May 8, 2015
Always hunting for our next sugar fix, we invited Angie Dudley of the wildly popular baking blog Bakerella to stop by for a taste-test of Oreo’s newest flavor — Cotton Candy — and she whipped up a delicious batch of pastel-perfect cupcakes worthy of any warm-weather fete!
I’ve been so excited to try the new Cotton Candy Oreos and they definitely do not disappoint. They’re now my new favorite Oreo cookie flavor…after the original, of course.
When A Bullseye View asked me to create a sweet treat using the cookies, I jumped at the chance to work with the pastel blue and pink creme to create something perfect for a spring party. (But this isn’t my first time on A Bullseye View, check out my other recipes here, here and here!)
The fun flavor is made even better when you separate the cookies to see that the creme center inside is pink and blue, too. These might just be the happiest Oreo cookies ever.
And today, I’m making cupcakes with them. Pink cupcakes, of course.
Oh yeah, we’re stuffing them with Oreos inside, too.
The baked cupcakes are piped with pink and blue frosting. I thought it was only fitting to coordinate the frosting with the colors of the cookie creme centers.
For the tops of the cupcakes, I separated the cookies to showcase the inside for decoration. And to make them just a little bit fancier, I sprinkled the frosting and the cookie creme filling with sanding sugar, too.
And tasty, too!
Cotton Candy Oreo Cupcakes
Makes 16 cupcakes
What You’ll Need:
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 large eggs, room temperature
1 1/2 tsp. pure vanilla extract
1/2 cup whole milk, room temperature
Soft pink gel food coloring
16 Cotton Candy Oreos
1 cup unsalted butter
1 tsp. pure vanilla extract
16-oz. box confectioners’ sugar
1-2 tbsp. milk
Soft pink and blue gel food coloring
16 Cotton Candy Oreos
White or light pink sanding sugar
Ateco Tip #808
What You’ll Do:
1. Preheat oven to 350 degrees Fahrenheit and line cupcake tray with 16 baking cups.
2. In a medium bowl, sift flour, baking powder and salt using a wire whisk. Set aside.
3. Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment for 5 minutes, until light and fluffy.
4. Add eggs one at a time, mixing until combined. Add vanilla and mix until incorporated.
5. Add the flour mixture in three additions alternating with the milk and beginning and ending with the flour. Mix until completely incorporated. Add a couple of drops of pink gel food color to the batter, mixing until completely combined.
6. Scoop a small amount of batter into each cupcake liner, gently press an Oreo on top and then add a little more batter on top of the cookie. You can also fill the cupcake liners with the batter and gently press the Oreo on top at the end so the cookies are suspended in the middle of the cupcake.
7. Bake for 15 minutes until the cupcakes are done. Remove from the oven and cupcake tray and cool completely.
8. Prepare the cookie halves for decoration: When you separate the Oreos, there is a slight pattern impression on the creme center from the texture of the cookie. To smooth, place cookie halves, creme center side down on a piece of wax paper in the refrigerator for about 30 minutes to firm up. Remove and gently press the cookie onto the wax paper. Peel the paper away and gently slide on the surface of the paper to smooth the surface of the creme filling. Sprinkle sanding sugar over the creme centers to decorate.
9. To make the frosting, cream butter and vanilla until smooth. Slowly add the confectioners’ sugar until completely incorporated. If you want the frosting to be creamier, add 1-2 tablespoons milk. Tint half of the frosting light blue and the other half a soft pink. Place each frosting color in a small decorating bag with the tips snipped off. Place both bags in a large decorating bag fitted with an Ateco Tip #808. Starting in the center, pipe swirls of frosting on to each cupcake. Insert a prepared Oreo cookie half into the side of the frosting and sprinkle the cupcake with more sanding sugar.
Note: If you want your cupcakes piled high with frosting like the photos shown, then double the frosting recipe above.
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