奥利奥奶油芝士纸杯蛋糕Cookies and Cream Cheese Cupcakes

  奥利奥奶油芝士纸杯蛋糕Cookies and Cream Cheese Cupcakes   

    当初买单反的时候我家领导没有买套装,买的单机。他是想单反要的就是镜头,所以另外买了一个比套装好点儿的镜头,我就给他说,套装反正是一起卖的,不如买来如果有什么意外两个镜头还可以替换。要是就一个镜头,出了问题我不就没得玩啦?领导有时也不听取群众的意见。

    意外早在几个月前就发生了,镜头在缩放,对焦的时候有问题,偶尔会上下左右的跳动一下,这个问题在录像中特别的明显,画面会抖动,后来又被我给摔到地毯上一次,更觉得毛病太多不得不治一治了。点点生日过后我就把镜头上交领导寄去维修。想多买一个镜头还在考察中,所以目前我的相机没有镜头,只好放盒子里睡觉了。

IMG_0484'

前段时间拍的花花

再不贴出来都要冬天了

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韭菜花拍出来蛮好看的

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渴望有个微距镜头

特别喜欢拍小昆虫

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 IMG_0102'

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没带相机的时候手机就成了平时抓拍的主要工具

下面这些在车上随便拍的秋天的风景

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秋天的农贸市场

IMG_0592 IMG_0594 IMG_0595 IMG_0601 IMG_0602' IMG_0604

 

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奥利奥奶油芝士纸杯蛋糕Cookies and Cream Cheese Cupcakes

    这些纸杯蛋糕是点点生日前带去学校和同学一起在学校庆祝用的。当初问他过生日想带什么去学校,他想带奥利奥饼干去,妈妈一想光带饼干太少了点,要是平时也没有问题,但是是他的生日,应该和平时不一样,所以做了这款用巧克力饼干混合面糊做的纸杯蛋糕,上面用了奶油芝士糖霜做装饰。

奥利奥奶油芝士纸杯蛋糕Cookies and Cream Cheese Cupcakes

     其实我挺喜欢装饰纸杯蛋糕的,小巧可爱

奥利奥奶油芝士纸杯蛋糕Cookies and Cream Cheese Cupcakes   

     原方是用的奥利奥饼干,美国很多超市都有自己品牌(STORE BRAND)“奥利奥”—巧克力奶油夹心饼干,我们买过好几家的来试,味道和奥利奥没有多大的区别,价格比它的便宜,所以我用的store brand的奥利奥,如果你连STORE BRAND的都没有可以用其他的巧克力奶油夹心饼干代替。

奥利奥奶油芝士纸杯蛋糕Cookies and Cream Cheese Cupcakes 

*******************奥利奥奶油芝士纸杯蛋糕的制作*******************

Cookies and Cream Cheese Cupcakes

Adapted from Annie’s eats

材料:(可以做24个纸杯蛋糕)

  • 24块半个奥利奥带奶油的饼干
  • 2又1/4杯 面粉
  • 1茶勺 泡打粉
  • 1/2 茶勺 盐
  • 8 大勺 室温黄油
  • 1 又2/3 杯 白糖
  • 3 个蛋白
  • 1 杯 牛奶 室温
  • 2 茶勺 香草香精
  • 20 块 奥利奥饼干 切碎

奶油芝士糖霜材料:

  • 8 盎司 室温奶油芝士
  • 6 大勺 室温黄油
  • 1 大勺 香草香精
  • 4 杯 糖粉(怕甜可以少放,但是糖霜就会很稀,可以适量增加奶油芝士)
  • 2 大勺 鲜奶油(鲜奶油的多少直接影响糖霜的硬度,如果想糖霜能保持形状长久,坚挺,鲜奶油的量就不要放太多。)
  • 奥利奥饼干碎末
  • 奥利奥饼干做装饰

奥利奥奶油芝士纸杯蛋糕Cookies and Cream Cheese Cupcakes

纸杯蛋糕做法:

  1. 烤箱预热350F/180C。烤盘里放上烤盘纸。将半个奥利奥有奶油的一面朝上。
  2. 在一个盆里混合面粉,泡打粉和盐,备用。
  3. 在搅拌机里将黄油和白糖混合打发至颜色变浅,松软,大约2分钟,一个一个的加入蛋白,每次都搅拌均匀。然后加入香草香精。搅拌机调低速,加入一半的步骤2干粉混合物,混合均匀,然后加入牛奶混合均匀,再加入剩下的另一半干粉混合物。加入切碎的奥利奥饼干,用橡皮刮刀轻轻的混合,不要搅拌太久。
  4. 将面糊分装入准备好的烤盘里,入烤箱烤18-20分钟或用牙签插入不粘就好了。冷却5-10分钟,然后从烤盘拿出来继续冷却。

奶油芝士糖霜的制作:

  1. 将室温软化的奶油芝士和黄油一起搅拌打发大约1分钟,然后加入香草香精,低速加入糖粉直到混合均匀细腻,约1-2分钟。加入鲜奶油,灵活掌握用量。(鲜奶油的多少直接影响糖霜的硬度,如果想糖霜能保持形状长久,坚挺,鲜奶油的量就不要放太多或者不放。)然后提高速度继续搅拌几分钟。

装饰:将糖霜装入标花袋,挤出自己喜欢的花型,最后可以用奥利奥饼干或碎末装饰。

奥利奥奶油芝士纸杯蛋糕Cookies and Cream Cheese Cupcakes

Cookies and Cream Cheese Cupcakes

Adapted from Annie’s eats

INGREDIENTS
  • 24 Oreo halves, with cream filling attached
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1 2/3 cup sugar
  • 3 large egg whites, at room temperature
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 20 Oreo cookies, coarsely chopped (I quarter them)
  • 8 oz. cream cheese, at room temperature
  • 6 tbsp. unsalted butter, at room temperature
  • 1 tbsp. vanilla extract
  • 4 cups confectioners’ sugar, sifted
  • 2 tbsp. heavy cream
  • Oreo cookie crumbs
  • 24 Oreo cookie halves

DIRECTIONS

  • Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

  • Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

  • To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

  • Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

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