This week I had a special order for Cookies and Cream Cupcakes. After researching and experimenting, this is what I came up with. I used my favorite frosting recipe-Wilton's basic white, and topped the cupcakes with cookies and cream sprinkles and mini oreos. This recipe was a huge success. It was declared DELISH by my taste-tasters (both old and young). ENJOY!! You are Prayed for and Loved Dearly by your Heavenly Father!
Cookies and Cream Cupcakes
(Adapted from Paula Deen Best Dessert Special Collector’s Issue)
Ingredients:
1 1/2 cups butter, softened
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 Tbs baking powder
1 tsp salt
1 1/2 cups whole milk
12-16 coarsely crushed cream-filled chocolate wafer cookies (Oreos)
White Frosting (see below)
Garnish: mini oreos and cookies and cream sprinkles(I buy the Wilton brand cookies and cream sprinkles but you could also use finely crushed oreos)
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 Tbs baking powder
1 tsp salt
1 1/2 cups whole milk
12-16 coarsely crushed cream-filled chocolate wafer cookies (Oreos)
White Frosting (see below)
Garnish: mini oreos and cookies and cream sprinkles(I buy the Wilton brand cookies and cream sprinkles but you could also use finely crushed oreos)
Directions:
Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners.
In a large bowl, beat butter and sugar at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in crushed cookies. Spoon batter into prepared muffin cups. Bake for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Pipe or decorate with white frosting. Garnish with mini oreos and cookies & cream sprinkles (or crushed oreos).
In a large bowl, beat butter and sugar at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in crushed cookies. Spoon batter into prepared muffin cups. Bake for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Pipe or decorate with white frosting. Garnish with mini oreos and cookies & cream sprinkles (or crushed oreos).
WILTON WHITE ICING
(Yield: 3 cups-enough to frost 24 cupcakes)
Ingredients:
1/2 teaspoon Clear Vanilla Extract
1/2 teaspoon Almond Extract
4 tablespoons water
1 cup solid vegetable shortening (Crisco)-
I use the Crisco Sticks (1 stick per recipe)
1 lb. sifted confectioners' sugar (approximately 4 cups)
Directions:
Sift confectioners' sugar in a large mixing bowl. Set aside. Cream shortening, flavorings, and water. Gradually add sifted dry ingredients and mix on medium speed with your mixer until all ingredients have been thoroughly mixed together Blend an additional minute or so, until creamy. Fill a Decorators Bag with the icing and fit with whatever tip you like to decorate. Pipe Frosting onto tops of cupcakes in pretty patterns or designs.
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