With a little flour power, Nicole Friday, chef/owner of The Cupcake Craze is baking her way into the hearts of dessert lovers everywhere. Recognized by Essence Magazine as the "Cupcake Boss", Nicole has appeared on TLC, Cupcakestakethecake.com, brides.com and NBC networks. She has been a featured chef at Food Networks Atlantic City Food and Wine Festival.
For more information, visit www.thecupcakecraze.com .
Oreo Cookies & Cream by Nicole Friday
Yield: 24 cupcakes
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoon coarse salt
¾ cup unsweetened Dutch-process cocoa powder
2¼ cups granulated sugar
1½ cups (3 sticks) unsalted butter
4 large eggs, room temperature
1 tablespoon pure vanilla extract
¾ cup hot water
1 cup nonfat sour cream, room temperature
1. Preheat oven 350°F. Line muffin pans with paper liners. Whisk together flour, baking soda, baking powder and salt. Set aside. In another bowl whisk together cocoa powder and hot water, until smooth.
2. Melt butter in a saucepan over medium heat; add sugar stirring, until combined. Remove from heat, pour into mixing bowl. With an electric mixer on medium-low speed, beat until cooled about 7 minutes. Add eggs, one at a time, scraping down sides of bowl periodically. Add vanilla extract and cocoa mixture, beat until combined. Reduce speed; add flour mixture alternating with sour cream, ending with flour until just combined.
3. Divide batter evenly among lined cups filling three-quarters full. Bake approximately 20-25 minutes, rotating pans halfway through and a toothpick inserted in center comes out clean. Transfer pans to rack or counter to cool before removing cupcakes.
4. To finish, use a small offset spatula or small butter knife to spread cookies n' cream frosting, top with half of an Oreo cookie.
Makes: 4 cups
1½ cups (3 sticks) unsalted butter, room temperature
4 cups confectioners' sugar, sifted
½ teaspoon pure vanilla extract
2 cups chopped Oreo cookies
1. With an electric mixer, beat butter on medium-high speed for about 2 minutes, until pale and creamy.
2. Reduce speed: add the confectioners' sugar, ½ cup at a time, beat after each addition, and scraping sides of bowl as needed; after every two additions raise speed to high and beat 10 seconds to aerate frosting, then return to medium speed. Frosting will be fluffy.
3. Add vanilla, beat until smooth, then add chopped cookies by hand and mix together.
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