So, saw Oreos were on offer in the shop and decided to concur a recipe for a cupcake version.
Really really easy the cupcake base is a Victoria sponge recipe but adapted for chocolate:
6oz(225g) caster sugar, self raising flour, marg/butter
The chocolate adaptation is to swap 2 tablespoons of flour for 2 tablespoons of coco powder.
The great thing about this recipe is you can put all the ingredients together using a food processor, upright mixer or a hand whisk and its perfect every time.
The icing is more fun.
You will need
1/2 pack of Oreos
6oz (225g) Butter
12oz (450g) Icing sugar
I blended up 1/2 a pack of Oreos until it was like soil (you’ll see what I mean) then took that out of the food processor (I used my mothers kenwood)
Next step is to blend the butter until whipped and softish then add half the icing sugar and all the Oreo soil to the butter and keep blending until combined.
Finally add the remaining icing sugar.
I decorated in a rather unglamorous fashion having remembered my piping bag but did finish each cake with a half an Oreo ( surprisingly easy to cut in half!)