• Preheat oven to 160 degrees Celsius and line cupcake tin with cupcake liners.
• Place one ore cookie in each liner.
• Sift flour,  baking powder and salt into a bowl.
• In the bowl of the mixer cream butter and sugar about 5 minutes. Beat in egg whites one at a time, beating well after each addition. Add vanilla extract.
• With mixer on low speed starting and finishing with flour , add half of the flour mixture followed by milk. Mix until just combined then add the rest of the flour mixture and mix until just combined.
• Fill cupcake liners 3/4 full with batter and bake for 20- 25 minutes or until toothpick inserted in the centre comes out clean.
• Place on a cooling rack and allow to cool in pan for about 10 minutes before removing from the tin and transferring to cooling rack

White Chocolate Buttercream

• Melt white chocolate in microwave at 30 second bursts until melted.
• n bowl of mixer cream butter and shortening until light and fluffy. Add melted chocolate to mixture.
• Reduce mixer to low speed and then slowly add in the icing sugar until desired consistency is reached.
• Add in vanilla extract and whipping cream and beat until fluffy.

  Frost cupcakes and top with remaining Oreo cookies