I call these: Royal Oreo Cupcakes.
The only royal thing about is that I made them for our Queen’s Day, which is days ago by now, but look, they have orange liners! And lions! So Dutch!

Anyway, I am a bit too late for the ‘royal’ part (or early, depends on how you see it!) but it is never too late for Oreo frosting, right? Right!

Just turn this:

Into this:

and you’re ready to go!

I was in a hurry, so I used my ‘quick buttercream recipe’ which is just a stick of butter and whatever I have lying around in the house, but I really recommend to make the Pioneer Woman’s Best Frosting Ever , and then add the Oreos, in which case you need:

Pioneer Woman’s Frosting + Oreos
Base:
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
as seen from the recipe at The Tasty Kitchen
Extra:
Oreos (approx 200 grams)
Cocoa powder(only to get a richer colour, amount depends on your taste)

Make the recipe as constructed here.
Crush the Oreos, if you don’t have a special kitchen machine, do it by either putting them in a non-breakable bowl and hitting them with a meathammer (my favourite way, either I can pretend to be Thor or just let my anger out…who says baking isn’t therapeutic?) or putting them in a ziplock bag and using a rolling pin.

Then mix the Oreos with the frosting, and add cocao powder to get a nicer colour.
Done :)

Oreo cupcake frosting
If you want to make the quick one, however (which is tasty as well!), you will need:

Ingredients:
Butter (250 gram if you want to swirl them high, 150 or so should be enough if you just want to dip them)
Oreos (I’d say, around 200 gr)
Cocao powder (only to get a richer colour, amount depends on your taste)

Just crush the Oreos and mix them with the butter and cocao. You can add milk, if you like.

I feel this is the most incoherent post ever, but Oreo frosting isn’t that hard to figure out anyway, and I got to show you my cupcakes.

Love,
Angie