I'm back! I know I just pulled a disappearing act, I am so so sorry! Let me quickly catch you up!
Nantucket was very different this year. I felt the stress and tension in the air the second I got to our house. It was a very different atmosphere with a new guest in the house. While we were all staying there together... (which as far as I am concerned, will not happen next year. That house can not hold 5 people at one time) I was especially on edge. I also lost my bed and was stuck downstairs in the living room, on the sofa bed. My things were stored in a mini sized closet, under the stairs. I am a late sleeper, so since everyone started waking up around 7 am, I was woken up and moved into my parents bed. Needless to say, I was not happy about that. I just felt displaced and in the way. Also, the entire time they were there, I felt nearly invisible.
|Mom and me at Quidnet Beach|
Life here has been very hectic, especially since I am back in school. Lately, I have been running out of energy, hitting the wall, and just not up for anything. I am just dragging around all day and all night. Along with work and school, I have been kid sitting for a friend on Wednesdays. Well, needless to say but I am thoroughly beat by Wednesday night. I am going to continue blogging through this rough time, I may not make it every Wednesday but I am going to try. I am writing at 1:30 am to get this in for tomorrow.
Now onto the cupcakes!
These cookies and cream cupcakes were made for a family friends 90th birthday party. Mr. Amy lives down the street from my grandparent's home. My aunts and dad grew up with Mr and Mrs Amy's children. I even went to a few Christmas parties there when I was a little kid.
I was so excited to be invited to this party, I was the youngest person there by at least 30 years. Mr. Amy held court while sitting in his chair and we all just talked and ate. It was so much fun! Of course, the fun didn't last for me.
The second I was alone in the privacy of my car, I just lost it. I miss my grandparents so much, just being in their neighborhood had me sobbing, I was swarmed with memories and my heart hurt from being there without them. I cried all the way home.
The cupcakes were a hit! The texture of the cake was really moist. I just loved how the cookies were baked in and especially the cream cooked into the cupcakes, it was silky! The cupcakes were just delicious on their own, but the frosting, oh it was sinful!
The buttercream...oh that buttercream could have been its own dessert. This buttercream was so sweet, oh my it was silky smooth with little itty bitty bits of cookies dancing through. It is really lucky that I did not have any leftover frosting...but gosh, it was divine.
|A few of my cupcakes made it to California with Mr. Amy's daughter, Terri!|
Cookies and Cream Cupcakes
recipe from Bakerella.com
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs
Preheat oven to 350 degrees.
Line tray with 12 baking cups.
Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
Bake for 16-18 minutes.
Makes at least 12 cupcakes
Cookies and Cream Frosting
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs
Beat the shortening in a mixer until smooth.
Add vanilla and mix until combined.
Add the powdered sugar in three additions, scraping down the sides after each addition.
Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
Insert a cookie on top of each cupcake.
You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.
Note: If you choose to pile the frosting on high like I’ve shown here, you should double this recipe to make sure you have enough.