I wanted to start off on the right foot this year. Something healthy, maybe? I considered that… and decided instead for something yummy and delicious. Let’s call it a “reward” for how well you’ve done keeping your resolutions for the past 72 hours. Did you resolve to work on your diet? Portion control maybe? Can you exercise some self control and eat just one Oreo cookie? That’s pretty challenging for me, but I found a resolution solution! An Oreo cupcake. There is only one cookie folded into each perfectly scrumptious cupcake. See, resolution kept.
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
24 Oreo cookie halves
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves. I used regular buttercream frosting but I’m sure this frosting that was with the original recipe is great too:<
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream