Cookies And Cream Cupcakes
- 1 package white cake mix
- 1 ¼ cups water
- 1/3 cup canola oil
- 3 egg whites
- 1 cup coarsely crushed cream filled chocolate sandwich cookies (about 8)
- ½ cup shortening
- 4 to 4 ½ cups confectioners’ sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Cream filled chocolate sandwich cookies and crushed cream filled chocolate sandwich cookies, optional
In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. Pour into two paper lined jumbo muffin pans.
Bake at 350 degrees F. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting over tops of cupcakes. If desired, decorate the top with whole and crushed cookies.
Yield: 12 servings
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.