My last post was inspired by the Australian favourite, Anzac biscuits. But this recipe is very much an American style baked good! Oreo Icing, also known as Cookies and Cream Frosting, is a wonderful way to make your chocolate cupcakes more exciting. The texture is great - light due to the cream content but the addition of oreos creates a contrasting crunch. I paired this icing with the chocolate buttermilk cupcakes which I posted earlier, and topped some of them with mini oreo biscuits.
Ingredients for Icing
1 cup thickened cream (full fat)
1 tbsp icing sugar
1/2 tsp vanilla essence
9 crushed Oreo biscuits
Using an electric mixer with the whisk attachment, whisk the cream, icing sugar and vanilla together for 1 minute on medium speed. Then turn the speed to high and whisk until stiff. Stir in the crushed cookies. Place on top of your choice of cupcake.