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Categories:
flour baking powder salt unsalted butter sugar eggs sour cream milk vanilla cream filled chocolate sandwich cookies sugar unsalted butter sour cream vanilla
Viewed: 68 - Published at: 2 years agoIngredients
- 1 12 cups all-purpose flour
- 2 teaspoons baking powder
- 14 teaspoon salt
- 12 cup unsalted butter, softened (1 stick)
- 34 cup sugar
- 2 large eggs
- 12 cup reduced-fat sour cream
- 2 tablespoons milk
- 12 teaspoon vanilla extract
- 5 cream-filled chocolate sandwich cookies, broken up plus some for frosting (such as oreo's)
- 2 cups confectioners' sugar
- 14 cup unsalted butter, softened (1/2 stick)
- 14 cup reduced-fat sour cream
- 14 cup vanilla extract
Method
- Cupcakes:.
- Heat oven to 350F Line 36 indents of mini muffin pans (using 3 pans total) with paper or foil liners.
- If you have only one or two pans, bake batter in batches.
- In small bowl, whisk flour, baking powder and salt.
- In large bowl, beat butter until smooth.
- Beat in sugar until fluffy.
- Beat in eggs, one at a time.
- On low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour.
- Add milk and vanilla; fold in cookie pieces.
- Divide batter among prepared cups; for ease, place batter in a resealable plastic bag, snip off a corner and pipe into cups.
- Bake at 350F for 15 minutes, until tops springs back when lightly pressed.
- Remove cupcakes to a rack; let cool.
- Frosting:.
- In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency.
- Once cupcakes have cooled, spread with frosting, about 2 teaspoons for each.
- Top with cookie crumbs, if desired.
