Penguin Cupcakes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/3 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 cup Cocoa powder, unsweetened
  • 4 cup Powdered sugar
  • 1/8 tsp Salt
  • 1/2 cup Sugar
  • 1 3/4 tsp Vanilla

• Snacks

  • 1 package Oreo cookies

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Butter, soft unsalted
  • 4 tbsp Heavy whipping cream
  • 1 cup Whole milk

• Desserts

  • 1 package M&m's, Orange mini

• Other

  • Wilton Black Foodwriter

Found on thecentsableshoppin.com

Ingredients

• 1 1/3 C. All Purpose Flour
• 1/4 tsp Baking Soda
• 2 tsp Baking Powder
• 3/4 C Unsweetened Cocoa Powder
• 1/8 tsp Salt
• 3 Tbsp Unsalted Butter, room temp
• 1/2 C. Sugar
• 2 Eggs, room temp
• 3/4 tsp Vanilla Extract
• 1 C. Whole Milk
• 1 C soft Unsalted Butter
• 4 + C. Powdered Sugar
• 1 tsp Vanilla Extract
• 4 Tbsp Heavy Whipping Cream
• 1 package Oreo Cookies
• 1 package Orange mini M&Ms
• Wilton Black Foodwriter

Directions

• Preheat oven to 350 degrees. Line cupcake tins with paper liners. Combine the flour, baking powder, baking soda, cocoa and salt stirring together. Set aside. Cream together the butter and sugar until light and fluffy in a large bowl. Beat the eggs one at a time, after each addition, then add in the vanilla. Alternating add the flour mixture with the milk; beating well. Fill the lined cupcake tins 3/4 full. Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool in cupcake tin for 10 minutes. Move to a wire rack to cool completely.
• Cream the butter and powdered sugar until it looks light and creamy. Add the vanilla extract. If it doesnt cream add several drops of the heavy whipping cream until it creams. Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then.... Add more powdered sugar 1/2 C at a time.... mix well. If ready scoop the frosting into a pastry bag with a large round tip. Twist the open end of the pastry bag to push the frosting to the tip. Start by frosting on the outside edge of the cupcake working to the center of the cupcake. Take out one Oreo for each cupcake. Separate each Oreo into 2 pieces. Keep the filling on one side of the wafer cookie. Cut the other half of the Oreo cookie into 2 equal pieces. Refer to the picture of the cupcakes for visual instructions. Using the Wilton Black Food Writer make two small round circles, colored in, for the eyes. Check for the placement of the eyes. Using 1 mini orange M&Ms, place it on its side for the nose. Stick it in the cookie filling so that it will stay. If the orange M&M doesnt stay in place using a tiny amount of the frosting to lock it into place. Place the other two mini orange M&Ms in front of the whole Oreo cookie, in the frosting, on their side for the feet. Place the two halves of the Oreo cookie on each side of the cupcake into the frosting for its wings. These should be positioned directly behind the penguin head with half of the cookie extending out from the frosted cupcake.