Happy New Year, friends!
To say that it’s been a while would be an understatement, so thank you for sticking with me and following along despite the fact that SEF has been on a long hiatus since May of 2015.
The main reason why it’s been a little quiet on the blogging front is because I’ve been a leeeetle preoccupied with something else in our life right now. Something that’s been taking up most of my energy..
Yep, we found out we were expecting a little bundle of joy (it’s a BOY!) not too long after we came back from our Taiwan trip last May, so instead of spending time blogging, I’ve been spending my energy shoving donuts and cinnamon rolls in my face and taking multiple naps on the couch for the past 9 months.
I can’t promise that there will be regular posts on SEF once the baby is born, but I’ll do my best to make an appearance on here every once in a while in between the messy hair, sleepless nights, and multiple diaper changes.
Now that we’ve got the big news out of the way, did everyone have a fabulous holiday season filled with family, friends, fun, and food? I hope so. Our holiday season this year was pretty low-key considering I’ve been achy, tired, and uncomfortable pretty much 24/7. Putting up Christmas decorations and planning a feast and making a few dozen Christmas cookies just seemed way too exhausting while carrying around a 6+ pound bowling ball.
To celebrate the beginning of 2016, let’s start the year off on the right note – cupcakes!
Diet? Diet schm-iet. You can resume your healthy diet after you make these cupcakes!
These golden Oreo cupcakes are made with a little help from a box of yellow cake mix. Each cupcake is lined with a golden Oreo on the bottom as a surprise, and is topped with homemade fresh whipped cream frosting.
IMPORTANT: Because the whipped cream frosting uses heavy cream as one of its main ingredients, I would recommend either making and piping the frosting right before serving. If you prefer to make the frosting ahead of time, transfer the frosting into a piping bag, store it in the refrigerator and pipe onto cupcakes when they’re ready to be served.
I brought these to work and they were a huge hit! Everyone loved the little Oreo surprise on the bottom and people raved about the fluffy frosting that had just the right amount of sweetness to it.
Thank you again for everyone’s support throughout the past few years and sticking with me even when posts have been scarce – let’s make 2016 a good one!
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup skim milk
- 1/3 cup vegetable oil
- 1 box yellow cake mix (I used a 15.25 oz box from Betty Crocker)
- 1 package (3.4 oz) instant vanilla pudding mix
- 24-26 Golden Oreos
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1/3 cup instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 24-26 mini Golden Oreos, for garnish
- Preheat oven to 375 degrees. Line cupcake pan with liners and place a Golden Oreo in each liner. Set aside.
- In a large mixing bowl, combine the eggs, vanilla, sour cream, milk, and oil. Beat over medium speed until combined. Then slowly add in the cake mix and pudding mix and beat until just combined. Spoon about 1 and 1/2 tablespoons worth of batter into each liner.
- Turn your oven down to 350 right before you place the cupcakes in. Bake for 20-22 minutes, or until an inserted toothpick comes out clean (mine took exactly 20 minutes). Remove from oven and cool for about 5 minutes before transferring them onto a wired cooling rack to cool completely.
- Right before you're ready to serve the cupcakes, make the frosting: beat the heavy cream over medium-high speed then gradually increase the speed to high (I used the splash guard that came with my mixer to prevent splatters all over my kitchen walls). Add in the powdered sugar, pudding mix, and vanilla extract, and continue to beat the mixture on high for about 5 minutes, or until frosting looks pale and fluffy. Pipe onto cupcakes prior to serving and top with a mini Oreo.
- Makes 24-26 cupcakes
- Because this frosting uses heavy whipping cream, the piped cupcakes cannot be stored at room temperature. I transferred the frosting into a piping bag, stored it in the refrigerator, then piped the cupcakes (as many as needed) right before serving.
- Otherwise the unpiped cupcakes can be stored in an airtight container at room temperature for up to 3 days.
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