Recipe by Aimee
Do you guys like Dairy Queen? While I have to admit that Cold Stone Creamery wins hands down for me, I still enjoy a good DQ blizzard every once in a while. Derek is a fan of all things strawberry, so when the blizzard of the month in June was strawberry golden oreo he was dying to try it. I took the advice of a coworker and ordered extra golden oreo, and it was delicious! Now, me being who I am, I of course thought “I bet I can make a cupcake out of this”, and that was how these were born.
Like all of the cupcakes I’ve created, I try to make them as simple as possible. I used a box of strawberry cake mix and made it according to directions. I got my idea for the oreo filling from Annie and quartered the oreos then placed them in the dough. I also considered just placing an oreo at the bottom of each cupcake, which I may try in the future. For the time being I was pretty happy with how these turned out. The frosting is a basic vanilla buttercream and I drizzled some caramel on top for extra flair.
I have to say that when I first bit in to the cupcake I was really surprised. When baked the golden oreos have a different flavor than I was expecting. To me, it was similar to maple syrup or french toast. This flavor combined with the strawberry, and the sweetness of the frosting and caramel was a really great combination (think french toast with strawberries and whipped cream!) Enjoy!
Strawberry Golden Oreo Cupcakes
1 Box strawberry cake mix (I used Pillsbury)
1 cup water
1/3 cup oil
24 Golden Oreos, quartered
Preheat oven to 350 degrees. Combine cake mix, water, oil and eggs. Mix in oreos gently to avoid breaking up the pieces too much. Pour into cupcake liners, filling them about 2/3 full. Bake approximately 25 minutes or until toothpick inserted into center comes out clean.
Frosting (adapted from Wilton):
1 cup shortening
1 cup (2 sticks) butter, room temperature
2 tsp vanilla
6 cups powdered sugar (more or less to taste)
1 Tbsp milk
Hershey’s Caramel Syrup for drizzle
Cream together shortening and butter, then add vanilla. Add powdered sugar in one cup increments, mixing well after each addition. Mix in milk (add more or less until the desired consistency is reached). Frost cupcakes and drizzle with caramel syrup if desired.