Cookies and Cream Cupcakes

adapted from Brenda's Canadian Kitchen

Yield: 24 cupcakes

24 Oreo halves, with cream filling attached

2 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

8 T unsalted butter, at room temperature

1 2/3 cup sugar

3 large egg whites, at room temperature

2 tsp vanilla extract

1 cup half and half

20 Oreo cookies, coarsely chopped (I used the remaining cookie half.)

For garnish:

Oreo cookie crumbs (Made with the remaining four cookie halves.)

24 Mini Oreo cookies

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 half and half and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the coarsely chopped Oreos until evenly incorporated, be 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.

Buttercream Frosting

1/2 cup shortening

1/2 cup (1 stick) butter, softened

1 tsp. vanilla extract

4 cups sifted powdered sugar

2 T half and half (Use additional to get the right consistency to pipe the frosting, about 3-4 total.)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add half and half and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Makes about 3 cups of frosting.

Source: adapted from Wilton

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with mini Oreos.