ood thing about this recipe: It involves Oreo cookies as well.

So let’s do it:

 Prep Time 10 minutes

 Baking Time 12-15 minutes
 Difficulty Easy
 Servings
12-15
For the Vanilla Cupcakes:
 1 1/4 cups all purpose flour
 1 1/4 teaspoons of baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 2 eggs
 3/4 cup sugar
 1 1/2 teaspoons pure vanilla extract
 1/2 cup vegetable oil
 1/2 cup milk
 1/2 teaspoon vinegar
 1 Oreo cookie per cupcake
 oreo cookie crumbs for decorating after frosting the cupcakes
Additional Items you may want to get, makes a nice gift:
 extra cupcake liners
 1. Preheat your oven to 350 degrees / 180 G Celsius and prepare your cupcake pan with cupcake liners of your choice and
place an oreo cookie in each cupcake liner. (You do not have to use Oreos, you can leave that step if you want!)
 2. Pour together the flour, baking powder, baking soda and salt, set aside.
 3. Add 1/2 teaspoon vinegar to the milk and set aside for about 3-5 minutes.
 4. In another bowl, add the 2 eggs and mix with handmixer. Now pour in the sugar and continue to mix for a minute.
 5. Now add vanilla extract and vegetable oil and mix.
 6. On low speed, add half of flour mixture, beat, then add half of milk mixture. Repeat until everything is combined and well mixed.
Scrape down sides of the bowl too.
 7. Now pour the rather thin batter into your cupcake pan and fill up the cupcake liners 2/3 full.
 8. Bake in your preheated oven for about 12-15 minutes, use a toothpick, stick in the center of the cupcake, if it comes out clean,
the cupcakes are done.
 9. Let cupcakes cool for a couple of minutes before you remove them from the pan. Let cool completely on a plate or wire rack.
 10. When completely cooled, you can start frosting them. The marshmallow frosting recipe follows below.
 Prep Time 10 minutes
 Mixing Time 11-15 minutes
 Difficulty Easy-Medium
 Servings for
15-24 cupcakes
For the Marshmallow Frosting (slightly adapted from Martha Stewart):
 2 1/2 cups sugar
 6 large egg whites (room temperature)
 1/2 cup water
 1/2 teaspoon cream of tartar
 1 teaspoon vanilla extract
 pastry bags
 round pastry tip
 1. To make the frosting, combine sugar, the egg whites, water and cream of tartar in a big bowl / bowl of an electric mixer.
 2. Whisk until everything is extremely well incorporated and a little foamy. Now set your bowl over a pot or kettle of simmering
water and whisk (5 minutes). The sugar needs to be dissolved, that is very important.
To test if the sugar is dissolved, rub a little bit of the mix between two fingers, you will notice undissolved sugar crystals. Stir a little
longer until sugar is completely dissolved.
 3. Now transfer your bowl to a stand mixer (whisk attachment). You CAN mix it with a hand mixer, but it will take ages! So I
would not recommend it at all.
 4. Now let’s beat: On high speed until your marshmallow frosting forms stiff peaks – it will take about 11-15 minutes.
 5. Add vanilla extract and beat again until combined.
 6. Now taste it: Isn’t it delicious? But: back to business: Transfer the frosting to a large pastry bagwhich is fitted with a 1/2-
inch round tip or either size you like.

 7. Pipe time! Pipe a spiral of frosting or any other swirl you desire, into a 2-inch-high cone shape.
 8. And you are done and those yummy cuppies are ready to serve.
You can also frost them higher, so you get Hi-Hat Cupcakes. Mine are not that high but it does work. As long as the frosting is stiff
and solid enough, it’ll hold its shape on the cupcake =)
And here we go, surprise surprise!!
That Oreo cookie was just meant to be to fit in a cupcake! So yum!

That’s how it looked like when I cut the cuppie in half with the sharpest knife ever – it is SO great, really. (Wüsthof)