INGREDIENTS
| 2‑1/4 | cups all-purpose flour |
| 1 | tablespoon baking powder |
| 1/2 | teaspoon salt |
| 1‑2/3 | cups sugar |
| 1 | cup milk |
| 1/2 | cup (1 stick) butter, softened |
| 2 | teaspoons vanilla |
| 3 | egg whites |
| 1 | cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish |
| 1 | container (16 ounces) vanilla frosting |
PREPARATION:
- Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
- Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.
- Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
- Frost cupcakes; garnish with additional crushed cookies.
No comments:
Post a Comment