Taste: **** | Presentation:***1/2
Oddly enough the inspiration for this cupcake came before I even got on the plane for my vacation to Alaska but related to the trip completely. While attending Scooperbowl, I sampled Baskin' Robbins' latest flavour of the month called 'Gold Rush' described as "a perfect blend of solid gold flavors – lemon custard ice cream and Oreo icing ribbon, topped with Golden Oreo cookie pieces", it was DELICIOUS. And so, here it is, after having spent a week in one of the richest states as far as the history of gold mining is concerned, the 'Prospector's Delight'!
Cupcake
1/2 cup butter (1 stick), room temperature
1 cup sugar
2 eggs, room temperature (I used 1 duck, 1 chicken)
1 tsp vanilla
1/2 cup milk
1/4 cup lemon pudding (by JELLO), prepared
7 drops yellow food colouring
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp lemonade flavoured Koolaid
1 1/2 cups double stuf golden Oreos (~6 cookies), chopped
Preheat oven to 350 degrees and grease/spray pan(s).
In a large bowl combine butter and sugar until smooth. Mix in eggs, vanilla, milk, pudding and food colouring. Sift dry ingredients together in a medium bowl and gradually add to wet mixture until combined. Fold in Oreos. Pour into greased pans and bake. This recipe yielded 12 regular size cupcakes and 6 minis; I baked them for 20 and 13 minutes respectively (this was a little longer than necessary). Allow to cool.
Cupcake
1/2 cup butter (1 stick), room temperature
1 cup sugar
2 eggs, room temperature (I used 1 duck, 1 chicken)
1 tsp vanilla
1/2 cup milk
1/4 cup lemon pudding (by JELLO), prepared
7 drops yellow food colouring
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp lemonade flavoured Koolaid
1 1/2 cups double stuf golden Oreos (~6 cookies), chopped
Preheat oven to 350 degrees and grease/spray pan(s).
In a large bowl combine butter and sugar until smooth. Mix in eggs, vanilla, milk, pudding and food colouring. Sift dry ingredients together in a medium bowl and gradually add to wet mixture until combined. Fold in Oreos. Pour into greased pans and bake. This recipe yielded 12 regular size cupcakes and 6 minis; I baked them for 20 and 13 minutes respectively (this was a little longer than necessary). Allow to cool.
Frosting:
3/4 cup butter, room temp
1 1/2 cups icing sugar
1/4 cup milk
1/4 tsp vanilla
1/2 cup Oreo filling (from 16 double stuff golden Oreos, used cookies as toppers), softened (microwave ~30 seconds at 50 power)
pinch of salt
Combine sugar, milk and vanilla. Mix in butter and salt followed by the Oreo stuffing. Refrigerate until hardens (overnight).**
** I made this frosting last week for a side project with white chocolate instead of the Oreo filling and it turned out great, unfortunately the substitution didn't work in my favour this week. Once removed from the fridge the icing failed to maintain it's consistency, melting and separating (visible in picture above). Though still delicious, it was rather unattractive.
Filling:
lemon pudding (by JELLO; left over from above)
I cut a valley into the center of the cakes where I added about a tablespoon of pudding. I replaced the tops and proceeded to frost them, topping them off with the golden Oreos that remained from the stuffing I removed for the frosting.
lemon pudding (by JELLO; left over from above)
I cut a valley into the center of the cakes where I added about a tablespoon of pudding. I replaced the tops and proceeded to frost them, topping them off with the golden Oreos that remained from the stuffing I removed for the frosting.
The Panel:
All around love for the 'refreshing' lemon filling, 'wish there was more' was a common response. Fathom's Chef recommended using lemon curd and/or zest in the recipe. Peanut also advised trying this recipe with the chocolate cookies. Good balance of sweet and tart. Several suggestions were made to top the cupcake with crumbled Oreo instead of the whole cookie as it made it difficult to eat.
Kupcake: "Struck gold :)"
My comments:
The crunchiness of the cookies in the cake was lost in the baking process so I would definitely top them off with broken cookies in the future. Will also never use that frosting again, any suggestions are welcome for improving it. More sugar may have saved it but it was already quite sweet...
All around love for the 'refreshing' lemon filling, 'wish there was more' was a common response. Fathom's Chef recommended using lemon curd and/or zest in the recipe. Peanut also advised trying this recipe with the chocolate cookies. Good balance of sweet and tart. Several suggestions were made to top the cupcake with crumbled Oreo instead of the whole cookie as it made it difficult to eat.
Kupcake: "Struck gold :)"
My comments:
The crunchiness of the cookies in the cake was lost in the baking process so I would definitely top them off with broken cookies in the future. Will also never use that frosting again, any suggestions are welcome for improving it. More sugar may have saved it but it was already quite sweet...