Patriotic Cookies & Cream Cupcakes

Name: Patriotic Cookies & Cream Cupcakes
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2 dozen.
Ingredients: 1/2 cup butter, softened; 1-2/3 cups sugar; 3 large egg whites, room temperature; 2 teaspoons vanilla extract; 2-1/4 cups all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 cup 2% milk; 10 Oreo cookies, coarsely crushed (about 1 cup); FROSTING:; 3/4 cup butter, softened; 6 cups confectioners' sugar; 1/2 teaspoon clear or regular vanilla extract; 3 to 4 tablespoons 2% milk; Blue and red paste food coloring; Star sprinkles

TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling YIELD: 2 dozen.

Bring on the red, white and blue with these creative cupcakes, perfect for the Fourth of July, Memorial Day or any favorite occasion. With some delicious and colorful frosting and a careful arrangement, your sweet display will be a patriotic nod to our great American flag. —Rebecca Wetherbee, Marion, Ohio

Ingredients

1/2 cup butter, softened
1-2/3 cups sugar
3 large egg whites, room temperature
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
10 Oreo cookies, coarsely crushed (about 1 cup)
FROSTING:
3/4 cup butter, softened
6 cups confectioners' sugar
1/2 teaspoon clear or regular vanilla extract
3 to 4 tablespoons 2% milk
Blue and red paste food coloring
Star sprinkles

Directions

1. Preheat oven to 350°. Line 24 muffin cups with paper or foil liners.
2. In a large bowl, cream butter and sugar until crumbly. Add 1 egg white at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in cookie crumbs.
3. Fill prepared cups two-thirds full. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
4. In a large bowl, combine butter, confectioners' sugar and vanilla; beat until smooth. Add enough milk to make a stiff frosting. Remove 1 cup frosting to a small bowl; tint with blue food coloring. Divide remaining frosting in half; tint 1 portion red and leave remaining portion plain.
5. Cut a small hole in the tip of a pastry bag; insert a #1M star pastry tip. Fill bag with plain frosting; pipe over 9 cupcakes. With red frosting, pipe 9 more cupcakes. Pipe remaining cupcakes blue; top with sprinkles. Arrange cupcakes on a large platter, forming a flag.

Nutrition Facts

1 cupcake: 338 calories, 11g fat (7g saturated fat), 26mg cholesterol, 230mg sodium, 58g carbohydrate (46g sugars, 1g fiber), 2g protein.