i made my basic vanilla cupcake the other day, but wanted to change it into and oreo cupcakes. I added a cup of crushed oreos to the batter and they came out great. However they were not as moist as the plain vanilla cupcake is.
Do the oreos take away moisture? Should i add a little more liquid to the batter to see if this would help?
Any suggestions would be great. Here is the recipe )))
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup buttermilk
1 cup of crushed oreos
I would say they do absorb some of the liquid. Are the Oreo pieces soggy in the cupcake? I know if I add Oreo crumbs to buttercream the next day it's very stiff. I would suggest adding more liquid, but I think maybe the Oreo's will break down altogether?
I was expierementing with a milk chocolate cake and out a full size oreo in the middle before baking..they turned out really dry. Will not do it again.
HI Cream -
I think you're on the right track. That was my experience when adding chunks of cookies to a chocolate cupcakes recipe I had made many, many times. I increased the liquid by 1/4 cup and that helped a lot. Of course, since every recipe is different, you may need to experiment and increase at a different amount. My large cookie chunks (about 1"x1" absorbed into the batter, which is what I wanted, so it made sense to me (and obviously to you) that the cookies were taking the moisture from the batter so I needed to add more.. I hope this helps. Good luck!
I add a full Oreo to both my chocolate and yellow cake recipe with no change in dryness. I do start with very moist recipes. That may be the key. The Oreo doesn't seem to get soggy, but it is slightly softer.