Ingredients:
For Cupcake:
Unsalted butter 175 gm
Caster sugar 1-1/2 cups
All-purpose flour 2 cups
Baking powder 2 tsp
Salt 1/4 tsp
Egg whites 6
Milk 3/4 cup
Vanilla extract 2 tsp
Yogurt 1 tbsp
Oreo cookies crushed 15
Oreo mini for topping
Oreo cookies (half with the cream side in the lined tin) 12
For Butter Cream Frosting:
Unsalted butter 225 gm
Icing sugar 450 gm
Vanilla essence 1 tsp
Milk or cream 2 tbsp
Oreo crushed 4-5 (remaining half side)
Direction:
For cupcake:
Preheat oven on 180 degrees C on gas mark 4.
Line cupcake tray with cupcake liners and keep Oreo cookies.
Now put butter and sugar in large bowl and beat it nicely until light and fluffy.
Then sieve flour, baking powder and salt in other bowl and keep it aside.
Now put egg whites, vanilla essence, yogurt and salt in other bowl and beat it nicely.
Then put half flour mixture and half egg whites mixture in butter mixture and mix it nicely with spatula.
Put remaining flour mixture and egg whites mixture and mix it nicely with spatula.
Now put crushed cookies and mix it nicely.
Then fill cupcake liners 3/4 with cookies mixture.
Now bake in preheated oven for 15 to 17 minutes or until toothpick inserted comes out clean.
Take out cupcakes from oven, remove from cupcake tray and cool it on wire rack.
For butter cream frosting: Beat butter in bowl until creamy.
Now add icing sugar and beat it nicely with electric beater.
Then put vanilla essence and milk or cream and mix it nicely.
Add crushed cookies and mix it nicely with spatula.
Now top cupcakes with 1tsp frosting or pipe with piping bag.
Then sprinkle crushed cookies, garnish with Oreo mini and serve warm or cold.
