1½ cup Granulated White Sugar
1 cup All-Purpose Flour
½ cup Cake Flour
1 cup Unsweetened Cocoa Powder
1½ tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
1 cup Unsalted Butter, softened
4 Eggs
1 cup Greek Yogurt
2 tsp Vanilla Extract

1 cup Unsalted Butter, softened
¼ tsp Kosher Salt
4 cups Powdered Sugar
1 tsp Vanilla Extract
3 tbsp Heavy Cream
8 Oreo Cookies, crushed to fine crumb
8 Oreo Cookies for topping

1) Place the sugar, flour, cake flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl and stir to combine. Mix in the butter on low speed, until the mixture resembles moist crumbs.
2) Stir in the eggs, one at a time and add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined. Beat the mixture on medium speed for 60-90secs to aerate the batter and build the cake’s structure.
3) Fill lined cupcake wells just over half full. Preheat the oven to 175°C and bake for 15mins. Cool completely before frosting.

1) Beat the softened butter and salt together until creamy. Mix in the powdered sugar 1 ½ cup at a time on low speed until fully incorporated before adding the vanilla extract.
2) Turn to medium-high speed and whip until fluffy. Pour the heavy cream down the side of the mixing bowl, in a slow and steady stream, while whipping. Add half of the crushed Oreo cookie crumbs, folding in gently until just barely combined.
3) Transfer the frosting to a piping bag. Pipe the frosting in a swirl on each cupcake, and garnish with Oreo cookie.

Credits to Chef Haziqah (SSA Culinary Institute).
Recipe prepared with Ariston Ovens FI7 891 SP IX A AUS (and) FI5 854 P IX A AUS.


FI5 854 P IX A AUS