Cookie Monster!

     Mr. Bloom has never really requested cupcakes, because he says he likes cakes better.  I think they are about the same.  What is not to love about your own little individual cake!? 24 times over!  I call it portion control!! Lol.  As I mentioned in my last post… I have loved everything that I have made from my KitchenAid Cookbook.  When I saw these cupcakes, I knew that I had to try them.  I love cookies and cream ice cream, so I figured I would love these cookies and cream cupcakes! 

Cupcake Ingredients

- 2 ¼ cups all-purpose flour

- 1 tablespoon baking powder

- ½ teaspoon salt

- 1 2/3 cups sugar

- 1 cup milk

- ½ cup (1 stick) butter, softened

- 2 teaspoons vanilla

- 3 egg whites

- 1 cup crushed chocolate sandwich cookies (about 10 cookies), 

plus additional for garnish (I used Oreo’s of course!)

• Preheat oven to 350 degrees.  Line 24 standard muffin cups with paper baking cups; set aside.

• Sift flour, baking powder and salt together in large bowl.  Sift in sugar.  
• I got a sifter! Funnily enough, I liked the strainer I had better.  And I accidentally left this one in water and it rusted.. OOPS! Note to you: Don't do that. :)

• Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds.  

• Add egg whites; beat 2 minutes.
• I was a little afraid to separate eggs, but Mr. Bloom showed me how it was done.   I am sure there is a tool for this as well, but Mr. Bloom will do for now! 

• Stir in 1 cup crushed cookies.  
• I was ready to put them in a ziploc and smash them to death.  Luckily, my sister in law gave me the idea to put them in the food processor! 

 

• Spoon batter into prepared muffin cups.

 

 

• Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean.  
• Cool cupcakes in pans on wire racks 10 minutes.  
• Remove to racks; cool completely.

Creamy Frosting Ingredients

- 1/3 cup plus 2 tablespoons of all-purpose flour

- Dash of Salt

- 1 cup milk

- ½ cup shortening

- ½ cup (1 stick) butter, softened

- 1 ¼ cups sugar

- 1 ½ teaspoons vanilla

• Combine flour and salt in 2-quart saucepan.  Gradually stir in milk until well blended.  Cook over medium heat until thickened, stirring constantly.  Cool.
• Beat shortening and butter in large bowl with electric mixer at high speed until creamy.  Add sugar, beat until light and fluffy.  Blend in vanilla.  Add cooled flour mixture; beat until smooth.

• Frost the cupcakes and sprinkle the rest of the cookie crumbles on top for garnish! 

     These cupcakes are the best cupcakes I have ever had.  I may be biased.  I took them to work and everyone enjoyed them.  Or so they said! ;) . I honestly think that these are the first cupcakes I have ever made from scratch.  It may be due to the fact that I had never owned cupcake pans before.  Haha.  A friend bought me a cupcake cookbook and these pans, so I am looking forward to making many more mini cakes! 

With that, Enjoy!