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Oreo Introduces New Fruity Strawberry Shortcake Flavor

Oreo Introduces New Fruity Strawberry Shortcake Flavor


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The newest flavor from Oreo is a limited-release strawberry shortcake Oreo available in Walmart stores only

Spring is here and that means Oreos stuffed with pink crème.

Another week, another limited-edition Oreo flavor released. Mondelez has announced strawberry shortcake Oreos made with vanilla cookies and a pastel-pink strawberry-flavored center, available exclusively at Walmart this spring, according to reps for the cookie giant.

The new flavor is expected to hit Walmart shelves nationwide starting April 4, just in time for the deliciously warm weather.

For those keeping score at home, that makes four new Oreo flavors in 2016 alone, and 10 new Oreo varieties in the past year including a Hostess cupcake variety and cinnamon bun flavor.

The new strawberry shortcake variety will be available in regular-sized or mini packages, but get them while they’re hot — they probably won’t last long.

Twitter, of course, had plenty of reactions to the new cookie:

Hopefully this means other Oreo flavors like Care Bears, Rainbow Brite and Duck Tales are right around the corner.https://t.co/AgTHSotBCA

— Dr. David Robinson (@standupfalldown) March 24, 2016

oreo is coming out with a strawberry shortcake flavor... on my birthday... will accept that as a gift. plz deliver to hospital.

— Wreck-it Raven (@ohheyitsraven) March 24, 2016


I was inspired to make these cupcakes by an episode of Nadiya Bakes, starring one of the winners of the Great British Baking Show, Nadiya Hussain. I enjoyed watching her on the original show, but I’m actually more impressed by her current work! In any event, I didn’t use her actual recipe, but I did use it as a jumping-off point for my own version, which turned out reasonably well. Honestly, I thought they had room for improvement, but multiple people have told me they were great as-is, so I guess you’ll have to decide!

The concept is that you take a golden Oreo and put it in the bottom of a cupcake liner, topped with a single whole strawberry. Then you pour vanilla cake batter over it and bake the cupcakes that way. Topped with a strawberry buttercream flavored with freeze-dried strawberries, the fruity flavor really comes through! That being said, I found that the Oreo got very hard after being baked, which was not to my taste– I did overbake the cupcakes a bit, which may have contributed to the issue, but don’t be surprised if your Oreo toasts up and gets extremely crunchy!

I will note that this cake batter must be essentially foolproof, because despite my putting the ingredients together in completely the wrong order, messing up the amount of liquid, and over-baking the batter because I forgot to set a timer, it still turned out well! As for the frosting, it was fabulous and I will add it to my permanent recipe file– it’s that good!

Strawberry Shortcake Cupcakes (makes 12)

Vanilla Sour Cream Cake Batter (from Food52)

  • 1 2/3 cups flour (200g)
  • 1 cup sugar (100g)
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 egg
  • 1/2 cup sour cream (115g)
  • 1/4 cup vegetable oil (50g)
  • 1 tsp. vanilla extract
  • 3 tbs. boiling water
  • 12 golden Oreos
  • 12 medium strawberries, tops sliced off
  • Preheat oven to 350 degrees F and line a muffin pan with paper muffin liners.
  • In a bowl, combine flour, sugar, baking powder, and salt.
  • In a separate bowl, beat egg and sour cream until smooth. Add vegetable oil and vanilla and beat until smooth again.
  • Pour egg-oil mixture into dry ingredients and stir to form a thick batter.
  • Add boiling water to loosen up the batter and stir until completely smooth.
  • Place a golden Oreo into the bottom of each muffin liner and top with a strawberry, cut side down.
  • Pipe batter around each strawberry until about 1/2 inch from the top of the liner.
  • Bake at 350 for about 15 minutes, until toothpick inserted into the cake comes out clean.
  • Cool completely before frosting.

Strawberry Buttercream (from Sally’s Baking Addiction)


I was inspired to make these cupcakes by an episode of Nadiya Bakes, starring one of the winners of the Great British Baking Show, Nadiya Hussain. I enjoyed watching her on the original show, but I’m actually more impressed by her current work! In any event, I didn’t use her actual recipe, but I did use it as a jumping-off point for my own version, which turned out reasonably well. Honestly, I thought they had room for improvement, but multiple people have told me they were great as-is, so I guess you’ll have to decide!

The concept is that you take a golden Oreo and put it in the bottom of a cupcake liner, topped with a single whole strawberry. Then you pour vanilla cake batter over it and bake the cupcakes that way. Topped with a strawberry buttercream flavored with freeze-dried strawberries, the fruity flavor really comes through! That being said, I found that the Oreo got very hard after being baked, which was not to my taste– I did overbake the cupcakes a bit, which may have contributed to the issue, but don’t be surprised if your Oreo toasts up and gets extremely crunchy!

I will note that this cake batter must be essentially foolproof, because despite my putting the ingredients together in completely the wrong order, messing up the amount of liquid, and over-baking the batter because I forgot to set a timer, it still turned out well! As for the frosting, it was fabulous and I will add it to my permanent recipe file– it’s that good!

Strawberry Shortcake Cupcakes (makes 12)

Vanilla Sour Cream Cake Batter (from Food52)

  • 1 2/3 cups flour (200g)
  • 1 cup sugar (100g)
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 egg
  • 1/2 cup sour cream (115g)
  • 1/4 cup vegetable oil (50g)
  • 1 tsp. vanilla extract
  • 3 tbs. boiling water
  • 12 golden Oreos
  • 12 medium strawberries, tops sliced off
  • Preheat oven to 350 degrees F and line a muffin pan with paper muffin liners.
  • In a bowl, combine flour, sugar, baking powder, and salt.
  • In a separate bowl, beat egg and sour cream until smooth. Add vegetable oil and vanilla and beat until smooth again.
  • Pour egg-oil mixture into dry ingredients and stir to form a thick batter.
  • Add boiling water to loosen up the batter and stir until completely smooth.
  • Place a golden Oreo into the bottom of each muffin liner and top with a strawberry, cut side down.
  • Pipe batter around each strawberry until about 1/2 inch from the top of the liner.
  • Bake at 350 for about 15 minutes, until toothpick inserted into the cake comes out clean.
  • Cool completely before frosting.

Strawberry Buttercream (from Sally’s Baking Addiction)


I was inspired to make these cupcakes by an episode of Nadiya Bakes, starring one of the winners of the Great British Baking Show, Nadiya Hussain. I enjoyed watching her on the original show, but I’m actually more impressed by her current work! In any event, I didn’t use her actual recipe, but I did use it as a jumping-off point for my own version, which turned out reasonably well. Honestly, I thought they had room for improvement, but multiple people have told me they were great as-is, so I guess you’ll have to decide!

The concept is that you take a golden Oreo and put it in the bottom of a cupcake liner, topped with a single whole strawberry. Then you pour vanilla cake batter over it and bake the cupcakes that way. Topped with a strawberry buttercream flavored with freeze-dried strawberries, the fruity flavor really comes through! That being said, I found that the Oreo got very hard after being baked, which was not to my taste– I did overbake the cupcakes a bit, which may have contributed to the issue, but don’t be surprised if your Oreo toasts up and gets extremely crunchy!

I will note that this cake batter must be essentially foolproof, because despite my putting the ingredients together in completely the wrong order, messing up the amount of liquid, and over-baking the batter because I forgot to set a timer, it still turned out well! As for the frosting, it was fabulous and I will add it to my permanent recipe file– it’s that good!

Strawberry Shortcake Cupcakes (makes 12)

Vanilla Sour Cream Cake Batter (from Food52)

  • 1 2/3 cups flour (200g)
  • 1 cup sugar (100g)
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 egg
  • 1/2 cup sour cream (115g)
  • 1/4 cup vegetable oil (50g)
  • 1 tsp. vanilla extract
  • 3 tbs. boiling water
  • 12 golden Oreos
  • 12 medium strawberries, tops sliced off
  • Preheat oven to 350 degrees F and line a muffin pan with paper muffin liners.
  • In a bowl, combine flour, sugar, baking powder, and salt.
  • In a separate bowl, beat egg and sour cream until smooth. Add vegetable oil and vanilla and beat until smooth again.
  • Pour egg-oil mixture into dry ingredients and stir to form a thick batter.
  • Add boiling water to loosen up the batter and stir until completely smooth.
  • Place a golden Oreo into the bottom of each muffin liner and top with a strawberry, cut side down.
  • Pipe batter around each strawberry until about 1/2 inch from the top of the liner.
  • Bake at 350 for about 15 minutes, until toothpick inserted into the cake comes out clean.
  • Cool completely before frosting.

Strawberry Buttercream (from Sally’s Baking Addiction)


I was inspired to make these cupcakes by an episode of Nadiya Bakes, starring one of the winners of the Great British Baking Show, Nadiya Hussain. I enjoyed watching her on the original show, but I’m actually more impressed by her current work! In any event, I didn’t use her actual recipe, but I did use it as a jumping-off point for my own version, which turned out reasonably well. Honestly, I thought they had room for improvement, but multiple people have told me they were great as-is, so I guess you’ll have to decide!

The concept is that you take a golden Oreo and put it in the bottom of a cupcake liner, topped with a single whole strawberry. Then you pour vanilla cake batter over it and bake the cupcakes that way. Topped with a strawberry buttercream flavored with freeze-dried strawberries, the fruity flavor really comes through! That being said, I found that the Oreo got very hard after being baked, which was not to my taste– I did overbake the cupcakes a bit, which may have contributed to the issue, but don’t be surprised if your Oreo toasts up and gets extremely crunchy!

I will note that this cake batter must be essentially foolproof, because despite my putting the ingredients together in completely the wrong order, messing up the amount of liquid, and over-baking the batter because I forgot to set a timer, it still turned out well! As for the frosting, it was fabulous and I will add it to my permanent recipe file– it’s that good!

Strawberry Shortcake Cupcakes (makes 12)

Vanilla Sour Cream Cake Batter (from Food52)

  • 1 2/3 cups flour (200g)
  • 1 cup sugar (100g)
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 egg
  • 1/2 cup sour cream (115g)
  • 1/4 cup vegetable oil (50g)
  • 1 tsp. vanilla extract
  • 3 tbs. boiling water
  • 12 golden Oreos
  • 12 medium strawberries, tops sliced off
  • Preheat oven to 350 degrees F and line a muffin pan with paper muffin liners.
  • In a bowl, combine flour, sugar, baking powder, and salt.
  • In a separate bowl, beat egg and sour cream until smooth. Add vegetable oil and vanilla and beat until smooth again.
  • Pour egg-oil mixture into dry ingredients and stir to form a thick batter.
  • Add boiling water to loosen up the batter and stir until completely smooth.
  • Place a golden Oreo into the bottom of each muffin liner and top with a strawberry, cut side down.
  • Pipe batter around each strawberry until about 1/2 inch from the top of the liner.
  • Bake at 350 for about 15 minutes, until toothpick inserted into the cake comes out clean.
  • Cool completely before frosting.

Strawberry Buttercream (from Sally’s Baking Addiction)


I was inspired to make these cupcakes by an episode of Nadiya Bakes, starring one of the winners of the Great British Baking Show, Nadiya Hussain. I enjoyed watching her on the original show, but I’m actually more impressed by her current work! In any event, I didn’t use her actual recipe, but I did use it as a jumping-off point for my own version, which turned out reasonably well. Honestly, I thought they had room for improvement, but multiple people have told me they were great as-is, so I guess you’ll have to decide!

The concept is that you take a golden Oreo and put it in the bottom of a cupcake liner, topped with a single whole strawberry. Then you pour vanilla cake batter over it and bake the cupcakes that way. Topped with a strawberry buttercream flavored with freeze-dried strawberries, the fruity flavor really comes through! That being said, I found that the Oreo got very hard after being baked, which was not to my taste– I did overbake the cupcakes a bit, which may have contributed to the issue, but don’t be surprised if your Oreo toasts up and gets extremely crunchy!

I will note that this cake batter must be essentially foolproof, because despite my putting the ingredients together in completely the wrong order, messing up the amount of liquid, and over-baking the batter because I forgot to set a timer, it still turned out well! As for the frosting, it was fabulous and I will add it to my permanent recipe file– it’s that good!

Strawberry Shortcake Cupcakes (makes 12)

Vanilla Sour Cream Cake Batter (from Food52)

  • 1 2/3 cups flour (200g)
  • 1 cup sugar (100g)
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 egg
  • 1/2 cup sour cream (115g)
  • 1/4 cup vegetable oil (50g)
  • 1 tsp. vanilla extract
  • 3 tbs. boiling water
  • 12 golden Oreos
  • 12 medium strawberries, tops sliced off
  • Preheat oven to 350 degrees F and line a muffin pan with paper muffin liners.
  • In a bowl, combine flour, sugar, baking powder, and salt.
  • In a separate bowl, beat egg and sour cream until smooth. Add vegetable oil and vanilla and beat until smooth again.
  • Pour egg-oil mixture into dry ingredients and stir to form a thick batter.
  • Add boiling water to loosen up the batter and stir until completely smooth.
  • Place a golden Oreo into the bottom of each muffin liner and top with a strawberry, cut side down.
  • Pipe batter around each strawberry until about 1/2 inch from the top of the liner.
  • Bake at 350 for about 15 minutes, until toothpick inserted into the cake comes out clean.
  • Cool completely before frosting.

Strawberry Buttercream (from Sally’s Baking Addiction)


I was inspired to make these cupcakes by an episode of Nadiya Bakes, starring one of the winners of the Great British Baking Show, Nadiya Hussain. I enjoyed watching her on the original show, but I’m actually more impressed by her current work! In any event, I didn’t use her actual recipe, but I did use it as a jumping-off point for my own version, which turned out reasonably well. Honestly, I thought they had room for improvement, but multiple people have told me they were great as-is, so I guess you’ll have to decide!

The concept is that you take a golden Oreo and put it in the bottom of a cupcake liner, topped with a single whole strawberry. Then you pour vanilla cake batter over it and bake the cupcakes that way. Topped with a strawberry buttercream flavored with freeze-dried strawberries, the fruity flavor really comes through! That being said, I found that the Oreo got very hard after being baked, which was not to my taste– I did overbake the cupcakes a bit, which may have contributed to the issue, but don’t be surprised if your Oreo toasts up and gets extremely crunchy!

I will note that this cake batter must be essentially foolproof, because despite my putting the ingredients together in completely the wrong order, messing up the amount of liquid, and over-baking the batter because I forgot to set a timer, it still turned out well! As for the frosting, it was fabulous and I will add it to my permanent recipe file– it’s that good!

Strawberry Shortcake Cupcakes (makes 12)

Vanilla Sour Cream Cake Batter (from Food52)

  • 1 2/3 cups flour (200g)
  • 1 cup sugar (100g)
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 egg
  • 1/2 cup sour cream (115g)
  • 1/4 cup vegetable oil (50g)
  • 1 tsp. vanilla extract
  • 3 tbs. boiling water
  • 12 golden Oreos
  • 12 medium strawberries, tops sliced off
  • Preheat oven to 350 degrees F and line a muffin pan with paper muffin liners.
  • In a bowl, combine flour, sugar, baking powder, and salt.
  • In a separate bowl, beat egg and sour cream until smooth. Add vegetable oil and vanilla and beat until smooth again.
  • Pour egg-oil mixture into dry ingredients and stir to form a thick batter.
  • Add boiling water to loosen up the batter and stir until completely smooth.
  • Place a golden Oreo into the bottom of each muffin liner and top with a strawberry, cut side down.
  • Pipe batter around each strawberry until about 1/2 inch from the top of the liner.
  • Bake at 350 for about 15 minutes, until toothpick inserted into the cake comes out clean.
  • Cool completely before frosting.

Strawberry Buttercream (from Sally’s Baking Addiction)


I was inspired to make these cupcakes by an episode of Nadiya Bakes, starring one of the winners of the Great British Baking Show, Nadiya Hussain. I enjoyed watching her on the original show, but I’m actually more impressed by her current work! In any event, I didn’t use her actual recipe, but I did use it as a jumping-off point for my own version, which turned out reasonably well. Honestly, I thought they had room for improvement, but multiple people have told me they were great as-is, so I guess you’ll have to decide!

The concept is that you take a golden Oreo and put it in the bottom of a cupcake liner, topped with a single whole strawberry. Then you pour vanilla cake batter over it and bake the cupcakes that way. Topped with a strawberry buttercream flavored with freeze-dried strawberries, the fruity flavor really comes through! That being said, I found that the Oreo got very hard after being baked, which was not to my taste– I did overbake the cupcakes a bit, which may have contributed to the issue, but don’t be surprised if your Oreo toasts up and gets extremely crunchy!

I will note that this cake batter must be essentially foolproof, because despite my putting the ingredients together in completely the wrong order, messing up the amount of liquid, and over-baking the batter because I forgot to set a timer, it still turned out well! As for the frosting, it was fabulous and I will add it to my permanent recipe file– it’s that good!

Strawberry Shortcake Cupcakes (makes 12)

Vanilla Sour Cream Cake Batter (from Food52)

  • 1 2/3 cups flour (200g)
  • 1 cup sugar (100g)
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 egg
  • 1/2 cup sour cream (115g)
  • 1/4 cup vegetable oil (50g)
  • 1 tsp. vanilla extract
  • 3 tbs. boiling water
  • 12 golden Oreos
  • 12 medium strawberries, tops sliced off
  • Preheat oven to 350 degrees F and line a muffin pan with paper muffin liners.
  • In a bowl, combine flour, sugar, baking powder, and salt.
  • In a separate bowl, beat egg and sour cream until smooth. Add vegetable oil and vanilla and beat until smooth again.
  • Pour egg-oil mixture into dry ingredients and stir to form a thick batter.
  • Add boiling water to loosen up the batter and stir until completely smooth.
  • Place a golden Oreo into the bottom of each muffin liner and top with a strawberry, cut side down.
  • Pipe batter around each strawberry until about 1/2 inch from the top of the liner.
  • Bake at 350 for about 15 minutes, until toothpick inserted into the cake comes out clean.
  • Cool completely before frosting.

Strawberry Buttercream (from Sally’s Baking Addiction)


I was inspired to make these cupcakes by an episode of Nadiya Bakes, starring one of the winners of the Great British Baking Show, Nadiya Hussain. I enjoyed watching her on the original show, but I’m actually more impressed by her current work! In any event, I didn’t use her actual recipe, but I did use it as a jumping-off point for my own version, which turned out reasonably well. Honestly, I thought they had room for improvement, but multiple people have told me they were great as-is, so I guess you’ll have to decide!

The concept is that you take a golden Oreo and put it in the bottom of a cupcake liner, topped with a single whole strawberry. Then you pour vanilla cake batter over it and bake the cupcakes that way. Topped with a strawberry buttercream flavored with freeze-dried strawberries, the fruity flavor really comes through! That being said, I found that the Oreo got very hard after being baked, which was not to my taste– I did overbake the cupcakes a bit, which may have contributed to the issue, but don’t be surprised if your Oreo toasts up and gets extremely crunchy!

I will note that this cake batter must be essentially foolproof, because despite my putting the ingredients together in completely the wrong order, messing up the amount of liquid, and over-baking the batter because I forgot to set a timer, it still turned out well! As for the frosting, it was fabulous and I will add it to my permanent recipe file– it’s that good!

Strawberry Shortcake Cupcakes (makes 12)

Vanilla Sour Cream Cake Batter (from Food52)

  • 1 2/3 cups flour (200g)
  • 1 cup sugar (100g)
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 egg
  • 1/2 cup sour cream (115g)
  • 1/4 cup vegetable oil (50g)
  • 1 tsp. vanilla extract
  • 3 tbs. boiling water
  • 12 golden Oreos
  • 12 medium strawberries, tops sliced off
  • Preheat oven to 350 degrees F and line a muffin pan with paper muffin liners.
  • In a bowl, combine flour, sugar, baking powder, and salt.
  • In a separate bowl, beat egg and sour cream until smooth. Add vegetable oil and vanilla and beat until smooth again.
  • Pour egg-oil mixture into dry ingredients and stir to form a thick batter.
  • Add boiling water to loosen up the batter and stir until completely smooth.
  • Place a golden Oreo into the bottom of each muffin liner and top with a strawberry, cut side down.
  • Pipe batter around each strawberry until about 1/2 inch from the top of the liner.
  • Bake at 350 for about 15 minutes, until toothpick inserted into the cake comes out clean.
  • Cool completely before frosting.

Strawberry Buttercream (from Sally’s Baking Addiction)


I was inspired to make these cupcakes by an episode of Nadiya Bakes, starring one of the winners of the Great British Baking Show, Nadiya Hussain. I enjoyed watching her on the original show, but I’m actually more impressed by her current work! In any event, I didn’t use her actual recipe, but I did use it as a jumping-off point for my own version, which turned out reasonably well. Honestly, I thought they had room for improvement, but multiple people have told me they were great as-is, so I guess you’ll have to decide!

The concept is that you take a golden Oreo and put it in the bottom of a cupcake liner, topped with a single whole strawberry. Then you pour vanilla cake batter over it and bake the cupcakes that way. Topped with a strawberry buttercream flavored with freeze-dried strawberries, the fruity flavor really comes through! That being said, I found that the Oreo got very hard after being baked, which was not to my taste– I did overbake the cupcakes a bit, which may have contributed to the issue, but don’t be surprised if your Oreo toasts up and gets extremely crunchy!

I will note that this cake batter must be essentially foolproof, because despite my putting the ingredients together in completely the wrong order, messing up the amount of liquid, and over-baking the batter because I forgot to set a timer, it still turned out well! As for the frosting, it was fabulous and I will add it to my permanent recipe file– it’s that good!

Strawberry Shortcake Cupcakes (makes 12)

Vanilla Sour Cream Cake Batter (from Food52)

  • 1 2/3 cups flour (200g)
  • 1 cup sugar (100g)
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 egg
  • 1/2 cup sour cream (115g)
  • 1/4 cup vegetable oil (50g)
  • 1 tsp. vanilla extract
  • 3 tbs. boiling water
  • 12 golden Oreos
  • 12 medium strawberries, tops sliced off
  • Preheat oven to 350 degrees F and line a muffin pan with paper muffin liners.
  • In a bowl, combine flour, sugar, baking powder, and salt.
  • In a separate bowl, beat egg and sour cream until smooth. Add vegetable oil and vanilla and beat until smooth again.
  • Pour egg-oil mixture into dry ingredients and stir to form a thick batter.
  • Add boiling water to loosen up the batter and stir until completely smooth.
  • Place a golden Oreo into the bottom of each muffin liner and top with a strawberry, cut side down.
  • Pipe batter around each strawberry until about 1/2 inch from the top of the liner.
  • Bake at 350 for about 15 minutes, until toothpick inserted into the cake comes out clean.
  • Cool completely before frosting.

Strawberry Buttercream (from Sally’s Baking Addiction)


I was inspired to make these cupcakes by an episode of Nadiya Bakes, starring one of the winners of the Great British Baking Show, Nadiya Hussain. I enjoyed watching her on the original show, but I’m actually more impressed by her current work! In any event, I didn’t use her actual recipe, but I did use it as a jumping-off point for my own version, which turned out reasonably well. Honestly, I thought they had room for improvement, but multiple people have told me they were great as-is, so I guess you’ll have to decide!

The concept is that you take a golden Oreo and put it in the bottom of a cupcake liner, topped with a single whole strawberry. Then you pour vanilla cake batter over it and bake the cupcakes that way. Topped with a strawberry buttercream flavored with freeze-dried strawberries, the fruity flavor really comes through! That being said, I found that the Oreo got very hard after being baked, which was not to my taste– I did overbake the cupcakes a bit, which may have contributed to the issue, but don’t be surprised if your Oreo toasts up and gets extremely crunchy!

I will note that this cake batter must be essentially foolproof, because despite my putting the ingredients together in completely the wrong order, messing up the amount of liquid, and over-baking the batter because I forgot to set a timer, it still turned out well! As for the frosting, it was fabulous and I will add it to my permanent recipe file– it’s that good!

Strawberry Shortcake Cupcakes (makes 12)

Vanilla Sour Cream Cake Batter (from Food52)

  • 1 2/3 cups flour (200g)
  • 1 cup sugar (100g)
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 egg
  • 1/2 cup sour cream (115g)
  • 1/4 cup vegetable oil (50g)
  • 1 tsp. vanilla extract
  • 3 tbs. boiling water
  • 12 golden Oreos
  • 12 medium strawberries, tops sliced off
  • Preheat oven to 350 degrees F and line a muffin pan with paper muffin liners.
  • In a bowl, combine flour, sugar, baking powder, and salt.
  • In a separate bowl, beat egg and sour cream until smooth. Add vegetable oil and vanilla and beat until smooth again.
  • Pour egg-oil mixture into dry ingredients and stir to form a thick batter.
  • Add boiling water to loosen up the batter and stir until completely smooth.
  • Place a golden Oreo into the bottom of each muffin liner and top with a strawberry, cut side down.
  • Pipe batter around each strawberry until about 1/2 inch from the top of the liner.
  • Bake at 350 for about 15 minutes, until toothpick inserted into the cake comes out clean.
  • Cool completely before frosting.

Strawberry Buttercream (from Sally’s Baking Addiction)


Watch the video: NEW OREO FLAVOR Good Humor Strawberry Shortcake Oreo (June 2022).


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