Let’s talk about politics shall we?

No, not the deeply serious and important kind that’s had us Brits heading for the polling station all day.

I mean playground politics.

That’s right, the playground. Arguably one of the most fiercely competitive arenas of the modern world. Mum’s can be mean, my dear followers, so you definitely don’t want to loose their vote.

Tomorrow is the reception class cake sale at my daughter’s school, the proceeds from which will go to the Parent Teachers Association (cheeeezily named ‘Momentum’… bleugh). I know from experience that these kinds of things can get very competitive. Mums will be out in force tomorrow afternoon to see who baked what and whether their precious creations are selling well (if at all). Or perhaps that’s just me?!

I knew this bake had to be good.

Real good.

The recipe I used was drawn from numerous places on the web. Domestic Pursuits and Proceed With Caution provided the bulk of the inspiration and I ever so slightly altered the Hummingbird Bakery’s recipe for vanilla buttercream frosting to suit my own ends. The cupcakes are slightly more labour intensive than the sorts of things I normally rustle up in the kitchen but I knew I had to raise the bar on this occasion.

I’m quite pleased with the end result, they do taste absolutely divine. The chocolate sponge is incredibly moist and is delicately infused with the distinctive flavour of the oreos. This was my first attempt at piping the buttercream frosting and, although I can see that my technique needs work, I think the cupcakes look impressive enough to go before the harsh critics of the school playground.

For the cupcakes you will need:
30 Oreo cookies, one side twisted off and reserved for frosting (I used a knife to gently pry them apart)
16oz caster sugar
7oz plain flour
3oz cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1tsp salt
2 eggs
8 fl oz milk
4 fl oz vegetable oil
2 tsp vanilla extract
8 fl oz boiling water

12-bun muffin tin lined with paper cases

• Preheat the oven to 180c/350f/Gas Mark 4. Place one oreo (cream side up) in each liner in your muffin tin.
• Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a medium bowl.
• In a large bowl combine the eggs, milk, oil and vanilla. Stir well until blended.
• Add the flour mixture to the large bowl and beat well.
• Stir in the boiling water. The batter will be thin… I transferred mine to a jug to make it easier to fill the paper cases.
• Pour into the prepared pans. Fill the muffin cups 3/4 full with batter.
• Bake for 22-25 mins and then allow to cool completely.

For the oreo buttercream you will need:
500g icing sugar
160g butter
50ml milk
A few drops of vanilla extract
The crumbs from the reserved oreo cookie halves (I blitzed mine in the magimix)
Extra oreos to finish.

• Beat the icing sugar and butter until well mixed.
• In a separate bowl combine the milk and the vanilla extract and add this to the butter mixture gradually along with the crumbs from the oreo cookies. Continue to beat until the frosting is light and fluffy.
• Half fill your icing bag and pipe a scrumptious mountain of frosting on each cupcake.
• Adorn each precious cupcake with half an oreo.
• Stand back and admire your handiwork.

Et Voila! Oh, and while we’re in the kitchen take a peek at the newest and cutest addition…
Loveaudery xxx