1cupUnsalted butteror 2 sticks of butter - room temperature
1tspVanilla extract
2cupsPowdered sugar
¼cupHeavy cream
¼tspSalt
1cupFinely blended oreos
Instructions
CUPCAKES
Preheat the oven to 180º C.
Line a muffin pan with liners. Give the wrappers a quick spritz of nonstick cooking spray before filling them to prevent cakes from sticking. Keep aside.
In a mixing bowl combine the butter and sugar, beat using an electric mixer for 1-2 minutes until it is fluffy. Add the egg whites and mix with a spatula. Add the sour cream, milk and vanilla extract. Beat lightly with the electric mixer.
In a separate mixing bowl, combine the flour, baking soda and salt. Gradually add the dry mixture to the wet ingredients by adding a few spoon at a time. Add the crushed oreos. Mix until just incorporated. Fill the muffin liners ¾th full.
Bake for 16 minutes. Insert a toothpick to check if it is cooked, a few moist crumbs remain on a toothpick. Transfer to a rack and let the cupcakes to cool completely before adding the frosting.
COOKIES AND CREAM FROSTING
Beat the butter, cream, vanilla, and salt using an electric mixer until smooth. Gradually add the powdered sugar, then beat on high for 2 minutes.
Place the Oreos in a food processor and process until they are finely powdered. Fold the crumbs into the frosting.
Tip: Make sure the oreos are finely powdered otherwise the chunks will get stuck to the piping tip.
TO ASSEMBLE
Transfer the buttercream into a piping bag and fit it with your desired tip. Push the buttercream down into the bag and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes. Top each cupcake with an oreo if desired.