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Strawberries and cream Oreo cupcakes recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Make delightful strawberry cupcakes topped with Oreos for a mood-boosting treat.
Ingredients:
  • 190g (1 1/4 cups) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 10.00 gm cornflour
  • 230g caster sugar
  • 125g butter, chopped, at room temperature
  • 125ml (1/2 cup) milk
  • 18 Oreo Strawberry biscuits
  • Sliced fresh strawberries, to decorate
  • 250g pkt cream cheese, chopped, at room temperature
  • 250g butter, chopped, at room temperature
  • 2 tsp Queen Organic Vanilla Bean Paste
  • 300g (2 cups) icing sugar mixture, sifted
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) and prepare twelve 100ml muffin pans by lining them with large paper cases.
  • In a large bowl, combine sifted flour, cocoa, and cornflour. Add sugar, butter, eggs, and milk. Use electric beaters to mix for 4-5 minutes until smooth. Fill each patty case with a heaped teaspoonful of mixture. Place an Oreo on top of each case. Divide remaining mixture among pans, smoothing the surface. Bake for 20-25 minutes until a skewer comes out clean. Cool on a wire rack before serving.
  • For the frosting, in a large bowl, use electric beaters to whip together cream cheese, butter, and vanilla until light and creamy. Gradually add the icing sugar, mixing well after each addition, until fully incorporated. Transfer the frosting to a piping bag fitted with a 1.5cm star nozzle.
  • Pipe the luscious frosting onto the cupcakes, then artfully arrange the halved Oreos and fresh strawberry on top for a delightful presentation.

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