OOOO ... These cupcakes have Oreo cookies at the base, Oreo in the batter, Oreo in the Italian meringue and are also topped with an Oreo cookie. I call them oooo Oreo cupcakes. They are delicious, and for those who love these cookies, it is an "ambrosial delight". I recommend them!
This frosting is a lighter version of cookies and cream since it's made with meringue. It is the same Italian meringue recipe found here, but with the exception that when it's done, a cup of crushed Oreos is folded in. Because of the grease found in the Oreo's filling, when it comes into contact with the meringue, its consistency will be a little on the flat side like a marshmallow cream. You can still decorate well with it, and when pipped on the cupcake it will hold its shape. One option to improve the consistency of the meringue is to remove the white cream and just add the crushed cookies, this way you will have less fat incorporated into the meringue. Another option is to use vanilla buttercream or white chocolate buttercream mixed with the crushed Oreos.
At the bottom you will find a delicious crisp cookie.
Your family and friends will thank you for this ambrosial treat. :)
At the bottom of each half cupcake liner place half of a cookie, if you prefer, you can use a whole cookie, but this will decrease batter size.
Fold in crushed cookies into the batter.
These cupcakes smell wonderful, they are soft and so delicious they can be eaten unfrosted as well.
Slowly fold in crushed cookies into the already prepared meringue. Note: make sure the cookies crumbs are finely chopped to prevent decorating tip from clogging.
I made some cake pops using the strawberry cake recipe I shared in the previous post and they tasted like a heavenly experience, I highly recommend it. I also made a classic at home, chocolate cake pops... scrumptious and yummy too! I used pink and white chocolate colors, kept it simple but elegant to make these, special cake pops, for moms. I hope to inspire you to make some today or anytime soon.
I dedicated these cake pops to my mom and my three precious daughters.
Thanks to them, I feel I am the happiest daughter / mom in the world.
May the Lord continue to less them. I would also like to congratulate
all my readers moms who celebrate Mother's Day today.
Make, Enjoy, Pin and Share :)
To make the pops no exact recipe, you can use any cake recipe and frosting of your preference.
I have several ideas for Mother's Day desserts, but this one has been in my mind for a while since pink is such a sweet delicate color, it's ideal for "sweet" moms. I think these strawberry cupcakes with white chocolate frosting would make a great Mother's Day dessert. I know in many homes, grandmas, moms, sisters, aunts and close friends will get together, therefore, these will be perfect since the recipe yields about 20-22 servings. Mini fondant flower how-to video below.
I usually go for the all natural strawberry flavored and pale pink cake recipe that I've favored for years, but this time I wanted a darker tone of pink and was also curious to try a recipe I saw at a Galexi Cupcakes, where my wonderful blogger friend, Jackie, made a decadent strawberry dream cake that includes strawberry flavored gelatin in addition to fresh strawberries in the batter. I made a few adaptations to the recipe, and they outcome was perfect, the gelatin makes the cake a slightly dense, yet soft and moist texture. We all liked it very much at home. I also made cake pops with leftover cupcakes, which I'll be showing you soon.
The frosting is a chocolate lover's dream in heaven. Who will say no to a white chocolate frosting that goes well with everything... well not exactly everything, but you get the idea. Bake your heart away!
The rice dish I share today is a dish I've wanted to post since I started the blogging, but other recipes seem to always make their way ahead of it. Arroz con bacalao, rice with cod-fish is one of the "Locrios" my husband loves the most and now it is also a favorite for me.
I found a salted cod-fish fillet in the supermarket worth cooking. It
leaves no fishy smell behind while cooking, tastes great, and is very
easy to prepare. Leaving it to soak overnight and changing the water
twice before cooking, helps hydrate and desalinate it easy. This step is
very important because it eliminates the need to boil it to quickly to
remove the salt, avoiding then the strong fish odor that we may not like
at home.
This time I use jasmine rice but you can use any rice of your choice. I hope you could prepare and enjoy this dish soon.
I made these decorated cookies for my daughters and nieces, and I have to say that from all the cookies I have decorated so far this year, these are my favorite. I guess it is because it has my favorite color and a similarity to jasperware, which I also favor very much. I will most definitely decorate more cookies like these to keep practicing and perfecting the lace technique I did on the edge. With Mother's Day just around the corner, I am sure these would make a great sweet tokens of love.
The recipes for making the dough for these cookies and the icing to decorate them are the following:
Sugar Cookie Dough - a cookie dough recipe that is easy to prepare and to work with. Royal Icing- icing used to fill and make the edges. You will find more info on how to make this recipe and the consistency I use for the decorating cookies.
Adaptation: For these cookies I used 1 ½ cup powdered sugar and ¼ cup of granulated sugar, I find it yield a perfect textured cookie.
Notes: If you like to outline the cookies first and then fill [flood], work with only four to six cookies at a time. The number of cookies depends on how long you take to outline. If you work slowly outline only four at a time, if you work fast, then outline six cookies. Proceed to fill until the cookie is completely covered. The filling could be done with the tips #2, #3 or #4. The size of tip you use depends on the consistency of the icing. On this occasion because I had to work a ¼ inch from the edge I didn't have to be as careful, therefore, I used tip #4 to outline and flood the cookies all at once.
If you have a good control of getting the right consistency in royal icing, you can outline and flood with the same tip size. This is how I prefer to make my cookies to avoid outline from showing on the final product.
The tips I used to fill are the #4 for the blue and #00 for the white border.
I think they came out pretty cute besides great tasting.
A good man brings good things out of the good stored up in his heart, and an evil man brings evil things out of the evil stored up in his heart. For the mouth speaks what the heart is full of. ~ Luke 6:45.
Cashews are not just nuts ... their fruit is great for making a delicious marmalade like dessert. The cashew is a fruit that is mainly consumed for its nut, but its fruit is still coveted by many. This is the third time I prepare this cashew Dominican dessert. As I had said in this post, my aunt Fresa makes a delicious "dulce de cajuil". She always make some for us, but this time she brought a bag full of this fruit and I decided to make some dulce to my taste ... with little sugar.
Did you know? The cashew, Anacardium occidentale, is a crop native to northeastern Brazil, where it is known as caju. It has great medicinal and nutritional properties. Despite having a unique flavor,
this fruit has a variety of names. A few of the names it is known as in countries that visit this blog are the following: in Spain it is known as anacardo, in Uruguay, Argentina and Chile as castaña de cajú, in Peru and Mexico, Colombia, and rest of Central America known as marañón, in Venezuela as merey, and Puerto Rico as pajuil.
A few weeks ago I shared a photo on facebook of the dendrobium superbum orchids we have at home when they had just flourish. It is the first time that they bloom since my husband and I bought them last year. The beauty and aroma of these flowers inspire to enjoy nature, and to thank our Creator for their beautiful display which He gives to us freely. These also inspired me to create some orchid cupcakes. Below you'll also find a how to video on how I did each step. I thank my wonderful daughter, Crystal, for helping me with the video. THANK YOU Cookie :)
I am sure these cupcakes would have been nicer and neater if made with buttercream or fondant, but wanted to make it with our favorite frosting, Italian meringue to share with all friends who daily create awesome cakes and look for different options. It's the first time I do this type of flower, I know I can improve the technique, but for now I share it with you as is. I am sure that together we can learn from each other how to make prettier. I hope you like the idea.
First we lightly frost the cakes with white or light green Italian meringue or frosting of your preference. I used tip #12 to do this.
Next we make the three sepals (tepals) using tip #104.
Then with tip #352 make the two curled petals.
Fill the pastry bag with a line of dark purple or burgundy. I recommend using a table knife or thin spatula when performing this step. If it get a bit do not worry, it will help to make it like the actual veins that petals have.
Finish filling the pastry bag with purple or hot pink frosting. Squeeze a few times into a plate to blend in the two colors of frosting before working with it on the cupcake.
I see the lip petal (labellum) as a heart shape, so that's how I interpreted it. I used tip #61 with the two toned frosting pastry bag to form the center lip petal of the orchid. You can see how I make this step in the video below.
Have an awesome week :)
But as for you, you meant evil against me; but God meant it for good, in order to bring it about as it is this day, to save many people alive. ~ Genesis 50:20
