Name: Patriotic Cookies & Cream Cupcakes
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: 1/2 cup butter, softened -; 1-2/3 cups sugar -; 3 large egg whites, room temperature -; 2 teaspoons vanilla extract -; 2-1/4 cups all-purpose flour -; 3 teaspoons baking powder -; 1/2 teaspoon salt -; 1 cup 2% milk -; 10 Oreo cookies, coarsely crushed (about 1 cup) -; Frosting: -; 3/4 cup butter, softened -; 6 cups confectioners' sugar -; 1/2 teaspoon clear or regular vanilla extract -; 3 to 4 tablespoons 2% milk -; Blue and red paste food coloring -; Star sprinkles -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Patriotic Cookies & Cream Cupcakes

1. 1/2 cup butter, softened -

2. 1-2/3 cups sugar -

3. 3 large egg whites, room temperature -

4. 2 teaspoons vanilla extract -

5. 2-1/4 cups all-purpose flour -

6. 3 teaspoons baking powder -

7. 1/2 teaspoon salt -

8. 1 cup 2% milk -

9. 10 Oreo cookies, coarsely crushed (about 1 cup) -

10. Frosting: -

11. 3/4 cup butter, softened -

12. 6 cups confectioners' sugar -

13. 1/2 teaspoon clear or regular vanilla extract -

14. 3 to 4 tablespoons 2% milk -

15. Blue and red paste food coloring -

16. Star sprinkles -

How to cook deliciously - Patriotic Cookies & Cream Cupcakes

1. Stage

Preheat oven to 350°. Line 24 muffin cups with paper or foil liners.

2. Stage

In a large bowl, cream butter and sugar until crumbly. Add 1 egg white at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in cookie crumbs.

3. Stage

Fill prepared cups two-thirds full. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

4. Stage

In a large bowl, combine butter, confectioners' sugar and vanilla; beat until smooth. Add enough milk to make a stiff frosting. Remove 1 cup frosting to a small bowl; tint with blue food coloring. Divide remaining frosting in half; tint 1 portion red and leave remaining portion plain.

5. Stage

Cut a small hole in the tip of a pastry bag; insert a #1M star pastry tip. Fill bag with plain frosting; pipe over 9 cupcakes. With red frosting, pipe 9 more cupcakes. Pipe remaining cupcakes blue; top with sprinkles. Arrange cupcakes on a large platter, forming a flag.