It’s cupcake time at DiniBlini and you know what that means – it’s birthday time.
This time it was the birthday of my longtime friend and apartment mate – Melissa.
I have known Melissa since I lived with her sister, my good friend Priscilla, while we were all doing our undergrad at McGill.
All those years ago, I really only knew her as my friend’s sister, that girl who really liked watching The Hills.
She would come over once a week, without fail, to watch the show that marked the beginning of MTV’s transformation into a reality TV black hole.
I really didn’t know much about her except that she was reserved, wore really big sunglasses and suffered from a bad case of resting bitch face.
Fast forward to now, some eight years later, and I live with her halfway across the world.
All the things I thought defined her are still true (she still suffers from chronic resting bitch face, has quite big sunglasses, enjoys her alone time) but I also now know she is kind, considerate and has a wicked sense of humor.
I’m so happy that she is now my good friend and I wanted to make something she would enjoy for her birthday.
Cue this mess (and it really was A MESS) of cookies and cream cheese.
Melissa’s favorite ice-cream was cookies and cream.
Unfortunately, it really isn’t mine.
SIGH.
But I made these cupcakes anyway. And surprise, surprise.
They was good.
Cake bit
24 Oreos, you will halve them – see recipe for exact method
16 Oreos, chopped into small pieces (almost bits or pebble size)
12 Oreos, chopped into halves, for garnish (optional)
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 2/3 cup granulated sugar
3 egg whites
3/4 cup milk
1/3 cup sour cream
2 tsp vanilla extract
Fluffy Cream Cheese Frosting
8 Tbsp butter
8 oz. cream cheese (1 Philadelphia pkg)
2 Tbsp sour cream
1/2 tsp vanilla extract
4 cups powdered sugar
Cupcakes
Preheat oven to 175C/350F degrees.
Line two muffin tins with 24 paper muffin cups.
Using a knife split the first 24 Oreos in half. Leave the cream filling attached to one side. Place those halves, with the cream filling side up, at the bottom of each muffin cup. Set aside.
Place the cream-less halves into a Ziploc bag. Seal tightly and bash with a rolling pin until a fine powder. I used a peanut butter jar. You will sprinkle this “cookie dust” on the cupcakes at the very end.
In a bowl, whisk together flour, baking powder and salt.
In another larger bowl, mix together butter and sugar until pale and fluffy. If you’re using a mixer it will take you 3 to 4 minutes. If you’re using your hands you better just resign yourself to pain.
Add in egg whites, one at a time, mixing after each addition to combine.
Measure 3/4 cup milk another bowl. Add sour cream and vanilla to milk and whisk to combine. It will be a bit lumpy initially.
Add flour mixture to butter mixture. Mix.
Add milk mixture to butter mixture. Mix.
Mix in 16 chopped Oreos.
Divide batter among prepared muffins cups (pouring it on top of the Oreo halves), filling each cup about 2/3 full.
Bake in preheated oven about 24 to 26 minutes until the toothpick inserted into center of cupcake comes out clean(ish).
You may take them out of the pan after resting 5 minutes. Allow to cool completely.
Frost with Fluffy Cream Cheese Frosting.
Sprinkle with cookie dust!
Fluffy Cream Cheese Frosting
Mix the butter and cream cheese until fluffy. If you’re doing this by hand, it won’t become fluffy if using a mixer it should take a minute.
Stir in sour cream and vanilla.
Add in powdered sugar and mix until smooth, light and fluffy. Again by hand, just do it till it’s not lumpy. With a mixer, it will take 3 minutes.
Look at that MASTERPIECE.
*Adapted from Cooking Classy.
**Photography by Hoi Yee (paper_shins).
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