Cookie & Cream 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 butter, softened
  • 2 teaspoons vanilla
  • 3 egg whites
  • 1 cup crushed chocolate sandwich cookies (about 10 cookies), plus 1/2 cookie for garnish for each cupcake
  • 1 container (16 ounces) vanilla
  1. Preheat oven to 350 F. Lightly grease 24 standard (2 1/2-inch) muffin 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. Spoon batter into prepared muffin cups, filling two-thirds full.
  3. Bake 20 to 25 minutes or until toothpick inserted into centers come out clean. Cool cupcakes in pans on wire rack 10 minutes. Remove to racks; cool completely.
  4. Frost cupcakes; garnish with additional cookies.
  5. Enjoy!

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