Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

Yields 24

Ingredients:

24 Oreo Cookies

2 ¼ c flour

1 tsp. baking powder

½ tsp. salt

130g unsalted butter

1 2/3c sugars

3 egg whites

2 tsp. vanilla extract

1 c milk

Directions:

Preheat oven to 150°C Fan Bake. (See "The Oven" tab on my blog before starting your oven).
Line the trays with 24 cupcakes papers.

Place Oreo halves in the bottom of each liner. I used a palette knife to slit them in half. Use the other part of the left over Oreo Cookie to be added into the mixture at the end.

Sift the flour, baking powder and salt and set aside.

Beat the butter for 2 minutes, then add the sugar and beat until light and fluffy, this should take about 2-3 minutes.

Beat in the egg whites for another 2 minutes. Make sure you scrap the bowl down a few times.

Beat in the vanilla extract. Then add half the dry ingredients and half the milk and beat being careful not to overbeat, as the mixture will get tough. Then repeat using the other half of the dry ingredients and the remaining half of the milk. At this stage you can gently fold in the left over oreo cookies (make sure they are broken up).

Divide the mixture evenly between the cupcake papers and bake for 12-15 minutes depending on your oven.

You will know when they are baked as when you use a baking skewer it will come out clean.

Remove the cupcakes immediately onto wire racks and once they have cooled you can pipe on the buttercream.

Whipped Cream Buttercream

215 g butter (softened)

950g icing sugar

2 tablespoons boiling water

1/2 c thickened cream

2 teaspoons vanilla extract

Cream butter for about 2-3 minutes until light and fluffy. Add 1/2 the icing sugar and the boiling water and mix until creamy. Add the remainder of the icing sugar, thickened cream and the vanilla extract and beat until creamy. You made need a little more icing sugar, will depend on the consistency you are after.
Source: annies-eats.com.