Make sure to tap off the excess, otherwise they will lose the football shape and be foot”blobs”.Osan Air Base Morale Welfare and Recreation Fund budget non-appropriated funds to support organizational parties, picnics or similar activities. Meanwhile, melt some milk chocolate discs to dip the oreo balls in… I then popped them in the freezer for about 10 – 15 minutes 1 1/2 inches long and put them on a waxed paper lined cookie sheet Then I formed them into football shaped balls, approx. I started out with a large flat spoon, and ended mixing it with my hands, it was just easier. First mix the cream cheese and the crushed oreos together. I used the disks because that was what I had on-hand.ġ. Oreos, crushed…you can use the food processor or a ziplock with a rolling pin, whichever you prefer, but make sure they are a finely crush, you don’t want big chunks.ġ 10 pkg milk chocolate melting disks, or whatever you like to use for melting and dipping, like almond bark, or even chocolate chips. No need to get the tips and pipng bags out if I don’t have to!ġ pkg. I piped the frosting on with a ziplock bag with the corner cut off…this is my usual method for standard frosting. You can tweak the amounts to fit the consistency you like the best…frosting is very forgiving, if you add too much powdered sugar add a touch more milk and vice versa. When all sugar is in it will appear very dry, now add your milk and vanilla at medium-low speed until combined and then up your speed to med-high. Add powdered sugar a little at a time ~ you don’t want it going everywhere, mixing on medium speed,ģ. Cream the sugar and shortening together at a med-high speed for about 2 minutes, until it appears smooth and creamy.Ģ.
clear vanilla – I use clear if I am leaving the frosting white, if I am tinting it I use regular vanilla.ġ/4 cup milk 7 cups of sifted powdered sugar ~give or take depending on the consistency you are looking for.ġ.
Hyperbowl cups plus#
( I usually double this recipe because I frost a little on the heavy side, plus if you have a little extra you can freeze it)ġ/2 c. Don’t worry that it doesn’t look pretty, because you are going to frost over it! I frosted the cupcakes with my tried and true buttercream recipe:
There’s your filling! To fill the cupcakes I like to cut out a cone in the middle of each unfrosted cupcake and spoon or pipe the filling in, replacing the top portion of the cut out cone. 2 minutes until the cream formed stiff peaks…not too stiff, though otherwise you’ll turn your cream into butter! Lastly I crushed about 10 oreos with my rolling pin in a ziplock… and gently folded them into the whipped cream. vanilla in my mixer at high speed for approx. Mix only until blended.įor cupcakes bake 17-22 minutes until toothpick comes clean.Ĭool in cupcake pan 10 minutes and then remove to finish cooling.įor the filling I waited until the cupcakes were completely cool (about an hour), then I mixed 1 1/4 c. On low speed add buttermilk mixture and flour mix alternately in thirds to mixer, beginning with buttermilk and ending in flour. In another bowl whisk together buttermilk, sour cream & coffee.ħ.
In a separate bowl sift together flour, cocoa powder, baking soda and salt.Ħ. Lower speed to medium and add eggs, one at a timeĥ. I made my standard chocolate cupcake/cake recipe:ģ. The cupcakes are chocolate cake with a cookies and cream filling, frosted with vanilla buttercream and topped with the Oreo football truffles. The truffles could stand on their own as a cute treat, but I used them to top off the cupcakes. I saw the idea for the truffles on Bakerella’s blog, which has some really fantastic ideas. I made these cupcakes for a Superbowl party we went to…turned out really cute.
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