COOKIES & CREAM CUPCAKE

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Ingerdients:

 

 

 

Cupcake:

 

1: 170g unsalted butter, softened

2: 1 1/2 cups caster sugar

 

3: 2 cups all purpose flour

 

4: 2 tsp baking powder

 

5: 1/4 tsp salt

 

6: 6 large egg whites (3/4 cup)

 

7: 3/4 cup milk

 

8: 2 tsp vanilla extract

 

9: 1 tbs yogurt

 

10:15 (crushed) Oreo cookies

 

11:mini oreo (for garnish)

 

12:12 Oreo cookies (half with the cream side in the lined tin)

 

 

 

Butter Cream Frosting:

 

 

1: 220g unsalted butter (room temperature)

 

2: 450g powdered sugar

 

3: 1 tsp vanilla

 

4: 2 tbs milk or cream

 

5: Oreo 4 to 5 ( remaining from the cookies lined in the tin crushed)

 

 

 

Recipe:

 

 

Cupcake:

 

1: Set rack at the middle level in the oven and preheat to 350f, 180c, gas mark 4

 

2: Line Cupcake tins with papers &half cook with the cream.

 

3: In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy.

 

4: Stir together flour, baking powder and salt. Set aside.

 

5: Combine egg whites, milk, yogurt, and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often. Fold in the crushed sandwich cookies.

 

6: Scoop 1/3 cup of batter into each cupcake liner. Bake 15-17 minutes until toothpick comes out clean. Remove cupcakes from pan and let cool completely before frosting.

 

 

 

Butter Cream Frosting:

 

 

1: Whip butter until smooth and creamy.

 

2: Gradually add powdered sugar, mixing until smooth.

 

3: Add milk or cream and vanilla.

 

4: Finish adding powdered sugar and blend until silky smooth, now add the crushed cookies mix.

 

5: Frost Cupcakes after they are cooled.  Top with mini Oreos.

 

6: serve and enjoy.

 

 

 

By Faiza Zarif

(Cook With Faiza)