• Jenny Espino

Try the Grey Stuff: A Disneyland Treat Copycat Recipe

Sometimes, you just need to feel a bit of THE MAGIC in the comfort of your own home! I have made a few Disneyland copycat recipes before, but this is my first time blogging about it! The Grey Stuff is a simple, decadent and really DELICIOUS treat (Don't believe me? Ask the dishes!) haha... see what I did there? Let me know in the comments if you try this recipe out and what you think!


*Disclaimer: The following blog post contains affiliate links where I will earn a commission from purchases made after following said links.



Ok, let's start with what you'll need! I got some Oreos, I made my own frosting, but store-bought is fine too, shortbread cookies, raspberry jam (I'd go with seedless, but since I had my groceries delivered from W+, and they didn't have seedness, they gave me seeded - which is totally fine), red velvet mini cupcakes (with the tops cut off), and sprinkles! I couldn't find the sprinkles that I used, but here are some that are similar: Black Sprinkle Set | Gold Sprinkle Set.

So first thing's first, you'll want to throw those Oreos in a food processor and ground them up until they transform into a course sand-like texture.


Then, you'll add your cookie grounds into your frosting. I used a mixer, but you'd totally be able to do this by hand too.


Once that was completed, I transferred the frosting into a piping bag, and used a 1M frosting tip. After posting a video on the ol' gram... I didn't realize that not everyone uses the put the bag in the cup trick, so what I do, is get my piping bag/tip ready, and stick it into a tall cup, and flip the piping bag's edges over the cup, then I take a rubber spatula and scrape the frosting into the piping bag until it's full.



Now, you'll want to lay out your shortbread cookie and place a dollop of raspberry jam right in the middle.


Now, put a red velvet mini cupcake upside down on top of the dollop. I just cut off the tops of each cupcake to give it a flatter surface. When I baked them, I used this mini cupcake tin and also Baker's Joy cooking spray - it really helps make your cakes not stick to the pan! Then, I added another dollop of the jam on top of that.


Now, just LOAD IT UP with a big swirl of Oreo frosting covering the whole cupcake and jam. Make it mountainous!

Don't forget the sprinkles! You can also sprinkle with any leftover Oreo cookie crumbles!




RECIPE:

Ingredients...


Instructions...

  1. Bake your Red Velvet mini cupcakes as directed on the box (or even better from scratch if you should choose). Once baked, cut the tops off of each cupcake.

  2. Put the Oreos in a food processor until they transform into a coarse sand-like texture.

  3. Mix your Oreo crumbles into the frosting. You can use a mixer, but you can easily fold it in by hand as well.

  4. Transfer the Oreo frosting into a piping bag, with a star tip (with a larger opening).

  5. Place a shortbread cookie on a flat working space or plate.

  6. Add a small dollop of raspberry jam in the middle of the cookie.

  7. Place an upside-down red velvet mini cupcake on top of the dollop of jam.

  8. Put another dollop of raspberry jam on top of the mini cupcake.

  9. Frost the entire shortbread cookie surface and on top of the mini cupcake and jam. Create a mountain of frosting.

  10. Add sprinkles, and enjoy!







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