225gbuttersoftened (use a block of Stork hard margarine if dairy-free)
225gcaster sugar
4eggs
8-10gluten-free Oreo-style biscuitsdairy-free if necessary
For the buttercream
450gicing sugar
225gbuttersoftened (use a block of Stork hard margarine if dairy-free)
1tspvanilla extract
10gluten-free Oreo-style biscuitsdairy-free if necessary
To decorate:
extra gluten-free Oreo-style biscuits for decoratinghalved (dairy-free if necessary)
Gluten-free cookies and Cream Spread - linked in FAQ sectionuse dairy-free chocolate spread instead if necessary
Instructions
For the cupcakes
Preheat your oven to 160C Fan / 180C and prepare a cupcake / muffin tin with cases.
Place your gluten-free Oreos into a ziplock bag and bash with a rolling pin until crushed into small chunks - aim for the size of chocolate chips.
Place all your sponge ingredients (except the gluten free oreos) into a large mixing bowl and whisk until well combined and thoroughly mixed (1 minute should do it).
Fold in your broken up oreo style biscuits so they're evenly dispersed.
Divide the mixture between the cases. I fill mine just over 2/3 full.
Place in the oven for between 20-25 minutes until cooked through. To check if the cupcakes are cooked, insert a skewer and if it comes out clean, it's done!
Allow the cupcakes to cool completely on a cooling rack.
For the buttercream
Place your remaining gluten-free Oreos into a ziplock bag and bash with a rolling pin until crushed into a fine dust - this needs to be finer than your last batch of crushed Oreos or your buttercream won't pass through the piping nozzle!
For the buttercream, ensure your butter is soft and at room temperature. I find it takes a good hour out of the fridge to soften, but never let it go too soft! Place your butter into a stand mixer and mix on a medium speed for about 5 minutes until the butter has gone a lot more pale in colour.
Add your icing sugar gradually. I add it in 2-3 stages and beat for about 3 minutes between each addition. Start your mixer slowly to save your kitchen from a real icing sugar mess, but then increase the speed to medium / high for each of your 3 minutes.
Add your vanilla extract and crushed gluten free oreos, mix once more - it should now be done. Ensure it's the right thickness - it should be if you've beaten it for long enough. However, if it's too thick you can add a tiny amount of milk.
For the assembly of the cupcakes:
Once the cupcakes are cool, you need to make little holes in your cupcakes to fill with the cookies and cream spread, use something circular to make a small hole - just make sure you don't go too deep as you need some of the cake beneath to hold the filling!
Spoon some filling into the hole you've made in each cupcake. This of course is optional and they are fab without it too!
Spoon your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top. If you don't want to pipe it, you can spoon it on top too!
Finish with half a gluten free oreo in the top of the buttercream. Enjoy!