Minnie Mouse® Cupcakes recipe
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Ingredients
- 36 chocolate sandwich cookies (such as Oreo®) 2 tablespoons all-purpose flour 3 ⅓ cups all-purpose flour 1 ½ teaspoons baking powder ¾ teaspoon salt ¾ cup butter, room temperature 2 ½ cups white sugar 1 ½ cups 1% milk 3 teaspoons vanilla extract 5 egg whites ¾ cup salted sweet cream butter, softened 3 teaspoons Mexican vanilla extract 6 cups powdered sugar 1 ½ (8 ounce) packages cream cheese, softened 4 drops pink food coloring (such as Wilton® Rose Icing Color), or as desired 2 packages mini chocolate sandwich cookies (such as Oreo®)
Nutrition Info
- 477 caloriescarbohydrate: 72 gcholesterol: 31 mgfat: 19.4 gfiber: 1.5 gprotein: 4.1 gsaturatedFat: 8.8 gservingSize: -sodium: 424.4 mgsugar: 49.9 gtransFat: : -unsaturatedFat: : -
Directions Minnie Mouse® Cupcakes
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl, toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up.
Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.
Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven transfer to a wire rack to cool completely, about 30 minutes.
Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry.
Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.