How to Make Perfect White Cupcakes with whipped Oreo icing

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, white cupcakes with whipped oreo icing. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

White Cupcakes with whipped Oreo icing is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. White Cupcakes with whipped Oreo icing is something that I have loved my whole life. They’re fine and they look fantastic.

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To begin with this particular recipe, we have to first prepare a few components. You can have white cupcakes with whipped oreo icing using 5 ingredients and 5 steps. Here is how you cook that.

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

1. Prepare White cupcakes, baked I used a box mix I always use Duncan Hines
2. Prepare 2 cups heavy whipping cream
3. Make ready 12 Oreo Cookies
4. Make ready 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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