Easiest Way to Make Quick White Cupcakes with whipped Oreo icing

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, white cupcakes with whipped oreo icing. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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White Cupcakes with whipped Oreo icing is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. White Cupcakes with whipped Oreo icing is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Prepare White cupcakes, baked I used a box mix I always use Duncan Hines
2. Get 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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