Today I am happy to share the first post of 4 in my self-made Martha Stewart Cake for Every Pan challenge. In the September issue of Everyday Food, Martha published four different cake recipes that use four different types of cake pans. I challenged myself to try all four and blog them, because all four look really tasty! Here's the lineup:
-8" Round pan: Plum/blueberry upside down cake
-Cupcake pan: Cookie cupcakes with raspberry fluff frosting
-Loaf pan: Almond-grape tea cake
-Sheet pan: Vanilla sheet cake with malted milk chocolate frosting
So, for the first Cake for Every Pan project, I bring to you chocolate oreo cupcakes with strawberry fluff frosting. I chose these because it is my birthday and I love chocolate, so I thought these would make a great treat for myself! :D The recipe is very easy and comes together fairly quickly. The cake is dense, the frosting is smooth and creamy- similar to oreo filling, and the whole treat together is fantastic. It's like a supercharged sweet- delivering cake, cookies, and FLUFF all in one bite. These babies are de-lish and I am sure these would be a hit at a dinner party or work event or any place where you want to make sure people like you (haha!)
Lastly, I'm sure many of you have heard about Hurricane Irene which has come up the east coast. My thoughts and prayers are with all who have been affected by this storm; power outages, blowing debris, flooding, etc. are not fun and I wish people safety and fast and efficient clean-up! Hubs and I were fortunate to have only seen a small bit of rain and a few strong wind gusts. We've had our power all day and are comfy, cozy and safe at home.
Let me know how your cookie cupcakes come out, and keep an eye out for the 8" upside down cake I'll be posting about next! Here is my version of Martha's recipe; I tweaked slightly for the ingredients I had on-hand.
Oreo Cupcakes with Strawberry Fluff Frosting
- 2 sticks of butter, room temperature
- 1/2 cup unsweeted cocoa powder
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 large egg plus 1 large egg yolk
- 1/2 cup buttermilk
- 1/2 tsp vanilla
- 12 oreo cookies
- 3 tbsp strawberry preserves
- 3 cups Fluff
- 1/3 cup confectioner's sugar
- Preheat oven to 350 degrees and line your cupcake pan. The recipe makes ~12...I got 17 cupcakes at the end.
- Melt 2 tbsp butter, and put it aside to cool.
- In the bowl of your mixer, whisk together cocoa, flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, beat the egg and egg yolk with a fork, and add to the cocoa mixture.
- Also add buttermilk, vanilla, melted butter, and 1/2 cup of hot water to the cocoa mixture. Use the whisk attachment and whisk until smooth.
- Using a measuring spoon, put 1 tablespoon of batter into each of your cupcake cups.
- Drop an oreo in each cupcake cup- do not press it down
- Using your measuring spoon, put another 1- 1.5 tablespoons of batter on top of each cookie. The cookies will show through a little bit; it's okay!
- Bake for 15 minutes, and then let cool on a cooling rack.
- For the frosting, mix the remaining butter and strawberry preserves together in your mixer with the paddle attachment until smooth.
- Add the Fluff and confectioner's sguar and beat until fluffy, about three minutes. Note- as you can see, my frosting came out more white than pink. If you want a prettier frosting, I'd try adding a couple drops of red food coloring to make the frosting more pinky.
- Pipe or frost cupcakes however you like (Probably a good idea to let the cupcakes cool completely because the frosting is a little runny, you don't want it to melt even more.)