Oreo Cupcakes

Ingredients:

Cupcakes

• 24 Oreo halves, with cream filling attached
• 2 1/4 cups flour
• 1 teaspon baking powder
• 1/2 teaspoon salt
• 1 stick butter, at room temperature
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup milk (I used Unsweetened Vanilla Almond Milk)
• 1/2 cup vegetable oil
• 20 Oreo cookies, broken into pieces

Frosting

• 2 sticks butter, softened
• 1 1/2 to 2 pounds powdered sugar
• 1 teaspoon vanilla
• 1 to 2 tablespoons milk (I used Unsweetened Vanilla Almond Milk)

Directions:

Cupcakes

• Preheat oven to 350 degrees.
• Line two cupcake pans with cupcake liners.
• Place an Oreo half in each well, with the cream side facing up.
• In a medium bowl, whisk dry ingredients (flour, baking powder and salt) together and set aside.
• In a large bowl, beat sugar and butter together at medium-high speed until light and fluffy.
• Blend in egg whites, one at a time.
• Blend in vanilla extract.
• Add milk and oil, mixing until just combined.
• Mix in dry ingredients.
• Fold in Oreo pieces.
• Evenly pour mixture into cupcake pans.
• Bake for 18-20 minutes.
• Cool completely before frosting.

Frosting

• Blend butter and powdered sugar together.
• Add vanilla.
• Mix in milk.

Frost cupcakes, once cooled, and top with a quarter piece of Oreo cookie.  Makes 24 cupcakes.

Adapted from http://foodfolksandfun.blogspot.com/2011/01/cookies-and-cream-cupcakes.html.