*Yield 24 cupcakes
2 cups buttermilk
2/3 cup sunflower oil
2 teaspoon vanilla extract
1 1/4 cups sugar
2 cups plus 4 tablespoon self rising flour
2/3 cup cocoa powder
2 tablespoons baking powder
pinch of salt
1 packet of oreos (crushed)
For the icing:
1/4 cup butter, room temperature
1 cup icing confectioners sugar
2 tablespoon buttermilk (low fat milk could be used as well)
4 or more crushed oreos
How to do it:
1. Preheat oven to 180C (350F). Line muffin pan with paper liners.
2. Whisk together the milk, sugar, oil and vanilla in a large bowl, and beat till foamy.
3. Add dry ingredients and beat until no lumps remain. Divide batter equally between the liners until 2/3 full.
5. Bake 20-30 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before icing. (I myself prefer to put it in the refrigerator before put the icing)
6. For the icing - cream the butter, add the milk and mix until combined. Add the crushed Oreos, icing sugar and mix well, until all the icing sugar is incorporated into the wet ingredients.
7. Spread/pipe onto the cupcakes and decorate with an extra dusting of icing sugar or some more Oreos (if you have).
5. Bake 20-30 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before icing. (I myself prefer to put it in the refrigerator before put the icing)
6. For the icing - cream the butter, add the milk and mix until combined. Add the crushed Oreos, icing sugar and mix well, until all the icing sugar is incorporated into the wet ingredients.
7. Spread/pipe onto the cupcakes and decorate with an extra dusting of icing sugar or some more Oreos (if you have).
Happy trying!
