Cookies and Cream Cupcakes with DYE Buttercream Frosting

cookiescream30I really have a great time baking and decorating these cookies and cream cupcakes frosted with dye buttercream for my son and his classmates.

My son Andrei told me that last March 16th was the last day of school and it has been a tradition for their class to have a small celebration before the school year ends. Each kid in the class was requested to bring some kind of foodies to share to everyone.  And my little boy wanted to have cupcakes for his classmates.

As a doting mother, I know what kids really like – chocolate and ice cream. And for my cupcake, I wanted its flavor to be somewhat closest to chocolate and ice cream taste. So, I chose cookies and cream because it’s not too sweet and it has crush Oreo cookies that most kids, even adults, love. To make the cupcakes look beautiful, I decorated them with dye buttercream in three colors: Royal Blue, Rose Pink, and Golden Yellow. And the end result, oh boy, very tempting cupcakes.

cookiescream31I have friends who requested the recipe of these intensely-superbly-deliciously-made cupcakes. And as promise, I’m showing here how to make the cupcakes and decorate them too.

So sit back and enjoy the show!

Cookies and Cream Cupcakes

First, we will make the cupcakes. By the way, this recipe will yield about 36 medium size cupcakes. So head off to the grocery store and buy the following ingredients:

3 cups all -purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 cup butter (room temperature)
2 cups sugar
4 eggs (room temperature)
1 cup whole milk (room temperature)
1 tsp vanilla extract
4 small packs of Oreo cookies (around 16 cookies)

Let’s, start baking.

  1. Preheat the oven to 350 degrees fahrenheit. Line a cupcake tray with liners.
  2. Remove / scrape out the cookie sandwich cream. Crush the cookies into smaller chunks. Set aside.
  3. In a bowl, sift and mix together flour, baking powder and salt using a hand egg mixer.
  4. Using the paddle attachment on a stand mixer, beat the butter until creamy.
  5. Add the sugar and cream with the butter for 7 minutes, scraping the bowl when needed (batter should be nearly white and fluffy).
  6. Add eggs, one at a time, beating well after each addition.
  7. Turn the speed to low and alternatively, add the flour mixture and milk, starting and ending with flour until just mixed. Add vanilla until just mixed.
  8. Remove the bowl from the stand mixer. Mix the crush Oreo cookies using a spatula.
  9. Divide the batter into the cupcake liners until 2/3 full (I used an ice cream scoop which was the perfect amount to fill 1 cupcake).
  10. Bake until a toothpick inserted comes out just clean ( mine took 20-23 minutes although the original recipe said 12-15 minutes). Cool for 5-10 minutes on a rack. Cool on wire racks and frost when cold.

Dye Buttercream Frosting

While cooling the cupcakes on a wire rack, we will make the buttercream with the following ingredients:

1 cup butter (room temperature) / 190 grams shortening (I use Crisco Brand)
1 tsp vanilla extract
1 lb. icing sugar
2 tbs milk or cream
Pink liquid gel
Royal Blue liquid gel
Golden Yellow liquid gel

Now, let’s make the buttercream.

  1. Using the paddle attachment on a stand mixer, beat the butter with vanilla until smooth.
  2. Add the sugar a little at the time, allowing it to fully incorporate into the butter.
  3. Add cream and keep beating the batter on high until fully smooth and aerated.
  4. Divide the frosting into three equal parts and place in bowls.
  5. Dye the frosting with Royal Blue, Pink, and Golden Yellow color using a toothpick.
  6. Mix well and set aside for ten minutes.

Decorating the cupcakes

Once the cupcakes are cool, you can start decorating them.

You need the following items:
– 1pc Icing Tip #1M
– Piping Bag
– Offset spatula
– Tall Glass
– Scissors

  1. Using scissors, snip an inch off the pointy end of a disposable piping bag. Place the open grass tip (Wilton’s # 1M) inside the piping bag so the tip is sticking out of the end. By the way, tip #1M doesn’t need a coupler, so place it directly into the piping bag.
  2. Let the piping bag with the tip down stand into a tall glass.
  3. Gently fill in the royal blue buttercream on the side of the bag using an offset spatula. Then, followed by the pink and golden yellow buttercream. Note: I use this nifty trick for filling my piping bags: I fold my bag over a tall glass or yogurt container and use a spatula to fill the bag.
  4. Twist and sealed the other end of the piping bag. Make sure that the three colors are equally filled the piping bag.
  5. Ready to pipe! Yay! You can practice piping the rosette swirl a few times on a plate if you like. Hold your piping bag upright and pipe starting from the inside out in a counter clockwise circle to create a rosette swirl.

Keep going until you finish all the 36 cupcakes.
These are so gorgeous colorful cupcakes, right?
No wonder, they were all gobbled up by my son’s classmates during the party. So happyness…

Hope you enjoyed this tutorial, see you again real soon!

Lots of LOVE,

Riah – the Happy Baker  ^wink^

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