This is the year that D is a Webelo II in Cub Scouts so the boys are supposed to make a cake for the Father/Son Blue & Gold Cake Auction. Since B was away all last week in Utah, Arizona and California, I had to step in and help D make his cake for the auction. We had talked about what they wanted to do and they both agreed to disagree. B wanted to do a bunch of cupcakes on a cupcake tree and D wanted to do a cake. I decided to do both. I made the big cupcake that I posted on this blog almost a year ago with the Double Chocolate Pound cake Recipe I got off the Wilton website with the exception of the espresso. I didn't want to sell a cake with espresso in it to a family with kids. I also made Oreo Cookies & Cream Cupcakes and bought an inexpensive cookie tree on Ebay. It was supposed to be disposable but I think it could be used many times by the new owners. Both the cookie tree and the big cupcake went over very well at the Blue & Gold today. They got numerous bids. My work was well received, thankfully. Take a look at the pictures and let me know what you think. I made two batches of the Oreo cupcakes so we had a chance to sample them. They were yumm-O! I used the store bought Wilton Decorating Frosting but I'm including a great looking recipe for butter cream frosting.
Tomorrow I'll post pictures of some of the other cakes that were auctioned off. They were all really awesome.
Oreo Cookies and Cream Cupcakes
(24 cupcakes)
2-3/4 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
8 ounces (2 sticks/16 tbsp) unsalted butter, softened at room temperature
1 -1/2 cups granulated sugar
3 large eggs, at room temperature
1-1/2 teaspoon vanilla extract
1 cup (8 fl oz) whole milk, at room temperature
1-1/2 cups coarsely crushed Oreo cookies
Preheat the oven to 350F.
Line 24 standard sized (3.5-4 oz) cupcake wells with paper liners.
Sift together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer using the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes on medium speed. Add eggs, one at a time, beating well after each addition. Mix in vanilla. On low speed, add the flour mixture in two parts, alternating with the milk, beginning and ending with the flour. Fold in the crushed Oreo cookies. Divide the batter evenly among the 24 cupcake wells. Bake at 350F until cupcakes are golden and a tester inserted in the center comes out clean, about 18 to 20 minutes. Cool cupcakes in pan for 5 minutes then gently remove from pan to cool on a wire rack. Cool completely before frosting.
Butter cream Frosting
(enough to lightly frost 24 cupcakes)
4 ounces (1 stick / 8tbsp) unsalted butter, at room temp
2 to 2.5 cups confectioners' sugar
3 to 4 tablespoons whole milk
1 teaspoon vanilla extract
Beat the butter with an electric mixer until fluffy, about 30 seconds.
Sift in 2 cups confectioners' sugar, 3 tablespoons milk, and vanilla.
Beat on low speed until sugar is incorporated.
Increase the speed to medium and beat until light and fluffy.
Adjust the frosting consistency and sweetness with the remaining 1 tablespoon milk and the remaining 1/2 cup sugar.
Frost your cupcakes.
Enjoy!
The Creative Cook
