I have a couple of treats to share today! Firstly, I was able to squeeze in a card for a few challenges I was determined to play in this week. Love is naturally the theme with Valentine's Day around the corner, so I chose to use one of my favorite stamps. It showcases the sweet side of love... and I'm pretty sure many of us can relate. ;)
I used sheer glitter ribbon for a path of sparkles, cinching it with a pearlescent heart slider/buckle. I Star Dusted the tips of the Wild Orchid Crafts flowers and inked all of the paper edges with Dew Drop Brilliance Lavender ink for extra touches of shimmer. The paper beneath the lace heart border is tiny dots, which looks cute in person but did not photograph well. (It was one of those mornings.) This card is drastically different from the magical version I originally planned, but a narrow time frame changed things. Our cookie fairy still has a nice little background to frolic in. :o) It's a fun way to declare love, even if the recipient might question if I truly love cookies or him. ;)
The Whimsical Designs sentiment was perfect for this card. She not only loves cookies, but she is completely love struck. It is from the With Love stamp set and completed the theme wonderfully.
* Fantabulous Cricut~ Love Is In the Air (Include a heart)
* Getting Cricky~ Fantasy Land
* Wild Orchid Crafts Challenge~ Love Is
And now, at long last, Sweet Saturday! I am ecstatic to have returned to the kitchen after nearly three months away from baking. A few days ago I shared a fancy cupcake box I made while playing Cupcake Fairy for a loved ones' birthday. You know what goes nice with cupcakes? Cookies. Although everyone loves the Chocolate Chip Cookie Dough cupcakes, sometimes you need Oreos. Oreo Cupcakes with Oreo Whipped Cream Frosting, to be exact!
(And yes... my cupcake box cut at the recommended size was bigger than I had hoped! Lesson learned.)
These were a hit! The fluffy vanilla cake is packed with coarsely chopped Oreos, with some of them having a surprise half-Oreo at the bottom. The whipped cream frosting is infused with crushed Oreos, bringing additional chocolatey goodness to the confection. So basically, it's Oreo heaven. My family loved them, my boyfriend's coworkers loved them, and these will certainly be made again. :o)
Note: Including the half-Oreo at the bottom of the cupcake is certainly adaptable. My boyfriend (and everyone else) loved it. I personally preferred it without, only because I don't like crunchy bottoms on my cupcakes. I simply gave away the bottom part, which a certain someone didn't mind. ;)
Note 2: This frosting would make a heavenly filling, too!
Thank you for visiting me today! You make me sparkle brighter than a Christmas tree. :o) Have a lovely day, my friends! I wish I could give you a cupcake.
Oreo Cupcakes with Oreo Whipped Cream Frosting
Yield: 24 cupcakes
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons unsalted butter, at room temperature
1⅔ cups sugar
3 large egg whites, at room temperature
2 teaspoons vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting:
1¾ cups plus 2 tablespoons heavy cream
3 tablespoons confectioners' sugar
½ teaspoon vanilla extract
6 tablespoons Oreo cookie crumbes
24 Oreo cookie halves (to garnish, if desired)
To make the cupcakes, preheat the oven to 350º F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in in the bottom of each liner, cream side up.
In a medium bowl, combine the flour, baking powder, and salt. Stir together with a fork to blend and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients.
Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To prepare the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, confectioners' sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Garnish with Oreo halves, if desired. (Garnish immediately before serving to avoid the Oreos softening.) Store in an airtight container and refrigerate. Allow to sit at room temperature for approximately an hour prior to serving to remove the chill from the cakes.
Source: Cupcakes: Annie's Eats; Frosting: Annie's Eats
Key Recipe Components (for card):
* Cricut cartridge: Elegant Edges
* Sentiment stamp: Whimsical Designs~ With Love
* Image stamp: The Paper Shelter; colored with Copics
* Paper: DCWV, Kaisercraft
* Flowers and ribbon slider: Wild Orchid Crafts
* Border punch: Martha Stewart Lace Heart Edge Punch
* Ribbon: Casa Collection Special Occasion (JoAnns)
* Miscellaenous: Dew Drop Brilliance Ink, Heart rhinestone (Recollections); iRock; Stickles