Shanice's oreo vanilla cupcakes
Why I Love This Recipe
Shanice W’s Oreo Vanilla Cupcakes modified from food.com
Recipe Backstory: I make these delicious cupcakes with my mom, they are very good and easy to make. CHEMISTRY INFORMATION- One pure substance is water( H2O) , a few homogeneous mixtures are cake flour, and buttermilk, a few heterogeneous mixtures are eggs, and oreos. One physical change is splitting oreos in half, another is sifting the cake flour.Clues that indicate there are chemicals change would be , having the cupcakes turn from liquid to solid or having the cupcake rise in the oven.NUTRITION FACTS: Calories- 302, Total Fats - 15g, Total carbs- 45g, sugars- 24g .
Submitted by: "Shanice w"
Ingredients You'll Need
3 cups cake flour( homogeneous mixtures )
1 tbsp. baking powder( homogeneous mixtures )
½ tsp. salt( Pure substance - NaCI)
16 tbsp. unsalted butter, at room temperature( homogeneous mixtures )
2 cups sugar( pure substance - C12H22O11 )
5 large eggs, at room temperature( heterogeneous mixtures )
1¼ cups water or buttermilk ( Water- pure substance H2O - buttermilk - homogeneous mixtures)
1 tbsp. vanilla extract( homogeneous mixture )
20 Oreo halves, with cream filling attached( heterogeneous mixtures )
Preheat oven to 350°F and line a muffin pan with cupcake liners.
Twist Oreos in half and set aside the extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
Cream butter and sugar in the bowl of an electric mixer. Combine flour, baking powder and salt in a medium bowl. Add eggs, one at a time, beating after each addition.
In a 2 cup measuring cup, combine the buttermilk and vanilla.
Alternately add the dry ingredients and the liquid to the batter, beginning and ending with the dry ingredients.
Fill lined cupcake tins with batter. Bake for 15-18 minutes, until toothpick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a cooking rack, to frost
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