These are by far the best cupcakes that I have ever made. They are cookies n cream cupcakes, and as you can see the cookie bits managed to not sink to the bottom. It almost looks like a blueberry muffin when you open. And, to make it even more awesome, they were very light, fluffy and delicious. If only I had been able to make an equally awesome frosting. Instead, we bought some chocolate frosting and iced the cupcakes with it. Nothing fancy- hence no pictures with icing on top. I definitely would encourage anyone who is a cupcake fan to try this recipe.
- 1 stick of butter/margarine melted (on defrost!) and then let it cool- don’t add it while hot!
- 1 cup milk
- 2 teaspoons vanilla
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon of salt
- 1 1/2 cups sugar
- 3 large egg whites
- 1 cup of chocolate sandwich cookies crushed (or more!)
- Preheat the oven to 350° and line a cupcake pan with foil liners.
- In a large bowl mix the butter, milk, and vanilla until it is thick and fluffy.
- In a separate bowl mix together your flour, baking powder, sugar, and salt.
- Add the flour mixture to the butter mixture a little bit at a time. Mix it at low speed until well combined. Then add the egg whites one at a time. Beat until well mixed.
- Stir in the crushed cookies- make sure they are evenly dispersed!
- Fill the cupcake liners about 1/2-2/3 full. Bake for 15-17 minutes. The top should be springy when you touch it. You can always use the toothpick trick for this, too.
- Remove from pan and let cool. After cool- frost with flavor of choice! (I suggest chocolate or cream cheese.)
From watching cupcake wars, I’ve been trying to learn to make awesome, kick ass cupcakes. My vanilla cupcakes are pretty freaking delicious. I have yet to perfect an icing recipe- so I’m going to leave that off. Until I do, I would suggest googling some icing recipes or using something out of a jar. But it will happen. Thus far my experimental icing just hasn’t been a success. And I’ve wasted tons of powdered sugar trying to figure it out. So I’m not going to put you guys through the same thing. After I perfect some sort of icing recipe I will post it.
- 1/2 cup of butter/margarine softened
- 2/3 cup of sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups of all purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of milk
- Preheat oven to 350°. Line muffin/cupcake pan with liners. I prefer to use foil wrappers because they don’t stick to the pan or the cupcake- but you can go for paper, and you can even grease the pan and just pop them out without liners, too.
- Beat butter, vanilla, and sugar until they are light and fluffy. Add the eggs one at a time, beating after adding each egg.
- In a separate bowl mix together flour, baking powder, and salt.
- Add the flour mixture and the milk- alternating. Pour in some flour, mix it. Pour in some milk, mix it. So on. Make sure that your batter doesn’t get too thin, though! You might not need all of the milk.
- Evenly fill each of the cups. About 1/2 to 2/3 full of batter.
- Bake for 15-17 minutes. Usually after 15 mine are done. The top of the cupcake should be spongy/springy. What I do is set the timer for 15, and give it more time if needed. Over baking will cause the cupcakes to come out dry.
- Remove from cups, and let cool before icing.
- Frost/ice your cupcakes! You can try a homemade frosting or something out of a jar.
My goal for today was to make Apple Crisp Cupcakes, but it didn’t turn out quite as I had expected! I ended up being able to salvage the project- just barely. But it was a good experience. I’ve never really made homemade cupcakes before, but after watching Cupcake Wars regularly, I’ve been wanting to try. These didn’t turn out as good cupcakes- but the crisp I made was pretty awesome.
Apple Crisp Cupcake Recipe
1 1/2 C. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 C. granulated sugar
1/2 C. unsalted butter, melted and cooled slightly
1/2 tsp. vanilla
1/3 C. milk
1 apple, peeled, cored and diced
3/4 C. packed light brown sugar
1 tsp. ground cinnamon
3 Tbs. unsalted butter, at room temperature
1 C. whipping cream
1/2 C. packed light brown sugar
1/4 C. light corn syrup
1 Tbs. unsalted butter
1/4 tsp. salt