Leaving the Nest

Listen to the MUSTN'TS, child,
Listen to the DON'TS
Listen to the SHOULDN'TS
Listen to the NEVER HAVES
Then listen close to me-
Anything can happen, child,
ANYTHING can be.

- by Shel Silverstein, Where the Sidewalk Ends


My little sister, Hannah, left for college today.  It's so hard to believe she's an adult; old enough to live on her own.  It seems only yesterday that she was the flower girl in Whitney's wedding and practicing gymnastics with me in the yard.  Hannah has grown into a beautiful young woman, both inside and out, and I am lucky to be a part of her life.
The family got together for a farewell dinner, and I brought the cupcakes at Hannah's request - chocolate peanut butter and cookies and cream.

Hannah - We love you so much and wish you all the best!


Cookies and Cream Cupcakes
Yields 24 cupcakes
24 Oreo halves, with cream filling attached
2 1/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 Tbsp. unsalted butter, room temperature
1 2/3 cup sugar
3 large egg whites, room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped

For the frosting:
8 oz. cream cheese, room temperature
6 Tbsp. unsalted butter, room temperature
1 Tbsp. vanilla extract
4 cups confectioners' sugar, sifted
2 Tbsp. heavy cream

Preheat oven to 350 degrees.  Line the wells of two cupcake pans with 24 liners.  Place an Oreo half in the bottom of each well, cream side up.

Cookies and Cream Cupcakes

In a medium bowl, combine the flour, baking powder, and salt; stir together and set aside.  In the bowl of an electric mixture, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about two minutes.  Blend in egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to overmix.

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners' sugar until incorporated and smooth, 1-2 minutes.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Cookies and Cream Cupcakes

Source:  Annie's Eats


Hannah Montgomery said...

i love this post and all the pictures!! :) thanks jen!! the cupcakes were amazing!!

KathySue said...

They were scrumptious--and your post brings back many great memories!!!!!!!!!!!!

Lori Drummond said...

Hi Jenny,

This is your Grama Joyce. I am very happy for you after seeing the website your mom has been showing me. I'll am going to subscribe so that I can keep up with you. Have you ever made a banana cream pie? That is what appeals to me right now. No pun intended. :-)


Hannah Banana said...

I was showing a friend your blog and stumbled upon this one, and I almost teared up! I love you and miss you Jenny!! :)

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