Kawaii Penguin Cupcakes
These are my not-so-sweet cupcakes that are definitely Fernandez family approved!
Kawaii Penguin Cupcakes
Rated 5.0 stars by 1 users
Category
Dessert
Servings
12
Prep Time
10 minutes
Cook Time
25 minutes
These are my not-so-sweet cupcakes that are definitely Fernandez family approved!
Bianca Fernandez (Guest)
Ingredients
12 Oreos
150 g all-purpose flour
1 ¼ tsp baking powder
¾ tsp salt
10 Oreos, roughly chopped
113 g unsalted butter, softened
150 g sugar
2 eggs
2 tsp vanilla extract
-
52 g Black Sesame Crunchy Butter
120 g milk
113 g cream cheese, softened
57 g unsalted butter, softened
½ tsp vanilla extract
Pinch of salt
38-75 g powdered sugar, depending on sweetness preference
1-2 tbsp milk (depending on desired consistency)
For cupcake
For cream cheese frosting
Directions
Preheat the oven to 350°F. Line cupcake tin with cupcake liners and add one Oreo to each liner
In a medium bowl, mix the flour, baking powder, salt, and chopped Oreos together
In a large bowl, cream the butter and sugar using a whisk or hand mixer until it’s pale and fluffy, about 5 min. Scrape down the bowl
Add eggs, vanilla extract, and Black Sesame Crunchy Butter. Mix until combined and the batter is very smooth. Scrape down the bowl
While mixing, slowly stream in the milk until fully combined
Fold in all of the dry ingredients and mix until there are no dry spots of flour left
Add batter to each cupcake liner until 2/3 of the way
Bake for about 20 min, or until a toothpick comes out mostly clean with a few crumbs
Cool for 5 min, then move cupcakes to a rack until fully cool or else frosting will melt
To make cream cheese frosting, use a whisk or hand mixer to beat cream cheese and butter until smooth in a large bowl
Add vanilla extract, a pinch of salt, powdered sugar and milk and beat until combined
Transfer a little more than half the frosting for the face into a piping bag or ziploc bag
Add a small drop of pink food coloring for the blush to the rest of the frosting in the bowl and mix. Transfer about 1 tbsp of the pink frosting into a new piping bag
Mix in orange food coloring for the beaks to the rest of pink batter until desired shade. Transfer about 1 ½ tbsp of the orange frosting into a new piping bag
- Mix in black food coloring for the head to the rest of the orange batter. Transfer to a new piping bag
Snip a large tip off the end of the piping bag with the white frosting. Pipe on a large dollop of white frosting to each cupcake. Use a small offset spatula to flatten the frosting
- Snip a small tip off the end of the black frosting bag. Pipe on a thin layer of the top of the penguin's head. Use a clean offset spatula to even out
- Snip a small tip off the end of the orange frosting bag. Pipe on the beaks
- Use the rest of the black icing to pipe on the eyes
- Snip off a small tip off the pink frosting bag. Add blush to the sides of the penguin's face
- Enjoy! Store cupcakes in the fridge for up to 3 days
Recipe Note
In-between working as a research technician and as a pet sitter, Bianca Fernandez, @bitesbybianca, spends a lot of her time cooking and baking. If you’re in the Boston area and would like to place an order, you can contact her here. 100% of the profits go to charitable organizations.
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