugar and continue to mix till fluffy.

Beat in the eggs, one at a time.

Add in the lemon zest and lemon juice and stir to mix.

Sift in the powder mixture of flour, baking soda and baking powder.

Fold the flour into the mixture. Do not use electric mix. You will probably need to help the child at this step to avoid over mixing, resulting the cake to turn heavy textured.

Scoop into lined muffin cups (about 1/2 full for flat to brim, or about 3/4 full to have ‘mushroom’ top) and bake in pre-heated oven at 160 degrees celcius for 20 minutes.

I must say these cakes are really light and yummy. In fact the portions of the cupcakes felt too small to be satisfying each of us had to have at least 3 at one go. Next time round we will make large sized cupcake instead of medium sized ones.

Oreo & Raisin Cupcakes

Ingredients:

  •  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.