White Cupcakes with whipped Oreo icing

I used a duncan Hines cake mix. I substituted the water in the recipe for milk and I added a splash of vanilla.

Pulse 1 sleeve of oreo cookies until they are pretty fine. If you do not have a food processor put in a ziplock bag and beat with a can or rolling pin.

Beat heavy whipping cream with powdered sugar and a teaspoon of vanilla with a mixer. Whip until medium to firm peaks form.Fold in crushed cookies.

Use a pastry bag and a 1 m piping tip and pipe a swirl on top of the cupcake. Enjoy.

Store in refrigerator for up to 3 to 4 days.