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Title: Cookies-And-Cream Cupcakes
Categories: Cake
Yield: 12 Cupcakes
| 1 3/4 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/3 | c | Butter; room temperature |
| 3/4 | c | Sugar |
| 1 | lg | Egg |
| 3/4 | c | Milk |
| 1 | tb | Grated orange zest |
| 1 | ts | Vanilla |
| 5 | Oreo Cookies; coarsely broken | |
| CREAMY CHOCOLATE FROSTING | ||
| 1/2 | c | Heavy cream |
| 1/4 | c | Nestle's Quik |
Place oven rack in lower third of oven. heat oven to 375 F. Mist cupcake pan cups with cooking spray or insert paper liners.
Prepare cupcakes: Mix flour, baking powder and salt on waxed paper.
Beat butter and sugar in bowl until creamy. Add egg; beat well. Alternately beat in milk with flour mixture, beginning and ending with flour, until smooth. Beat in rind and vanilla. Stir in cookie pieces.
Spoon batter into prepared cups, filling each about two-thirds full.
Bake in lower third of 375 F oven 14 minutes or until wooden pick inserted in centers comes out clean and tops spring back when gently touched. Cool in pan for 5 minutes. Gently loosen cupcakes from pan; remove to rack to cool.
Prepare fronsting: Beat together cream and Quik in a small bowl until soft peaks form. Spread over top of cupcakes. Garnish with broken cookies if desired.
Typed by Dave Sacerdote Contributor: Family Circle, 11/18/97
From: Dave Sacerdote Date: 03-30-98 (10:13) The Once And Future Legend (1) Cooking
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