Oreo Cupcakes
2 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
2 tsp vanilla extract
3 egg whites, room temperature
3/4 cup milk
1 1/4 cups crushed oreo cookies (10 cookies)
Preheat the oven to 350F. Line 24 muffin cups with baking cups.In a medium bowl, whisk together flour, baking powder and salt.In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed oreos.Spoon batter evenly into muffin tins, filling each about 2/3 full.Bake for 15-18 minutes at 350F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).Cool completely on a wire rack before frosting.
Preheat the oven to 350F. Line 24 muffin cups with baking cups.In a medium bowl, whisk together flour, baking powder and salt.In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed oreos.Spoon batter evenly into muffin tins, filling each about 2/3 full.Bake for 15-18 minutes at 350F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).Cool completely on a wire rack before frosting.
Store in an airtight container if not serving the same day.
Makes 24 cupcakes
Makes 24 cupcakes
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