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Cupcakes help to make cake more portable, either in a packed lunch or just the right size for little toddler hands in need of a quick jolt of sugar.
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Cookies Cream Cupcakes
by the Editors of Easy Home Cooking Magazine
Cookies & Cream Cupcakes
Yield: Makes 24 cupcakes
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:
1.
Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
2.
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.
3.
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.
4.
Frost cupcakes; garnish with additional crushed cookies.
This recipe appears in: Cupcakes
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Cookies Cream Cupcakes." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/cookies-cream-cupcakes-recipe.htm> 16 May 2008.
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