Strawberry Stuffed Vanilla Cupcakes with Oreos Recipe (Also Known As Becca Bottoms!)

I made these for my friend's birthday after I learned of  her love for Oreos.  It is a simple vanilla cupcake, with an Oreo bottom, a strawberry stuffed in the middle- all topped off with a fluffy white frosting.  The combination of flavors tastes just like you are eating a strawberry sundae.  If you wanted to skip a step you could use a boxed vanilla cake mix and they would still be just as impresive. 

Vanilla Cupcake Recipe (makes about 24 cupcakes)

2 cups of all purpose flour

1 cup of granulated sugar

3 tsp baking powder

1/2 teaspoon salt

2 teaspoon vanilla extract

1/2 cup of vegetable oil

1/2 cup of milk

4 eggs

1 package of Oreos

Strawberries hulled (smaller the better)

1.  Preheat your oven to 350 degrees.  To a cupcake pan, add liners and place one full Oreo in the bottom to each one.  

2.  In a medium size bowl add the flour, baking powder and salt.  Mix until everything is well incorporated.

3.  In another medium size bowl beat the eggs with the sugar until it is light and starting to foam.  Add in the oil, vanilla extract and milk.  Slowly add dry ingredients and blend until the batter is smooth and fluffy.  Be careful not to over beat the mixture.  

4.   Pour the batter into the cupcake tins- about 3/4 the way full.  Insert into oven and bake for about 20-25 minutes, or until a toothpick insert comes out clean.

5.  While the cupcakes are cooling make the frosting below.

Fluffy White Frosting (this has been adapted by a recipe I have found on yummly.com)

1 1/2 cup of granulated sugar

3 tablespoons of light corn syrup

6 tablespoons of boiling water

3 large egg whites

1 pinch of salt

1 teaspoon of vanilla

1/8 teaspoon of almond extract.

• Add the sugar, corn syrup and boiling water in a saucepan on medium heat.  (Use a pot that is easy to pour.)  Stir until sugar is completely dissolved (this will happen after it reaches a full boil).  Remove from the heat.

• In a large bowl beat the egg whites with salt until stiff peaks form.  Slowly pour the hot syrup in a thin stream into the egg whites. Beat until everything is well mixed.

• Add in the vanilla and almond extract.

• Continue to beat for about 10-15 minutes or until the icing is stiff.  

6.  Cone out the top of each of the cupcakes.  Place a strawberry inside and then cover with a little bit of cake.  Don't worry if it doesn't completely fit back as it once was, you are going to cover up the top of the cupcake with frosting.  

7.  Spread a heaping amount of frosting on the top of the cupcakes and swirl up to resemble soft serve ice cream.  Top with sprinkles and enjoy!