Sunday, February 20, 2011

Cookie Dough Cupcakes.

I saw my cousin had made this recipe, and decided to give these a try.

Cookie Dough Cupcakes
1 recipe white cake batter
1/4 cup butter, softened
1/4 cup brown sugar
2 T. granulated sugar
1/3 cup all-purpose flour
1/4 cup powdered sugar
1/4 cup mini chocolate chips

I got 21 cupcakes out of this mix. Admittedly, some were a bit monstrous, and I could have skimmed some batter off of those before throwing them in, but I haven't yet mastered the uniformity of cupcakes.

Prepare your favorite white cake boxed mix as directed (if you're super ambitious, I guess you could even make your own, but I'll stick with my doughboy). Set this aside. In a separate bowl, mix the butter, brown sugar, and granulated sugar. Beat in flour and powdered sugar. Stir in chocolate chips. Fill paper-lined cupcake cups half full with the white cake batter. Place a tablespoon of filling in the center, then cover with remaining white cake batter. Bake at 350 degrees for 17-22 minutes.

Instead of paper liners, I've invested in some silicon liners (after my sister bought me a pack of 12), and they work great! Best of all, they're reusable, and I'm all about reducing my footprint (and saving money). And to make them even better, the ones I use have a line in them to tell you how high to fill the cup (perfect cupcakes)! I use the Wilton 3-inch Reusable Baking Cups.

Buttercream Frosting
1/2 cup butter, softened
1/2 cup shortening
4 cups powdered sugar
3 tablespoons milk
1 1/2 teaspoons vanilla extract

Cream the sugar, shortening, and butter together in a mixing bowl. Add milk and vanilla until creamy.

What I did:
3/4 cup unsalted butter, softened
4 cups powdered sugar
3 tablespoons skim milk
1 1/2 teaspoons vanilla extract
1 teaspoon (approximate) meringue powder

This makes about 4 cups.

The meringue powder was added so the icing could harden and keep a little longer. The substitution of butter was solely because I was out of shortening and then forgot to pick it up at the store, too. As I was at my mum's when I made these, she had unsalted butter. Regardless, I've preferred unsalted butter for recipes since my mum first taught me her chocolate chip cookies. I think she liked unsalted butter because she felt it made the cookies a little fluffier and lighter, but I'm not positive. I'll uncover that later.

The consistency of the icing can always be altered with water. Icing is made at stiff consistency, and then can be adjusted as follows:
  • Medium Consistency: Add one teaspoon of water to each cup of stiff consistency icing
  • Thin Consistency: Add two teaspoons of water for each cup of stiff consistency icing
These tips are from The Wilton Method of Cake Decorating, Course 1: Discover Cake Decorating. My mum had my sisters and I take a cake decorating class as the local JoAnn's once, and we got the manual and a really great recipe for icing. I'll use it later when I get some almond extract. It's awesome.

So back to the cupcakes I'm working on now. The icing adaptation? Delicious, if I do say so myself. However, I am an icing fanatic (of the buttercream variety - not crazy on the whipped), so take my opinion lightly.

  • Roomie: She'll be my most honest critique. Usually partial to softer, 'in-the-can' icing, but really liked this icing. Moist cupcake. The bits of cookie dough are really good. Suggests chocolate or flavored icing - might be an interesting combination.
  • Dad: An icing fanatic, and the most difficult person to keep out of the mixing bowl, and he loved the icing. He also really liked the cupcake. I have to work on his critiquing skills.

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