Baking Cupcakes for the RSPCA

Last Monday was Cupcake Day for the RSPCA and I decided to bake two different types of cupcakes, Cookies & Cream flavour with buttercream icing and "Eggy" vanilla flavour with buttercream icing and an apricot half. These are recipes from "500 Cupcakes", which I highly recommend if you ever want cupcake inspiration. I slightly tweaked each recipe by using chocolate Oreos instead of original, and apricot halves instead of peaches.

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The two recipes are very similar, with the crumbled Oreos and the apricot halves being the differences. 

To make the cupcakes, preheat the oven to 175C and line cupcake liners into cupcake pans (this recipe makes 18). You'll need:

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 225g self-raising flour
  • 2 tsp baking powder
  • 4 eggs
  • 1 tsp vanilla paste
  • 10 crushed chocolate Oreos

Then combine all the ingredients except the cookies into a bowl and beat for a few minutes. Then stir in the cookies. Add to the tins and bake for between 15-20 minutes. Remove from the oven and cool on a rack.

To make the icing, you'll need:

  • 375g icing sugar, sifted
  • 225g unsalted butter
  • pinch of salt
  • 10 chopped chocolate Oreos

Beat the sugar, butter, and salt together and spread onto each cupcake. Then sprinkle the Oreos on each. Serve!

To make the "Eggy" cupcakes follow the same recipe, omitting the cookies and adding an apricot half to each cupcake.

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