Gluten Free Cookies and Cream Cupcakes
Servings: 12
Ingredients
Gluten Free Cookies and Cream Cupcakes
- 1/2 cup butter softened
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup gluten free flour
- 3/4 cup Chocolate Creme Cookie Crumbs run cookies through food processor for fine crumbs
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
Gluten Free Cookies and Cream Icing
- 1/2 cup butter softened
- 1/2 cup shortening
- 2 cups powdered sugar
- 1 cup Chocolate Creme Cookie Crumbs run cookies through food processor for fine crumbs
- 1 teaspoon vanilla
- 4 Tablespoons milk
Instructions
Gluten Free Cookies and Cream Cupcakes
- Preheat oven to 350 degrees.
- Cream together softened butter and sugar.
- Add eggs and vanilla, beat until well combined.
- Mix together dry ingredients in a bowl.
- Add to butter, sugar, egg mixture and beat well.
- Add 1/2 cup milk and beat till combined.
- Divide between 12 greased or lined cupcake cups.
- Bake for 18-20 minutes or until a tooth pick comes out clean.
- Allow to cool completely before icing.
Gluten Free Cookies and Cream Icing
- Beat together butter and shortening until fluffy.
- Add powder sugar and vanilla, beat well.
- Add milk and beat well.
- Add cookie crumbs and beat well.
- If icing is to thick, add more milk, 1 teaspoon at a time until it reaches desired consistency.
Notes
I used a 10 ounce box of cookies for this recipe. Run cookies through food processor until you have fine crumbs.
Nutrition
Serving: 12g