As you all know, the east coast was attacked by a hurricane this past weekend. All of New York City stopped on Saturday as the MTA took precautionary actions and shut down all public transportation at noon. It was a total inconvenience because everyone was confined to their neighborhoods and apartments. I mean, I wasn’t cabbing it anywhere! I save my cab rides for late night transportation.
So with all this time and nowhere to go what else is there to do…? ….Cook and EAT!! Lots and lots of food to eat… I think everyone gained the Irene 15. My brother and I made some very delicious meals all weekend but the most exciting one of them all were my Cookies & Cream cupcakes! That’s right! They’re uh-mazing. I recommend.
I absolutely love this recipe but usually make half of it. I don’t want to end up eating them all!
_____________________for the cupcakes 1 cup (2 sticks) unsalted butter, softened 1 cup sugar 2 cups self rising flour (Presto) 1 tsp. baking powder 4 eggs 1 tsp. vanilla extract 10 crushed Oreo cookies for the frosting 3 cups confectioners sugar, sifted 1 cup (2 sticks) unsalted butter, softened pinch of salt 10 chopped Oreo cookies Preheat the oven to 350°F and prepare the cupcake pans with aluminum or paper cups. With an electric mixer, beat the butter, sugar, and eggs until combined then add the remaining ingredients, except the cookies, and beat until smooth and pale, about 2 minutes. Stir in the Oreos. Spoon the batter into the cups. Bake for 20 minutes. Then remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a wire rack. For the frosting, beat the confectioners’ sugar, salt, and butter with and electric mixer until smooth and creamy. Fold in the chopped cookies leaving some aside to top the cupcakes with. Serve and eat! Makes 1 1/2 dozen. _____________________
It’s almost the weekend and it looks like it’s gonna be good. Enjoy it!