Cupcakes: 113 grams unsalted butter, room temperature
130 grams granulated sugar
3 large eggs
1 teaspoon pure vannila extract
210 grams all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
60 ml milk
pre made cookie dough cooled or frozen in balls
Buttercream Frosting:
230 grams confectioners sugar, sifted
113 grams unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk
Pre heat oven to 177o and line a muffin tray with paper cases.
Cream the butter and sugar together.
Add the eggs in one at a time, beat together. Follow by adding the vanilla.
Beat in the flour,baking powder and salt into the mixture, fold in the milk.
Fill the cake cases 2/3 full with mixture.
Drop a rolled ball of cookie dough onto each case of mixture
Bake for 20-25 mins
Cream the butter and start to add the icing sugar.
Add the vanilla and continue folding in the icing sugar.
Mix the milk in as and when the mixture becomes to stiff to work with, cream untill smooth.
Once cakes are thoughly cool pipe on the buttercream. I added a small cookie I baked with the left over cookie dough onto the top of the cake.
Posts
