The Magic of Oreos

Two words: Oreo Buttercream.

• 8 oz. unsalted softened butter
• 4 c. powdered sugar
• 2 T milk
• 2 t. vanilla extract
• 2 t. fresh lemon juice
• 12-14 Oreos, finely crushed in food processor (centers and all!)
• Bag of mini oreos - for garnish

In a stand mixer, fitted with a paddle attachment, add 1/2 the powdered sugar plus all of the other ingredients. Beat until moistened. Scrape down the bowl. Add the rest of the powdered sugar and the oreos. If the frosting is still too thick, you can add a tiny bit of milk at a time until it reaches the desired consistency. Garnish with one mini oreo per cookie, alternatively, you can cut the full size cookies in half and insert half into each cupcake.