White Oreo Strawberry Cupcakes

You might as well say strawberry season is in full swing here. I managed to pick up 3 punnets for $6 yesterday at the local green grocer. I find that depending on where you buy them from, you have to eat them pretty much straight away to get that fresh strawberry taste otherwise, by the next day, they’re only good for baking with or using in some other kind of dish or drink.

Also, while the Olympics were on, one of the local supermarkets were selling these packets of white Oreo cookies on clearance for $1 a packet. I guess they didn’t think they were selling very well considering us Aussie weren’t doing so well in the gold medal department. I picked up a few packets to put away in the cupboard for those ’empty bikkie barrel days’. I’d seen many times on Pinterest where people bake cupcakes with an Oreo on the bottom of the cake. I thought I’d get rid of a packet by baking them in a strawberry cupcake using some of those strawberries I bought the day before.

And I can hear you all saying “I wonder what cake recipe she used?” And you guessed right. The usual cake recipe I use for all my cake baking. Why not? I know it off by heart and its dead easy, no eggs, no butter, no creaming butter and sugar etc and its a delicious, fudgey cake.

I added about 10 chopped strawberries straight into the batter.

White Oreo Strawberry Cupcakes

 

• 1 and half cups plain flour
• 10 strawberries (fresh or frozen), chopped finely
• 12 White Oreo cookies

• 1 cup sugar
• 1 cup water
• 1 teaspoon vanilla
• 1 teaspoon pink food colouring
• 1 tablespoon white vinegar
• 6 tablespoons oil (I use canola)
• 1 teaspoon bicarb soda
• half teaspoon salt
• 1 quantity of pink basic butter icing/frosting

1. Turn oven to 180 C (375 F).
2. Put the flour,
   sugar, cocoa and water in a bowl. Add vanilla, pink food colouring, chopped strawberries, vinegar, oil, baking soda and
   salt.
3. Mix until smooth. (Mixture is runny.) Place an Oreo cookie into the bottom of each cupcake liner. Pour batter into the cupcake liners and fill about 3/4 full.
4. Bake
   20 minutes or until cooked. Cool for 10 minutes then take out of tin.
5. Ice with your
   favourite icing.

This recipe makes 12 dozen texas muffins and 1 dozen mini cupcakes. A cupcake with a cookie crunch!