Oatmeal Raisin Cookie Cupcakes

At the beginning of the semester one of my classmates helped me learn how to use my Mac.  She is my hero!  She asked for Oatmeal Raisin cookies and I kinda balked.  I'm not so hot with cookies.  I told her I would find a recipe for cupcakes that tasted like those cookies.  And I DID!!!

No huge adventures, no exploding icing, just a lot of work!  And then I FINALLY saw this:

No, not the dirty part...look closely at the rack.  That's right!  It's in there backward.  I kept wondering why I was having such a hard time getting dishes (not just cupcakes) out of the oven.  DUH!!!!!!!  But I didn't figure this out until after the cupcakes were done. 

My classmate sent me a text "These are the best cupcakes I've ever had.  You're awesome!"  Makes my heart smile!

And the recipe comes from Cupcake Wars!!!

Winning Recipe Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing

Recipe courtesy Ron Bzdewka, Cupcake Wars 2010

Serves: 36 cupcakes

Ingredients

• 3 3/4 cups old-fashioned rolled oats, divided
• 2 1/2 cups all-purpose flour
• 2/3 cup oat bran
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup sour cream
• 1 1/2 cup raisins
• 1 cup sweetened flaked coconut
• Orange Cream Cheese Icing, recipe follows

Directions

Preheat the oven to 375 degrees F. Line standard cupcake pans with 36 cupcake liners.

Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until pale and fluffy. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Beat in the vanilla. Turn the speed to low, add the flour mixture, and beat until combined. Beat in the sour cream. Stir in the raisins by hand. Transfer 2 3/4 cups batter to a small bowl, and then stir the coconut and the remaining 1 3/4 cups oats. Divide the plain batter among the cupcake liners, and then top each with 1 tablespoon oat-coconut batter. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.

To assemble: Frost the cooled cupcakes with Orange Cream Cheese Icing.

• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Orange Cream Cheese Icing:

• 4 ounces cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• Pinch salt
• 2 1/2 cups confectioners' sugar, sifted
• 2 teaspoons grated orange zest
• 2 teaspoons orange flavored liqueur or extract

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Increase the speed to medium-high and beat until light and fluffy. Add the orange zest and liqueur, beating steadily until mixed. Refrigerate the frosting for 30 to 60 minutes to firm. 

Happy baking!