Cookies & Cream Cupcakes the Editors of Publications International, Ltd.
Cookies & Cream Cupcakes
Makes 24 cupcakes
|2-1/4||cups all-purpose flour|
|1||tablespoon baking powder|
|1/2||cup (1 stick) butter, softened|
|1||cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish|
|1||container (16 ounces) vanilla frosting|
- 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.
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