Cookies and cream cupcakes

I made these oreo cupcakes for a baby shower a couple of weeks ago. The cake is sweet, white and fluffy dotted with big cookie chunks. The 1/2 oreo cookie at the bottom is a sweet surprise which also helps hold the cake together somewhat while eating. The recipe for these cupcakes comes straight from Bean Town Baker and is definitely worth checking out!

The frosting I used here is something I’ve been wanting to try out for a while now. When I first came across this recipe for icing made without icing sugar and using a white sauce (really!?!) I was intrigued. People rave about this icing – light and creamy, not too sweet, delicious taste….
It wasn’t until I finished making this frosting and gave it a taste test that I realised I’d sampled this seemingly new discovery before!!!… by a different name and used for a different purpose this frosting is pretty much the same as ‘mock cream’. Mock Cream has always seemed cheap to me, like pretend, wanna-be cream when the real thing would be much superior. However, in this case mock cream actually works really well and holds up much better than fresh cream would. This recipe is perfect for cupcakes when you want to decorate with a generous swirl of frosting without giving an overpowering sugar kick.

Mock Cream Frosting

Makes enough frosting for approx 18 cupcakes

  • 3 tablespoons Flour
  • 1/2 cup Milk
  • <1/2 cup Butter
  • 1/2 cup sugar
  • 1 teaspoon vanilla essence

In a small saucepan, mix the flour and milk. Heat gently and stir until a thickened sauce forms. Remove from heat and strain the sauce through a sieve into a bowl. Cover and put in the fridge until completely cooled.
In another bowl cream the butter and sugar. Pour in the thickened milk and vanilla. Mix this all together and scrape down the sides of the bowl. Beat on medium-high for 7 or 8 minutes. The finished frosting should be silky and light. Pipe onto your cupcakes using a large star shaped icing tip.

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