Pink Oreo Unicorn Cupcakes

A lot of the time I eat fruit and vegetables, wild fish and eggs every which was possible.  I love these foods.  Fruit is probably my favorite food group of all time.  I eat it with every meal and I wouldn’t have it any other way.  I make a lot of paleo treat and I drink tons of water.

And sometimes I want a giant cupcake with heaping mounds of frosting.  A cupcake full of positive vibes and color thanks to the swirled unicorn chips and Trolls Oreo adding Poppy worthy sparkle and happiness, not to mention a fun crunchy texture not found often enough in cupcakes.

Let’s talk about these buttery classic yellow cupcakes.  They are boxed mix cupcakes times one thousand with the decadent velvety texture and rich vanilla flavor.  The cookie in the bottom acts like the crust in a cheesecake, providing that toasted graham flavor and a serious crunch.

Don’t even get me started on the unicorn chips.  They have a mild, sweet flavor, but without too many, a balance is struck.

American buttercream isn’t my favorite, but it felt so right on these cupcakes.  I went classic, old school all the way, frosting included.  I did pipe it with a plastic bag for a little flair.  And I used a lot because I wanted to satisfy my inner kid.  Said kid was also satisfied by the slightly dried crystalized edges of the frosting after a couple hours or even overnight of setting.

These are most definitely not the most sophisticated cupcakes out there or even on my blog, but they are fun, carefree, and happy.  They take me away from this world and into one with pink glitter and unicorns, or at least a giant cupcake with an amount of frosting rivaled only by the amount of cake.

Pink Oreo Unicorn Cupcakes

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★★★★★

5 from 1 reviews

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: about 24 cupcakes 1x

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Ingredients

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Cupcakes

2 ¾ cups all-purpose flour

¼ cup tapioca starch

1 ½ cups granulated sugar

1 tablespoon baking powder

½ teaspoon sea salt

2 sticks unsalted butter, room temperature

4 large eggs

1 cup milk (I used ½ cup heavy cream and ½ cup skim milk – use what you love)

1 tablespoon vanilla bean paste

¾ cup unicorn or white chocolate chips

1 package Oreo cookies

Frosting

2 sticks unsalted butter, room temperature

1 pound confectioners’ sugar

2–4 tablespoons heavy cream

2 teaspoons vanilla bean paste

Unicorn chips for topping

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Instructions

Make the cupcakes.  Preheat oven to 350 degrees F.  Line 2 muffin pans with cupcake liners.  If you only have one muffin pan, feel free to make mini or large cakes instead, and adjust the baking time up about ten minutes.

In a large bowl, whisk together flour, tapioca, baking powder, and sea salt.  In another large bowl, beat butter and sugar until light and fluffy, using a hand or stand mixer.  Beat in the eggs one at a time.   Alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the flour.  Stir in the vanilla and chips until combined.

Place an Oreo in the bottom of each cupcake liner.  If making a cake, crumble them into the batter.  Top each Oreo with a scoop of batter, filling all the way to the top.  Bake 15-20 minutes until fragrant, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool cupcakes completely.  Once cool, make the frosting.  In a large bowl, beat butter until light and fluffy, using a hand or stand mixer.  Slowly beat in sugar until the frosting begins to come together.  Slowly add the cream, beating until the frosting becomes light in texture and creamy.  This can take five minutes.  Beat in the vanilla.

Spoon the frosting into a zipper bag and cut off the very tip of a lower corner.  Smoosh the frosting into that corner and pipe swirls of frosting on each cupcake.  Top with chips and serve.  Cupcakes may be stored in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days.

Notes

Cupcakes adapted from Billy’s Bakery via Martha Stewart Living