Oreo Cupcakes With Whipped Cream Frosting

Preheat the oven to 180 degrees centigrade.

Line a muffin tray with cupcake liners and place a half Oreo at the bottom of each case, cream side up.

In a bowl, combine the dry cupcake ingredients (flour, baking powder, salt). Using the paddle attachment of a stand mixer, beat butter and sugar on medium to high speed until light and fluffy. Beat in the egg whites, one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer speed on low, add half the dry ingredients followed by milk. Beat minimally until just combined and add the rest of the dry ingredients until just mixed. Gently fold in the chopped Oreos.

Fill the cupcake liners with batter using an ice cream scoop. Bake until a toothpick inserted comes out clean, rotating the tray halfway through (mine took about 23 minutes). Cool in the tray for 5 minutes and then on a wire rack. Frost when completely cool.

For the frosting: Whipping cream must be chilled to 2-4 degrees for best results. Using the wire whip, whip the cream on medium speed until 2/3 done (medium peaks). Then whip at high speed until stiff peaks form. Frost using your favourite tip and garnish with a sprinkling of Oreo crumbs and Oreo halves.

This recipe yields 24 cupcakes and is adapted from Beantown Baker.