CUPCAKES AND COOKIES, ALL ROLLED INTO 1!
There is the old saying that the best things come in pairs. This holds true especially for desserts and treats. What two better pairings could surpass that of cupcakes and cookies? This quick and simple Cookies and Cream Cupcakes recipe will be a hit for any occasion. So whether you are attending a birthday party, dinner event, or even a movie night, these cupcakes are a sure fire hit with anyone. What will really elevate your cupcakes is the use of The Bake Markets white Cake mix.
The Cupcake Mix the Professional Bakers Trust
That is right, professional bakers all across North America trust this White Cake Mix. If you go into a local bakery, chances are this cake mix is the same cake mix you are using for these cupcakes. No need to be a professional baker to provide a quality cupcake. This white cake mix a simple to make and fail proof.
Cookies & Cream Cupcakes Not your Thing, Explore More
If cookies and Cream is not your cup of tea, fear not! This White Cake Mix is so versatile, you can explore any type of flavor in it. If you are looking for something utilizing fruit filings, make sure to check out our line of 2lb pouches of fruit fillings. These simple to use pouches are perfectly shaped so that you can fill your cupcakes with Apple, Pineapple, or even Raspberry! Do not forget the splash of color on top as well! Sprinkles do wonders. Check out the Rainbow Sprinkles that add the perfect amount of color along with a bit of crunch and texture. Sprinkles not made from fats, so they wont dissolve and leave that odd film in your mouth. Make sure to check out our full line of recipes to see what you might be able to make.
Directions
INGREDIENTS
1 package white cake mix
1 1⁄4 cups water
1⁄4 cup canola oil
3 egg whites
1 cup cream-filled chocolate sandwich cookies, coarsely crushed (like Oreos, about 9 cookies)
16 oz vanilla frosting (can be purchased, freshly made, etc.)
1⁄4 – 1⁄2 cup Oreo cookies, coarsely crushed for topping (additional)
DIRECTIONS
- In a large mixing bowl, combine the cake mix, water, oil and egg whites. Beat on low speed until moistened, then beat on high for 2 minutes.
- Gently fold in cookie crumbs (1 cup).
- Fill paper lined muffin cups 2/3rds full.
- Bake at 350F for 18-22 minutes or until a toothpick will come out clean.
- Cool for 10 minutes before removing to wire racks to cool completely.
- Frost cupcakes and sprinkle with additional crushed cookies.
