Cookie Crazy Cupcakes - Oreo, Cookie Dough, Circus Animal Cupcakes // Lindsay Ann Bakes
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Buttery Circus Animal cupcakes are bursting with sprinkles, and baked right on top of an Oreo cookie. They're stuffed with chocolate chip cookie dough and topped with cookies & cream frosting, and the ultimate trio of cookies.
♡♡♡ THE RECIPE! ♡♡♡
Cookie Crazy Cupcakes
Yield: 12 cupcakes
Oreo Circus Animal Cupcakes:
12 Oreos
1 1/4 cup (140g) cake flour, weighed or spooned and leveled
3/4 cup (144g) granulated white sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick/57g) unsalted butter, softened
3 tablespoons vegetable oil
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
1/2 teaspoons butter flavor extract
1/2 cup (120g) sour cream, room temperature
1/4 cup rainbow nonpareils
Edible Cookie Dough Filling:
1/4 cup (1/2 stick) unsalted butter, softened
1/3 cup packed dark brown sugar
1 teaspoons vanilla extract
1/8 teaspoon salt
half of a 14-oz. can sweetened condensed milk
1 cup all purpose flour, heat treated
1/2 cup mini chocolate chips
Cookies and Cream Oreo Frosting:
1/4 cup (1/2 stick/2oz) unsalted butter, softened
1/4 cup vegetable shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups (1/2lb) powdered sugar, sifted
2-3 tablespoons heavy whipping cream
6 Oreos, finely crushed
Garnish:
rainbow nonpareils
3 mini chocolate chip cookies, cut into quarters
3 Oreo cookies, cut into quarters
12 pink circus animal cookies
Directions
Cupcakes:
Preheat oven to 350° F. Line a cupcake pan with baking cups. Place an Oreo cookie at the bottom of each baking cup. With an electric mixer, beat together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand. In a small bowl, whisk together egg, yolk, vanilla, butter extract and sour cream until smooth. Slowly add the wet mixture on low speed. Scrape down bottom and sides of bowl. Increase to medium speed and beat for about 1 minute until batter is smooth. Very gently stir in sprinkles, just a few times, careful not to over mix as the colors will bleed into the batter. Distribute the batter between the baking cups, filling about 3/4 full. Add a few more sprinkles on top. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. Transfer to a wire rack to cool completely before filling and frosting.
Filling:
Place flour in a microwave safe bowl and microwave on high, in 30 second intervals, whisking after each interval, until flour reaches 160 F, about 1 1/2 minutes. In a mixing bowl, beat together the butter and brown sugar on medium speed, until light and fluffy, about 3 minutes. Beat in vanilla, salt and sweetened condensed milk. On low speed, beat in flour until combined. Fold in chocolate chips. Scoop 1 teaspoon each of dough and roll into 12 little balls.
Frosting:
With an electric mixer, beat the softened butter and shortening on medium-high speed until light and creamy, about 2-3 minutes. Beat in vanilla and salt. Add the powdered sugar, 1 cup at a time, starting on on low and increasing to medium, until fully incorporated. Add cream, 1 tablespoon at a time, until desired consistency is reached. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. Fold in cookie crumbs.
Cut a small piece out of the top of each completely cooled cupcake and push in cookie dough. Frost filled cupcakes. Top with sprinkles and cookies.
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Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's Cupcake Wars WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends.
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Rainbow Cupcakes with Marshmallow Buttercream
The perfect EASY Rainbow Cupcakes that start with cake mix but you'd never know it because of the homemade marshmallow buttercream!
RECIPE:
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust
How to make Cupcakes | Crazy Cupcakes | One Easy Cupcake Recipe with Endless Flavor Variations
Ingredients
- 300 gr cake or All Purpose Flour
- 150 gr Sugar
- 90 gr Butter
- 2 Eggs
- 240 gr Buttermilk ( 1 cup milk + 1 tbsp vinegar or lemon juice)
- 2 tsp Baking Powder
- 1/2 tsp Baking soda
- 1/4 cup fresh strawberry
- 1/4 - 1/2 cup fresh blueberry
- 1/4 milk/white chocolate
- 1 tbsp (dried raisin, cranberry, shredded coconut, oat)
- Flavorings(1 tbsp vanilla or lemon zest)
Crazy Cupcakes: One Easy Cupcake Recipe with Endless Flavor Variations!
My Crazy Cupcakes recipe is the only Cupcake recipe you will ever need to make endless flavor variations. Make my best-ever Birthday Cake Cupcakes, Red Velvet Cupcakes, Cookies & Cream Cupcakes and any flavor you like with this one batter. So let's get baking!
WRITTEN RECIPE:
Get More CRAZY Recipes:
* Crazy Cookie Dough Recipe:
* Crazy Dough Bread Series:
My BEST EVER recipes!
Easy summer desserts!:
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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RELATED VIDEOS
* Best Ever Buttercream Frosting:
* Egg Substitutes for Baking:
GET THE WRITTEN RECIPES (includes instructions and measurements):
Gemma's Bigger Bolder Baking Ep 194
#cupcake #cupcakesrecipe #cupcakes
CHAPTERS
00:00 - Introducing Crazy Cupcakes
00:57 - Creaming the butter and sugar for light and fluffy cupcakes
01:50 - Adding milk to the cake batter
02:48 - Vanilla and Almond Extract in Birthday Cake Cupcakes
03:40 - Mixing it all together
04:27 - Adding Walnuts and Cinnamon
05:09 - Adding Crushed Oreos to Cupcake Batter
05:56 - Making a Red Velvet Cupcake
06:49 - Making Red Velvet and Chocolate Cupcakes
07:43 - Baking the Cupcakes
08:31 - Decorating Cupcakes with Frosting and Toppings
09:14 - Oreo Cupcakes
10:02 - My Favorite Cupcake Recipe
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
Red Velvet Cupcakes Recipe
Easy Red Velvet Cupcakes with cream cheese frosting - this moist cupcake is made without eggs! Perfect red velvet flavor with the best frosting ever.
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FOR THE CUPCAKES:
1 ⅔ cups (206g) all purpose flour
1 cup (200g) granulated sugar
2 tablespoons (10g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (237ml) buttermilk
6 tablespoons (70ml) vegetable oil
1 tablespoon (15ml) white vinegar
2 teaspoons vanilla extract
1 tablespoon (15ml) red food coloring
CREAM CHEESE FROSTING:
8 ounces (226g) cream cheese room temperature
½ cup (113g) butter room temperature
¼ teaspoon salt
3 cups (339g) powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F. Line cupcake pans with liners.
Whisk flour, sugar, baking soda, cocoa, and salt in a large bowl.
Whisk buttermilk, oil, vinegar, and vanilla in a large measuring cup and whisk into dry ingredients until combined. Stir in food coloring carefully.
Fill cupcake liners about 2/3 full. The recipe makes about 12 cupcakes. Bake for 13-17 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Make the frosting: Beat butter and cream cheese with a hand mixer in a large bowl until smooth, then mix in salt. Add powdered sugar 1 cup at a time and beat in between each addition. Add vanilla and continue mixing a smooth frosting forms. Frost cupcakes as desired.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
You can bake this as a 9-inch cake round. Bake for 25-40 minutes, or until a toothpick comes out clean.
Want 24 cupcakes, two 9-inch layers or a 9x13-inch cake? Double the recipe!
Subscribe to my channel
BLOG:
VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust