Ingredients
2cupsall-purpose flour
1cupsugar
¼tspbaking soda
1½tspbaking powder
½tspsalt
¾cupunsalted butter,room temperature
3egg whites
1tspvanilla extract
½cupsour cream
½cupwhole milk
1cupchopped Oreos
1½cupsunsalted butter
4cupsconfectioners’ sugar
¼cupcream
1tspvanilla extract
crushed Oreos
Preparation
Preheat the oven to 350 degrees F. Add papers to a cupcake baking sheet. Roughly chop enough Oreos to fill up about a cup.
Sift the dry ingredients(flour, sugar, salt, baking soda and baking powder) together in a large bowl then set aside.
Next, mix the egg whites, sour cream, milk and vanilla extract in a medium bowl.
Cream butter in a stand mixer fitted with a paddle attachment, or a large bowl if using an electric hand mixer.
Beat the dry ingredients into the butter, scraping the bowl at least once, until the mixture is well-incorporated and crumbly.
Add the wet mixture to the butter and dry ingredient mixture, and mix on Low until just combined.
Fold in the chopped Oreos and mix until well distributed.
Using an ice cream scooper, divide the mixture evenly into cupcake papers.
Bake for about 15 to 20 minutes or until slightly golden at the edge and bouncy in the middle.
Beat the butter until light and fluffy. Add the confectioners’ sugar, vanilla, and cream and mix.
Crush the Oreos, add to the buttercream and mix until combined.
Transfer buttercream to a piping bag.
Pipe the buttercream on top of the cupcake and sprinkle with crushed cookie dust and or top with an Oreo if desired.
