Friday, January 31, 2014

Oreo Cake/Oreo Cupcakes

Serves 6 Cupcakes
For the Chocolate Cake;
All Purpose Flour - 1/2 cup
Cocoa Powder - 2 tbspns
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp 
Sweetened Condensed Milk - 1/2 cup 
Butter - 3 tbspns, melted
Vanilla Essence - 1/2 tsp   
Water - 1 1/2 tbspn

For the Frosting
Oreo Biscuits - 6
Butter - 6 tbspns(at room temperature)
Powdered Sugar/Icing Sugar - 12 tbspns
Vanilla Essence - 1 tsp

For  Garnishing;
Oreo Biscuits - 2, cut into quarters

Chocolate Sponge
Sieve the flour, cocoa powder, baking powder and baking soda together in a bowl and keep aside.
Combine the condensed milk, butter, vanilla essence and 1½ tbspn of water in another bowl and whisk well.
Add the prepared flour mixture and mix gently with help of a spatula to make a batter of dropping consistency.
Pour equal quantity of the batter into 6 greased and dusted 68 mm. (2½”) diameter aluminum moulds.
Or use a small rectangle bowl (oven proof) and bake in a pre-heated oven at 400F for 5 minutes and then at 360F for 15 to 20 minutes or till done. The cake is done when it leaves the sides of the mould and is springy to touch.
Allow it to cool completely (approx. 30 minutes). Keep aside.

For the frosting;
Open each oreo biscuit, scrape and discard the cream middle creamy layer. You will need only the biscuits for this recipe.
Place the biscuits on a butter paper or a rolling board and crush them coarsely using a rolling pin. Keep aside. Put the butter in a deep bowl and beat it using a spatula.
Add the icing sugar and mix well. Add the coarsely powdered biscuits and vanilla essence, mix well and keep aside.

Fill the frosting in a piping bag and pipe out swirls of your choice on the cake.
Garnish the cake with the quartered oreo biscuits.

Inspired from here

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