Ingredients
1/2 cup butter, softened1-2/3 cups sugar3 large egg whites, room temperature2 teaspoons vanilla extract2-1/4 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon salt1 cup 2% milk1 cup Oreo cookie crumbsFROSTING:3/4 cup butter, softened6 cups confectioners’ sugar1/2 teaspoon clear or regular vanilla extract3 to 4 tablespoons 2% milkBlue and red paste food coloringStar sprinkles
Preparation
Preheat oven to 350°. Line 24 muffin cups with paper or foil liners.
In a large bowl, cream butter and sugar until crumbly. Add 1 egg white at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in cookie crumbs.
Fill prepared cups two-thirds full. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a large bowl, combine butter, confectioners’ sugar and vanilla; beat until smooth. Add enough milk to make a stiff frosting. Remove 1 cup frosting to a small bowl; tint with blue food coloring. Divide remaining frosting in half; tint 1 portion red and leave remaining portion plain.
Cut a small hole in the tip of a pastry bag; insert a #1M star pastry tip. Fill bag with plain frosting; pipe over 9 cupcakes. With red frosting, pipe 9 more cupcakes. Pipe remaining cupcakes blue; top with sprinkles. Arrange cupcakes on a large platter, forming a flag.
