It’s Cookies & Cream day!

We’re in full swing of Easter school holidays here, and with Mr B. home as well I have lots of hungry mouths to fill! After spending the morning splashing around at the aquatic centre I spent quite a few hours in the kitchen replenishing supplies. Cupcakes were the first order of the day.
I set my sights on the Cookies & Cream cupcakes – my first recipe out of Vegan Cupcakes take over the world.
As we’re not vegan I modified it slightly, so my recipe came out like this:

Cookies & Cream Cupcakes – Makes 12

1 cup milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla essence
1 cup plain flour
1/3 cup cocoa
3/4 teaspoon bicarb soda
1/2 teaspoon baking powder
pinch salt
Around 10 chopped Oreo cookies

125g butter or marg, softened
1 cup icing sugar
1 T milk
1 teaspoon vanilla essence
1/4 cup cocoa
3 Oreo cookies, finely mashed

1. Preheat oven to 175 °C and line muffin tin with cupcake cases.
2. Whisk together milk & vinegar in a large bowl, set aside for a few minutes to curdle.
3. Add the sugar, oil, and vanilla and whisk until foamy.
4. In a separate bowl, sift together dry ingredients and whisk into wet ingredients until no lumps remain.
5. Stir through chopped oreo cookies, then pour into cases until 3/4 full.
6. Bake 18-20 minutes. Transfer to cooling rack.
7. Frosting – Beat butter for 6-8 minutes, or until a light, creamy consistency. Add milk & vanilla, then sift in icing sugar and cocoa. Beat until combined. Fold in mashed cookies.
8. Spread cooled cupcakes with frosting, then top with extra oreo cookies if desired.

These were to die for!! Absolutely heaven, and they’ve given me a renewed confidence for the success of other recipes in this book (and more cupcakey goodness in my tummy!)
The only reason the whole batch hasn’t been devoured yet it because whilst I was whipping up the frosting for those babies, I had the food processor working away on some other sweet morsels…
Apricot Coconut Balls
1 cup crushed weetbix
1 cup dessicated coconut
1 tin sweetened condensed milk
250g dried apricots.

Mix together in food processor until sticky & dough-like (great description huh?). Roll into balls, coat in extra coconut then chill until set. So quick & simple, and delicious with your afternoon cuppa!
I’m sure these are served up at every Christmas ‘do’ in my extended family, so they do seem like a special treat, but I was desperate to use up some of the weet-bix crumbs in the bottom of the cereal container (good enough reason, don’t you think?!).
After the dishes were washed the bench reappeared so out came the Zoku. I’m really enjoying experimenting with it and uh, eating the results of course!
After opening the box of Oreo cookies for the cupcakes, I knew it wouldn’t be long before they were found by the little people, so I used my magic skills to make them disappear…into ice-blocks. I used the Cookies & Cream recipe in the Zoku recipe book, but modified it slightly using Lorraine’s suggestion of using custard instead of ‘vanilla pudding’ – these pops turned out so much creamier than any I have made so far, so I’ll definitely stick with the custard. Really nice flavour, creamy texture and the biscuit pieces were a nice ‘treat’ in the middle. This recipe is a keeper!