Mini Gluten Free Oreo Cupcakes

• 3 Tbsp. butter, melted
• 1/4 c. brown sugar
• 1/2 tsp. vanilla
• 1 egg, separated
• 1/3 c. milk
• 1/2 tsp. vinegar
• 1/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1/2 c. + 2 Tbsp. gluten free flour blend
• 2 gluten free Oreos, crushed

Oreo Icing

• 2 oz. cream cheese, softened
• 2 Tbsp. butter, softened
• 1/2 tsp. vanilla
• 1 Tbsp. cream or milk
• 1 c. powdered sugar
• 1 - 2 gluten free Oreos, crushed

• Preheat oven to 350 degrees.
• In a large mixing bowl, whisk the butter, brown sugar, vanilla, egg yolk, and milk. Then, whisk in the vinegar, baking soda, baking powder, salt, and gluten free flour blend.
• In a separate mixing bowl, beat the egg whites until stiff peaks form. Next, fold the egg whites into the batter. Then, carefully fold in the crushed Oreos.
• Spoon 1 Tbsp. of batter into lined mini muffin cups. Bake for 9-13 minutes, until an inserted toothpick comes out clean.
• Meanwhile, beat the cream cheese and butter in a large mixing bowl until smooth. Then, beat in the vanilla, milk/cream, and powdered sugar. Stir in the crushed Oreos. Cover and place in the fridge until ready to use. This will allow the butter and cream cheese to begin to set.
• Allow the mini cupcakes to cool. Next, use a knife or icing bag with a tip to frost. Garnish with Oreo cookies. Store in the fridge.