• Place oven rack in lower third of oven. Heat oven to 375°F. Mist cupcake-pan cups with cooking spray or insert paper liners.

  • Mix flour, baking powder, salt on waxed paper.

  • Beat butter and sugar in bowl until creamy. Add egg; beat well. Alternately beat in milk with flour mixture, beginning and ending with flour, until smooth. Beat in rind and vanilla. Stir in cookie pieces.

  • Spoon batter into prepared cups, filling each about two-thirds full.

  • Bake in lower third of 375°F oven 14 minutes or until wooden pick inserted in centers comes out clean and tops spring back when lightly touched. Cool in pan on rack 5 minutes. Gently loosen cupcakes from pan; remove to rack to cool.

  • For frosting, beat together cream and drink mix in small bowl until soft peaks form. Spread over top of cupcakes. Garnish with broken cookies if desired.

Nutrition Facts

254 calories; 11 g total fat; 47 mg cholesterol; 218 mg sodium. 36 g carbohydrates; 4 g protein;