• Preheat the oven to 150C or 300F. Line the cupcake tin with cupcake liners.
• In a food processor, crush the Oreos to resemble coarse sand.
• In a mixing bowl, whisk the egg whites till white and fluffy, once stiff peaks are formed, set the egg whites aside. You can use a handheld mixer or whisk attachment to beat the egg whites.
• In another mixing bowl, beat the eggs, add sugar and oil, and keep mixing until creamy and soft. Mix the dry ingredients in a bowl, making sure the baking powder and salt are evenly distributed.
• Sift half of the dry ingredients into the creamed mixture, mix, and add half of the milk. Keep alternating the dry and wet ingredients until they are thoroughly combined. Fold in the fluffy egg whites and mix with a spatula till fully combined.
• Fill each cupcake liner with the mixture up to ⅔ rds full. Bake the cupcakes at 150C for 12 minutes. Use a skewer to check readiness, it should come out clean.
• Let the cupcakes cool completely on a wire rack before frosting.
• Frost the cupcakes with a rosette of buttercream and a piece of a whole Oreo cookie.
• Enjoy these exquisite cupcakes with a cup of coffee. Hmmm, I am sure you will be making some more Vanilla Oreo cookies very soon.

How to make Oreo Buttercream

• Oreo cookies come with their delicious cream that sandwiches two cookies. This is what makes this buttercream extra creamy.

  Make sure the Oreo cookies are crushed to the appearance of coarse sand. Bigger chunks can stretch the piping bag making it burst open.
• In a mixing bowl, beat the butter until it's light and fluffy.

  Sift in the icing sugar, and mix until the two ingredients are fully incorporated. Add some cream to soften the buttercream.
• Pour in the vanilla and crushed Oreo cookies. Mix until the crushed Oreos are well combined with the butter cream.
• Fix a nozzle tip of your choice, I used size 2D. Fill the piping bag with buttercream.
• Pipe rosettes on the top cupcake following a spiral pattern from the edge to the center. Top the rosette with an Oreo cookie.