Cookies and Cream Cupcakes

Who wants a cookie?  I do, I do!  No one ever turns down cookies at my house.  The boys have been giving me plenty of great ideas when it comes to new and creative cupcake flavors.  Not only that, but they have become my ultimate taste testers.  I am honored when they ask me to bake for class room parties…simply because it gives me a chance to show off! 

Today’s challenge was to incorporate that classic combo, cookies and cream.  I must admit it was easier than I thought.  I took a classic white cake recipe and added a bit more fat (sour cream) and crushed up chocolate sandwich cookies.  Simple white buttercream frosting tops them off and half of a cookie to give them a bit of crunch.

Cookies and Cream Cupcakes
Adapted from a Classic White Cake recipe
Yield – 18 regular size cupcakes

Ingredients:

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 large egg whites (3/4 cup)
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 1 tablespoon sour cream
• 15 crushed Chocolate Sandwich cookies
• 9 Chocolate sandwich cookies cut in half (for garnish)

Directions:

1.) Set rack at the middle level in the oven and preheat to 350 degrees.

2.) Line Cupcake tins with papers.

3.) In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy.

4.) Stir together flour, baking powder and salt. Set aside.

5.) Combine egg whites, milk, sour cream, and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often. Fold in the crushed sandwich cookies.

6.) Scoop 1/3 cup of batter into each cupcake liner. Bake 15-17 minutes until toothpick comes out clean. Remove cupcakes from pan and let cool completely before frosting.

Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk for the egg whites.

White Buttercream Frosting

Ingredients:

• 2 sticks unsalted butter (room temperature)
• 16oz. powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons milk or cream

Directions:

1.) Whip butter until smooth and creamy.

2.) Gradually add powdered sugar, mixing until smooth.

3.) Add milk and vanilla.

4.) Finish adding powdered sugar and blend until silky smooth.

Frost Cupcakes after they are cooled.  Top with half a chocolate sandwich cookie…YUM!

Tags: buttercream, celebration cake, Cookies, cupcake decorating, Cupcakes

This entry was posted on Wednesday, May 6th, 2009 at 1:05 pm and is filed under Baking, Cake Decorating, Celebration Cakes, Cupcakes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.