Oreo cupcakes

June 21, 2012

oreo cupcakes

There is this great cook I know – Groovy Gaz – who I feel puts me to shame a bit when it comes to, what I see as my speciality (sponge-based food). Here’s GG’s amazing Oreo cupcakes, with a cookie on the top and the bottom they’re a true treat (and about your week’s worth of calories in one sitting, oops!)

Vanilla Cupcakes: Ingredients:

  • 110 grams unsalted butter, room temperature
  • 130 grams granulated white sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 195 grams all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) milk
  • 12 oreo cookies

Vanilla Cupcakes: Method

  • Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners add an oreo cookie to the bottom of each case.
  • In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
  • In a separate bowl whisk together the flour, baking powder, and salt.
  • With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
  • Evenly fill the muffin cups with the batter and bake for about 17 – 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean.

Oreo frosting:

  • 300ml Whipped cream
  • 18 oreos, 6 smashed into small pieces
  • Whip cream until nearly whipped
  • Add 6 smashed oreos and fold into cream

Top cakes with cream and finish with an oreo.

oreo cupcake


Baking: the perfect procrastination device

March 21, 2010

I have this annoying habit of delaying what I really really really need to do in place of something I don’t even really ever have to do at all. Today is a fine example. Even now as I’m writing this blog post I’m procrastinating, I should really be going into town to buy supplies for my party later – but I’m not even close to going out the door, I’m going to write another paragraph or so of this.

My (not particularly) heart-shaped cakes

And then today, I woke up bright and early with the best intentions of starting on that 2,500 law essay I kind of have to get done by tomorrow. So what do I decide to do – let’s bake millions of cupcakes and find infinite ways to decorate them while I’m at it.

Loving my new cupcake holders...goodbye throwaway paper - hello silicon

So yeah, I made these heart-shaped cakes. I’d really recommend getting hold of some of these silicon cake-holders (at the risk of sounding like an advert!) You never need to buy holders again so it’s a good investment – I even eyed a pack up in the pound shop so they are a real bargain.

Cute and tasty too

I have to say they look a bit swollen and not particularly ‘heart’ shaped but you can always trim them down to size if you’re eager to go for that romantic look.

Sweet potato cupcakes

January 17, 2010

Odd right? Tasted darn good though.

Who'd have thought it - potato cupcakes!

I’m a bit of a sweet potato fiend, (must be my American roots) so I was interested to find out that sweet potato cakes do indeed exist. For ages I’ve wanted to make a vegetable cake, carrot of course had been done many-a time, beetroot I’m still debating over but sweet potato, now that sounds promising.

One particular recipe caught my eye amongst the  surprising array of potato recipes floating about in the blogosphere.

I adapted it slightly (for some reason was set on making cupcakes.) Here’s my interpretation but do check out the original recipe at foodaphila – which looks bloody gorgeous.


  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups self-rasing flour
  • 1 cup plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/3 cups milk
  • 1/3 cup golden syrup
  • 1 medium sweet potato, peeled, cubed, boiled, and mashed.

    Peel it, chop it, cook it, mix it.


  1. Mix together the butter and sugars until light and fully combined. Add vanilla and eggs, one at a time. Blend the egg and butter mixture until light in colour, for about four minutes.
  2. In a separate bowl mix the flours, baking powder, and salt.
  3. In a large measuring cup, measure the milk, add the mashed sweet potato and golden syrup and stir to combine.

    Really?...add this?

  4. When the butter mixture is light and fluffy, add half of the flour mixture and mix well. Add half of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture. Make sure to scrape down the bowl when giving it a final mix.
  5. Pour the batter into cupcakes. Bake in a 250c for 15 minutes, or until a toothpick/fork inserted in the center comes out clean.
  6. Cool cakes for a few minutes. I’m a big fan of eating them when there’ll still a bit hot.
  7. When cakes are cooled a bit, spread on some white icing. (I literally just mixed together caster sugar and a few drops of water.)


Taste: Great result, make sure you have some kind of topping so there’s something moist to compliment the sponge. The mixture works really well though, the added potato and syrup has made the texture really light and airy. You can also kid yourself it’s healthy.

Tips: Definitely think about experimenting with the topping, the original recipe used walnuts to top it and a creme-cheese frosting– sounds yum.

Conclusion: sweet potato all the way.

Sweet treats of the decade

December 31, 2009

The most influential sweet treats of the 2000’s.

The cupcake comeback

It's all about the cupcakes. Source: http://www.flickr.com/photos/ rkbcupcakes/3053571357/

The Noughties saw a big comeback for the cupcake, they became the ultimate food accessory, preceived as kitsch and cool. Compared to the smaller, daintier cake they used to be, they are now twice as big, and more colourful and creative than ever before.

Check out Angel Food Bakery in Brighton for an exceptional mini sponge.
Killer Biscuits

Fox foods and research company Mindlab International released their ground-breaking findings in September 2009, that Custard Cremes were the most dangerous biscuit, with a ‘risk rating’ of 5.64- so eat with caution. But rest assured fans of orange flavouring, as Jaffa cakes were found to be the safest tea-time treat.

Jaffa Cakes: Making headlines

Politicians should stay clear of the Jaffa. Source:http://www.flickr.com/photos/richardland/

It was a big decade indeed for the seemingly innocent Jaffas. The little snack found itself caught up in the MPs expenses scandal this year, after a Junior Minister claimed for a £1.60 pack in 2004. Ginger Crinkle Biscuits and KitKats were two other sugary treats involved in this controversial affair.

Jaffa Cakes were the official food for the England team in the 2002 FIFA World Cup. Box-loads of the orange flavoured cakes were sent out especially for the team, as the snack wasn’t available in Japan, where The Cup was held. The England physio even rushed onto the pitch at one point during a Man United v Wigan match in 2005 to refuel Rio Ferdinand with his favourite half-time snack.

The English Rugby Football Union team also rely on Jaffa cakes to energise them, a large shipment of the same chocolate treats were sent to Versailles 2007 to give them a boost in the Rugby World Cup.

Food combinations

Weird food combinations were all rage in the 00’s. Heston Blumenthal’s Nitro-Scrambled Egg-and-Bacon Ice cream  for example was big news in the food world. Along with Snail Porridge, this one of the chef’s most famous food creations.  It’s not only the unusual food combo here but the way it’s presented.  Apparently the Maître d’ at Blumenthal’s restaurant opens an egg box and breaks eggs into a copper pan, he then adds liquid nitrogen and makes your egg-and-bacon ice cream in front of you. “This is amazing, you have to taste this to realise just how clever Heston is,” says IT’s food blog.

If you’re keen to try but can’t quite afford the £125 taster menu at Heston’s The Fat Duck restaurant, why not save a few pennies and make your own?

Chocolate and chilli

The choc-chilli cake was a huge hit.

Although it is the original form of chocolate, the choc-chilli combo has come back in a big way over the past few years, every confectioners nowadays sells a bar of the stuff. And the cake that got the biggest hits on Cake or Mistake? The chilli chocolate won by miles. Jamie Oliver’s spicy concoction went down very well indeed – it’s without a doubt the best homemade cake I’ve made this decade.

Cakeormistake predictions for the 2010’s:

  •  According to Heston it’s multi-sensory experiences – look, feel and sound will become an all aspect of the eating out.
  • The Cake world is booming now and is therefore likely sure to carry on expanding and blossoming even more next year, with recipes becoming ever more exciting and experimental.
  • There is likely to be a continued focus on healthy eating and of course money saving will continue with more wallet and body friendly cookery books, magazines, such as ‘Eat In’ and the end of the recession could mean we see more independent resturants popping up all over the place.
  • Looking at how far the cupcake has changed over recent years, we could see it evolve even more as cookery becomes more inventive, such as the exciting invention by Hannah Kaminsky who came up with these little masterpieces.

Happy new year, eat well cake lovers xx