Recipe of Super Quick Homemade White Cupcakes with whipped Oreo icing

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, white cupcakes with whipped oreo icing. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

White Cupcakes with whipped Oreo icing is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. White Cupcakes with whipped Oreo icing is something that I have loved my entire life. They are fine and they look fantastic.

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To get started with this particular recipe, we must prepare a few components. You can cook white cupcakes with whipped oreo icing using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make White Cupcakes with whipped Oreo icing:

1. Make ready White cupcakes, baked I used a box mix I always use Duncan Hines
2. Make ready 2 cups heavy whipping cream
3. Get 12 Oreo Cookies
4. Take 1/4-1/2 cup powdered sugar adjust for sweetness to taste)
5. Take 1 tsp vanilla

Buttermilk makes the cakes/cupcakes really moist so try and use it while baking these cupcakes. I looked on the internet for Oreo cupcakes frosting recipes and while there were so many, my eyes were set on cookies & cream frosting. What else can taste better with Oreo cupcakes, right? Download Oreo cupcakes stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.

Steps to make White Cupcakes with whipped Oreo icing:

1. I used a duncan Hines cake mix. I substituted the water in the recipe for milk and I added a splash of vanilla.
2. Pulse 1 sleeve of oreo cookies until they are pretty fine.  If you do not have a food processor put in a ziplock bag and beat with a can or rolling pin.
3. Beat heavy whipping cream with powdered sugar and a teaspoon of vanilla with a mixer. Whip until medium to firm peaks form. Fold in crushed cookies.
4. Use a pastry bag and a 1 m piping tip and pipe a swirl on top of the cupcake. Enjoy.
5. Store in refrigerator for up to 3 to 4 days.

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