Cupcakes represent various possibilities of batter and icing combinations. If you add oreo cookies, I bet no one will say “no” to them. These Oreo Cupcakes with Mascarpone Icing were a huge hit. Batter is a bit different since you need only egg whites, no egg yolks, then you also need sour cream and oreos. But I guarantee that this batter is so tasty and soft. Icing is made with whipped crema and mascarpone. Someone also adds crushed oreo cookies into icing, I rather sprinkled them over the top, since they might get stuck in a piping nozzle. The top just needs to be decorated with oreo cookies and tasty cupcakes, which takes less time than you think, are made.
- Cupcake batter:
- 220 g butter
- 260 g crystal sugar
- 4 egg whites
- 345 g sour cream
- 120 ml milk
- 1 tsp vanilla extract
- 380 g all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 170 g crushed oreo cookies
- Icing:
- 250 ml heavy cream
- 400 g mascarpone
- 5 tbsp icing sugar
- 1 tsp vanilla extract
- About 16 oreo cookies
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Cupcake batter:
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Beat butter with sugar until fluffy.
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Add egg whites and beat on low speed until you get soft mousse.
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Add sour cream, milk and vanilla extract. Beat again on low speed.
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In the second bowl, whisk together flour, baking soda and salt.
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Gradually incorporate parts of the flour mixture into butter mixture using a spatula.
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Add oreo cookies and stir well.
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Fill two thirds of a cupcake cup with batter and bake at 200 degrees for 5 minutes, then lower the temperature to 180 degrees (cupcakes remain in the oven) and bake for another about 12 minutes or until a toothpick inserted comes out clean.
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Let them cool and decorate them with icing.
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Icing:
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Whip heavy cream.
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Add mascarpone, icing sugar and vanilla extract, whip again.
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Put icing in a piping bag and decorate cupcakes.
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Cut 12 oreo cookies in halves and put a half of a cookie of top of the icing. Crush remaining cookies and sprinkle them over icing.
- Recipe for cupcake batter adapted from The First Year
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