Momma Told Me: A busy child is a focused child.
What Daughter Says: Keep busy during Spring vacations with fun recipes and mealtime activities.
Oreo Truffle Cupcakes
***click here for printable recipe
* 1 Package Sandwich Cookies (for Truffles)
* 3/4 Brick of Cream Cheese, About 6oz (for Truffles)
* 2 3/4 C Flour
* 1 1/2 C White Sugar
* 4 TSP Baking Powder
* 3/4 TSP Salt
* 3/4 C Butter, Softened
* 1 C Milk
* 4 Egg Whites
* 1 TSP Vanilla Extract
* 1 TSP Almond Extract
1.) Crumble cookies in processor until even and fine in texture. Add to Large bowl and portion slices of cream cheese into crumbs, until all of the cream cheese is added. Mix by hand until all loose crumbs are incorporated and no streaks of cream cheese can be seen. Roll into 1" balls and place on parchment sheet or non stick plate and refrigerate a minimum of 1 hour.
2.) Once Truffles have chilled, preheat oven to 350F. Sift together dry cake ingredients.
3.) In a mixing bowl, beat egg whites until they begin to foam. Introduce 1/2 C sugar, gradually, and beat until meringue forms soft peaks.
4.) In a separate bowl, beat butter. Add remaining 1 C of sugar, and cream until fluffy. Alternate introduction of sifted ingredients and milk, stirring well. Add Vanilla and Almond extracts. Introduce meringue mixture and mix well.
5.) Pour 1/2" of batter into the bottom of prepared cupcake pans, or liners. Place chilled Truffle ball gently in the center. Do not push down or the Truffle will sink. Cover Truffle ball with batter until the cup is about 1/2, to no more than 3/4 full. The white cake batter will fluff quite a but, so do not overfill! Bake for 22-25 minutes, or until tops begin to turn golden brown.
*** A boxed cake mix may be substituted to save time. Frost with Cream Cheese Frosting. mix leftover cookie crumbs with frosting and sprinkle atop finish cupcakes.