HELLO OVEN, HELLO MIXER, HELLO OREO CUPCAKES

Finally used the oven and mixer which I bought late last year! The Cornell CCO-22GY and Philips HR1565 worked perfectly. So happy! =) such cheap, good buys. $66 for the oven n $59.90 for the mixer. Only thing is, I dun think a regular 12-muffin tray can fit inside. Oh well.

Anyway, on to my first bake in say, 14 years? Impromptu decision to bake and I chose Oreo cupcakes. I tweaked the vanilla cupcake recipe from Noobcook and added crushed Oreo cookies and some water to the dilute the batter. The icing I got from a BigOven recipe posted by Kimography.

CUPCAKES
INGREDIENTS (makes 12 mid-sized cupcakes, I did 2 batches of this)
110 grams unsalted butter cut to small cubes and melted at room temperature
110 grams caster or super fine sugar sifted
110 grams self-raising flour sifted
1/2 tsp baking powder sifted
crushed Oreo cookies (estimated amount)
2 eggs
1/2 tsp vanilla extract

INSTRUCTIONS

Place all the ingredients in a medium bowl and beat with an electric whisk until smooth, about 2-3 minutes on medium speed.

Place baking cases in muffin tins. Spoon the mixture into the cases (about half filled).

Bake in preheated oven of 175°C (350°F) for about 20 minutes, until the top just turn golden brown.

Remove the tins from oven and cool for 5 minutes, then remove the cupcakes and cool on a wire rack.

FROSTING
INGREDIENTS
1/2 cup (1 stick) unsalted butter, at room temperature
1 3/4 cup confectioners sugar, sifted
a pinch of salt
1/3 cup whipping cream
1/2 tsp vanilla extract
crushed Oreos

INSTRUCTIONS
Mix together butter, confectioners sugar, and a pinch of salt until it's creamy.
Increase your mixer speed to high and beat until its light and fluffy.
Add whipping cream and vanilla. Beat until it's smooth.