TLC Cooking "Cookies & Cream Cupcakes"

Cookies Cream Cupcakes

Cookies & Cream Cupcakes

YIELD Makes 24 cupcakes
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INGREDIENTS

2‑1/4	cups all-purpose flour
1	tablespoon baking powder
1/2	teaspoon salt
1‑2/3	cups sugar
1	cup milk
1/2	cup (1 stick) butter, softened
2	teaspoons vanilla
3	egg whites
1	cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
1	container (16 ounces) vanilla frosting

PREPARATION:

Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.
Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
Frost cupcakes; garnish with additional crushed cookies.

This recipe appears in: Cupcakes

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