

85g of butter (I use Stork)
175g of brown sugar
2 large eggs
185g plain flour (sifted, always!)
3/4 tspn baking powder
3/4 tspn bicarbonate of soda
250 ml milk (semi-skimmed, whole, doesn’t really matter).
1 tspn vanilla essence
3/4 pack of Oreos
3-4 cups of icing sugar
150g butter
1 tspn vanilla essence
2 dashes of fresh cream
Pop your flour, baking powder, bicarb and salt in another bowl, and put your milk (I put in about 200-220ml) and vanilla essence in a jug together. Now, put a little bit of flour in the mixture and beat. Pour in a little bit of your milk and beat. Now keep repeating this until everything is in (at this point, I crush some Oreos and add them to the mixture too, just to be different)! Now whisk your egg whites until soft peaks form and fold it into your mixture, FOLD, don’t beat! 🙂 Now, fill your cupcake cases (you could put an Oreo in beforehand too), two thirds full I would say, and pop in the oven for 20-25 minutes!
Whilst they are baking, clean everything up and start the icing. Finely crush your oreos in your mixer first and pop them in a bowl to the side. Now, it’s literally just putting the icing sugar and butter into the mixer, then the vanilla essence- beat. Do this bit by bit so you get the right consistency, I’ve had a lot of trouble in the past with that! Add your fresh cream for smoothness, no more otherwise it really will be runny! Take those Oreos you previously crushed and mix in with the rest of it!
If you try these out, please do let me know how you got on!