Cookies N Cream Minis Cupcakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Family Circle. I plan on using Splenda for baking, and sugar free Oreo's. I do not plan to use the frosting. Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup unsalted butter, softened (1 stick) |
3/4 cup sugar |
2 large eggs |
1/2 cup reduced-fat sour cream |
2 tablespoons milk |
1/2 teaspoon vanilla extract |
5 cream-filled chocolate sandwich cookies, broken up plus some for frosting (such as oreo's) |
2 cups confectioners' sugar |
1/4 cup unsalted butter, softened (1/2 stick) |
1/4 cup reduced-fat sour cream |
1/4 cup vanilla extract |
Directions:
1. Cupcakes:.
2. Heat oven to 350°F Line 36 indents of mini muffin pans (using 3 pans total) with paper or foil liners. If you have only one or two pans, bake batter in batches.
3. In small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time.
4. On low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. Add milk and vanilla; fold in cookie pieces. Divide batter among prepared cups; for ease, place batter in a resealable plastic bag, snip off a corner and pipe into cups.
5. Bake at 350°F for 15 minutes, until tops springs back when lightly pressed. Remove cupcakes to a rack; let cool.
6. Frosting:.
7. In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency.
8. Once cupcakes have cooled, spread with frosting, about 2 teaspoons for each. Top with cookie crumbs, if desired.
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