1 tbsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 pkg Oreo Cookies (Orea brand highly preferred)
Preheat over to 350F and insert cupcake liners into standard cupcake pan.
Twist apart 24 Oreos and place the half with the cream on it in the bottom of each well, cream side up. Save the remaining halves for garnish, if desired. Quarter the remaining cookies with a sharp knife and set aside to mix with batter.
In a large bowl cream the butter until fluffy, about 3 minutes. Add the milk and vanilla and mix to combine. Add egg whites, one at a time until well incorporated. Beat for 2 minutes. Add the dry ingredients and mix on low spead until just combined. Fold in quartered cookies. Drop batter into cupcake liners to about 2/3 full (a mechanical ice cream scoop helps).