Cookies and Cream Cupcakes

Yields: 24 cupcakes

Ingredients:

·  2 ½ cups all purpose flour

·  1 tablespoon baking powder

·  ½ teaspoon salt

·  1 2/3 cups sugar

·  ½ cup butter, softened

·  1 cup milk

·  2 teaspoons vanilla

·  3 egg whites

·  1 cup crushed Oreo cookies

·  Vanilla frosting

Directions:

·  Preheat oven to 350°F.

·  Line 24 muffin pans cups with paper liners.

·  Sift flour, baking powder and salt together in a large bowl. Stir in sugar.  Add butter, milk and vanilla; beat with a mixer for 30 seconds on low speed.  Beat at medium speed for 2 minutes.  Add egg whites; beat 2 minutes.  Stir in crushed cookies.

·  Spoon batter in to prepared muffin pans.  Bake for 20 minutes or until toothpick comes out clean.

·  Cool pans on wire racks for 10 minutes before transferring the cupcakes to the wire racks to cool completely.

·  Frost the cupcakes and garnish with additional crushed cookies if desired.