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These Cookies & Cream cupcakes are to die for! They are the perfect amount of both Oreo cookie and cream. Once you eat one...there's no stopping.
Equipment needed:
-2 muffin tins, holding 12 muffins each
-24 paper muffin liners
-2 medium sized mixing bowls
-A kitchen mixer of some kind (Kitchenaid, hand mixer)
-Spatula for scraping sides of bowl
-Measuring cups
Ingredients needed:
-24 Oreo cookies (I use double stuf Oreos)
-2 1/2 cups flour
-1 2/3 cup sugar
-1 tsp. baking powder
-1/2 tsp. salt
-1/2 cup butter, room temperature
-3 egg whites, room temperature
-2 tsp. vanilla extract
-1 cup milk
For the Frosting:
-2 sticks butter, softened
-6 cups powdered sugar
-1 tsp. vanilla
-1-3 tbsp. milk
Equipment needed:
-2 muffin tins, holding 12 muffins each
-24 paper muffin liners
-2 medium sized mixing bowls
-A kitchen mixer of some kind (Kitchenaid, hand mixer)
-Spatula for scraping sides of bowl
-Measuring cups
Ingredients needed:
-24 Oreo cookies (I use double stuf Oreos)
-2 1/2 cups flour
-1 2/3 cup sugar
-1 tsp. baking powder
-1/2 tsp. salt
-1/2 cup butter, room temperature
-3 egg whites, room temperature
-2 tsp. vanilla extract
-1 cup milk
For the Frosting:
-2 sticks butter, softened
-6 cups powdered sugar
-1 tsp. vanilla
-1-3 tbsp. milk
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Signing UpStep 1Prepare for the cupcakes
a. Preheat the oven to 350 degrees
b. Line 2 cupcake tins with 24 paper liners
c. Pull Oreos apart, place one Oreo in bottom of each liner, cream side up (save other side of cookie for crushing and adding to batter)
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no sugar in your ingredients... :-(
how much sugar needed please please pretty please!!