I'm curious to try out this Cookies and Cream Cupcakes recipe from Crazy About Cupcakes. Firstly, it only uses egg whites, and not whole eggs, which is different from other cupcakes recipes that I have seen. You see, I have plenty of egg whites left after making the ice creams. :)
Secondly, it uses a different kind of mixing method. Instead the usual way of creaming the butter and sugar first, then adding the eggs and milk, then the flours and crushed cookies.
The method goes like this:
1. Cream the butter, milk and vanilla until fluffy (but I can't reach the fluffy stage).
2. Add the dry ingredients to butter mixture.
3. Add in the sugar.
4. Add in the egg whites.
5. Add in the crushed cookies.
Just as I was wondering about the result, the cupcakes came out soft and spongy. The surface did not turn brown. I was thinking could it be underbaked, but since the skewer came out clean, I shouldn't leave it to overbake. My only complaint is that it was overly sweet for me.
Cookies and Cream Cupcakes (Here's the original recipe from Crazy About Cupcakes)
1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 2/3 cups granulated sugar
3 large egg whites, at room temperature
1 cup chocolate sandwich cookies (about 10), lightly crushed
1. Preheat the oven to 350 deg F. Insert liners into a medium cupcake pan.
2. In a large bowl, cream together the butter, milk and vanilla with an electric mixer until fluffy, about 3-5 minutes.
3. In a separate bowl, mix together the flour, baking powder and salt.
4. Add the dry ingredients to butter mixture. Mix until integrated. Stir in the sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the crushed cookies.
5. Fill the cupcake liners 3/4 full. Bake for about 20 minutes or until a toothpick inserted in the centre of cupcakes comes out clean. Cool cupcakes in the pan.