Oreo Cupcakes

Preheat the oven to 350f and line 24 muffin cups with baking cups.

In a medium bowl , whisk together flour , baking powder and salt.

In a large bowl , cream together the sugar and the butter until light and fluffy.

Beat in vanilla extract , then beat in the egg whites one at a time , making sure each is fully incorporated before adding the next.

Working in 4 or 5 additions , alternately add the flour mixture and the milk to the sugar mixture.

Keep the mixer on low speed while you do this.

When just combined , stir in the crushed oreos.

Spoon batter evenly into muffin tins , filling each about 2 / 3 full.

Bake for 15-18 minutes at 350f , until a toothpick comes out clean.

Cool completely on a wire rack before frosting.

Store in an airtight container if not serving the same day.

Just be sure to let the pan cool completely before filling it up again.

Variation: to make plain vanilla cupcakes , simply omit the oreos.

You might end up with only about 18 cupcakes , but as long.

all-purpose flour, baking powder, salt, sugar, butter, vanilla extract, egg whites, milk, oreo cookies, powdered sugar