Oreo Cupcakes with Fondant Hearts and Roses
Oreo cupcakes decorated with red and white fondant icing hearts. The perfect recipe for any occasion, and you can customise your own icing cupcake toppers.
Recipe by Lucy May
Uploaded by Lucy
- 215 g plain flour
- 215 g caster sugar
- 45 g cocoa powder
- 1 tsp baking powder
- Half tsp salt
- 240 ml milk
- 120 ml oil
- 1 tsp vanilla essence
- 2 tsp vinegar
- 250 g cream cheese
- 50 g icing sugar
- 300 ml double cream
- 12 Oreos
- 250 g Renshaw Poppy Red Ready to Roll Icing
- 250 g Renshaw White Ready to Roll Icing
Renshaw products used
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BAKING THE CUPCAKES:
Preheat the oven to 180°C/350°F/gas mark 4. Line a cupcake tray with twelve cake cases. Weigh out all of the ingredients.
Sieve the flour and cocoa powder in to a large bowl and add all of the other dry ingredients.
Pour the vinegar in to the milk and set aside for a few minutes.
Mix all the dry ingredients together and then add the milk mixture, oil and vanilla. Mix together well until you've achieved a smooth consistency. Be careful not to over mix at this stage.
Carefully divide the mixture between the 12 cake cases and place in the oven for 18-20 minutes.
Take the cakes out of the oven and set aside to cool on a cooling rack.
MAKING THE CHEESECAKE TOPPING:
Crush the Oreos up with a wooden spoon. Leave some parts quite chunky as this adds a nice texture.
In a large bowl, whisk the cream until it becomes firmer but be careful not to over whisk. In a smaller bowl, beat the cream cheese until smooth and add the sugar.
Add the cream cheese mixture to the whipped cream and mix together gently, then carefully stir in the crushed Oreos. Set aside for decorating later.
Knead your red and white icing separately until both are pliable and there are no cracks in the surface.
Dust the surface lightly with some icing sugar and roll out the icing to your required thickness. Using your chosen shape cutters, cut out various shapes and sizes. In this case heart cutters have been used.
To make some simple roses, cut out three circles from the icing and roll around each other to create the effect of rose petals. Set aside all the decorations to dry and harden.
To assemble the cupcakes add a spoonful of the cream cheese icing to the top of each cake. As an optional extra you can pipe some melted dark chocolate over the top of the icing.
Lastly, finish the cakes off by adding one of the icing decorations to the top of each cake. Then enjoy eating any leftover icing!