Cookies and Cream Baby Cakes

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The Scran Line manages to make more of our dreams come true with these cookies n’ cream mini cakes filled with a cream frosting and topped with chocolate sauce and crushed Oreos.

INGREDIENTS

(makes 12 cakes)

215g flour
1 1/2 tsp baking powder
132g sugar
187ml milk
65ml oil
60g butter
1tbsp yogurt
1 egg
1/2 tsp vanilla extract
250g roughly chopped Oreo cookies
200g finely (whole) crushed Oreo cookies
Chocolate sauce

For the frosting:

Fluffy vanilla buttercream frosting
200g finely (whole) crushed Oreo cookies

RECIPE

Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).

Add the softened butter and let it mix until it resembles a fine sand like texture.

Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add the crushed Oreos and mix for another 20 seconds.

You may make the mini cake in one of two ways. Fit the end of a piping bag with a large round tip and pipe blobs of batter onto a baking sheet lined with baking paper which will spread into circles OR you can use a whoopee pie tin, spray it well with oil, use a pastry brush to help spread the oil around the tin and fill each circle up half way with batter. Bake the mini cake discs for 15-20 min.

While your cakes are baking and cooling, prepare the cookies and cream buttercream by adding the crushed Oreos to the frosting and mix it until well combined.

Take them out of the oven and let them cool down a little before you transfer them to a cooling rack to cool completely.

To assemble your baby cakes, fit the end of your piping bag with a large round tip and frost a disc of frosting onto your first disc. Place the second disk on top. Place a blob of chocolate sauce in the center of the top disc and place crushed cookies on top for decoration.

STORAGE: These will keep for 3 days in the fridge or out of the fridge in an air tight container.