Indulge: Peppermint Cookies n' Cream Cupcakes

Let me just start by saying. This is not the healthiest recipe. However, it is better than purchasing cupcakes from a grocery store, or even some bake shops that uses shortening and fillers. If you are going to indulge in a holiday treat, these peppermint cookies n' cream cupcakes are certainly worthy. And, they happen to make great cake truffles...if for some reason your first batch doesn't come out right. 

Ordinarily I don't bake or cook with white flours. That said, the cake flour in this recipe truly improves the light-as-air feel to the cupcake, which I find essential to a good cookies n' cream flavor. Cream cheese frosting happens to be my favorite, as I somehow justify that low fat cream cheese is much healthier than butter - which it is in moderated quantities. So, folks, moderate yourself when making this frosting. You won't want to, but your belly will thank you later. 

Ingredients:

Cupcakes:

24 Oreos

3 c. cake flour, sifted
1 tsp. baking powder
1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 1/2 c. sugar
3 large egg whites (or egg substitute)
1 ½ tsp. peppermint extract
1 cup non-dairy milk (such as unsweetened almond milk)
10 Oreos roughly chopped in large chunks

Peppermint Frosting:
8 oz. low fat cream cheese, at room temperature
4 tbsp. unsalted butter, at room temperature
1 tsp. peppermint extract

¼ tsp. vanilla extract
2 1/2 cups confectioners’ sugar

For decoration:
Oreo cookie halves
crushed candy canes

 

Directions:

1.       Preheat oven to 350 degrees Fahrenheit.

2.       Place cupcake foils into cupcake pan and 1 Oreo into the bottom of each.

3.       Mix cake flour, baking powder and salt in a small bowl. Set aside.

4.       Cream butter and sugar in a large bowl, whipping about 2-3 minutes.

5.       Add one egg white at a time to large bowl. Whipping for 30 seconds after each addition.

6.       Measure peppermint extract and combine in large bowl.

7.       Gradually add flour mixture and milk to large bowl until all ingredients are combined. Batter should resemble a pancake batter in thickness.

8.       With a spatula, stir in Oreo pieces gently.

9.       Add about ¼ c. of batter to each cupcake foil and place in oven.

10.   Bake for 20 minutes, rotating the pan halfway through.

11.   Remove from oven and allow to cool completely before frosting and decorating.

Further Cookies N' Cream inspiration can be found here.