|Posted by me on May 1, 2014 at 2:55 PM|
I adore this recipe, its the easiest cupcake recipe I make, and is THE moistest, lightest and fluffiest cake ever...... topped with a crushed Oreo biscuit frosting its just heaven in every bite and everyone from children to adults just loves it x
What you need
250g self raising flour
250g soft light brown sugar
40g cocoa powder
½ teaspoon of bicarbonate of soda
½ teaspoon salt
200mls cherry cola
2 medium eggs
400g icing sugar
3 teaspoons of natural vanilla extract
¼ teaspoon salt
2 tablespoons water
100g Oreo biscuits, crushed or blitzed into fine crumbs (about ½ a packet)
1 ½ packets of Oreo cookies, cut into halves with a sharp knife
What you do
Preheat the oven to 180c or 160c for a fan oven and line 2 muffin tins with 18 large cup cake cases.
Place the flour, sugar, bicarbonate of soda, salt and cocoa powder into a large mixing bowl and mix well with a wire whisk. Add the oil, eggs and cherry cola and stir well with the wire whisk to incorporate all the ingredients. Divide the mixture between the paper cases and bake in the oven for approximately 20 minutes or until well risen and firm to the touch. Leave to cool in the tins to prevent the paper cases coming away from the cakes.
To make the frosting beat the Trex, icing sugar, salt and vanilla essence until very soft and fluffy adding a little water to get a smooth consistency, add the Oreo crumbs and stir well to combine.
Place the mixture into a piping bag and pipe on top of the cup cakes, top each cake with ½ an Oreo cookie