HAPPY BIRTHDAY TO ME! Cookie Dough Cupcakes - The Scran Line
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RECIPE
Cupcakes
215g - 1 1/4 cups plain (all-purpose) flour
132g – 3/4 cup caster (superfine) sugar
1 1/2 tsp baking powder
1/2 tsp fine salt
60g – 1/4 cup unsalted butter, softened
1 large egg
187ml – 3/4 cups full-cream (whole) milk
65ml – 1/4 cup vegetable oil
1 tbsp Greek yoghurt (or sour cream)
1/2 tsp vanilla extract or vanilla bean paste
5 tbsp funfetti sprinkles
Frosting
250g - 1 cup unsalted butter, softened
2–4 tsp vanilla extract or vanilla bean paste
250g - 2 cups powdered sugar
2 drops pink food gel (optional)
Cookie Dough
200g - 1 cup plain flour (see notes)
117g - 1/2 cup unsalted butter, softened
170g - 3/4 cup brown sugar
1 tsp vanilla
1/4 tsp salt
250g - 1 cup chocolate chips (milk, dark or white) for cookie dough
2-4 tbsp milk (you might not need all of the milk)
290g dark chocolate, melted
Decorations
1/2 cup funfetti sprinkles
Instructions:
Cupcakes
Preheat a fan-forced oven to 140°C / 275°F or a conventional oven to 160°C / 320°F. Line a cupcake tin with 12 white cupcake liners.
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
Add the eggs, milk, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. Add the sprinkles and gently fold through.
Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
These cupcakes are perfectly paired with my vanilla or chocolate flavoured buttercream frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top. Sprinkle with sprinkles!
Frosting
Cookie Dough
Add the flour to a baking tray lined with baking paper. Bake on 100°C / 212°F for 15 minutes. Allow to cool. Add the butter and sugar to a large mixing bowl and cream together for 2 minutes using an electric hand mixer or hand whisk until it becomes pale and creamy. Stir in vanilla extract and 2 tbsp of milk. Mix in salt and flour, add more milk if needed. Add the chocolate chips and fold through using a spatula. Enjoy. Roll up 12 gold ball sized cookie dough pieces and place in the fridge for 30 minutes. Dip the top of each dough ball in some melted chocolate and then place back on the tray to set at room temperature. You’ll use the remaining dough to fill the centre of each cupcake.
Assembly
Core the centre of each cupcake and fil some cookie dough. Fit the end of a piping bag with a 1M tip and fill with frosting. Pipe a swirl on top of each cupcake. Sprinkle with more sprinkles and top with a cookie dough ball.
Notes
Storage
Cupcakes can be stored in an airtight container for up to three days.
Baking your flour
It’s important to bake your flour for this recipe as it will be consumed raw. Even though this recipe has no raw eggs, flour in it’s raw state can be unsafe to eat in some countries and baking it on a low temperature kills any bacteria that may be present in it, making it safe to eat.
http://thescranline.com
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FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE
Cupcakes
215g - 1 1/4 cups plain (all-purpose) flour
132g – 3/4 cup caster (superfine) sugar
1 1/2 tsp baking powder
1/2 tsp fine salt
60g – 1/4 cup unsalted butter, softened
1 large egg
187ml – 3/4 cups full-cream (whole) milk
65ml – 1/4 cup vegetable oil
1 tbsp Greek yoghurt (or sour cream)
1/2 tsp vanilla extract or vanilla bean paste
5 tbsp funfetti sprinkles
Frosting
250g - 1 cup unsalted butter, softened
2–4 tsp vanilla extract or vanilla bean paste
250g - 2 cups powdered sugar
2 drops pink food gel (optional)
Cookie Dough
200g - 1 cup plain flour (see notes)
117g - 1/2 cup unsalted butter, softened
170g - 3/4 cup brown sugar
1 tsp vanilla
1/4 tsp salt
250g - 1 cup chocolate chips (milk, dark or white) for cookie dough
2-4 tbsp milk (you might not need all of the milk)
290g dark chocolate, melted
Decorations
1/2 cup funfetti sprinkles
Instructions:
Cupcakes
Preheat a fan-forced oven to 140°C / 275°F or a conventional oven to 160°C / 320°F. Line a cupcake tin with 12 white cupcake liners.
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
Add the eggs, milk, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. Add the sprinkles and gently fold through.
Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
These cupcakes are perfectly paired with my vanilla or chocolate flavoured buttercream frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top. Sprinkle with sprinkles!
Frosting
Cookie Dough
Add the flour to a baking tray lined with baking paper. Bake on 100°C / 212°F for 15 minutes. Allow to cool. Add the butter and sugar to a large mixing bowl and cream together for 2 minutes using an electric hand mixer or hand whisk until it becomes pale and creamy. Stir in vanilla extract and 2 tbsp of milk. Mix in salt and flour, add more milk if needed. Add the chocolate chips and fold through using a spatula. Enjoy. Roll up 12 gold ball sized cookie dough pieces and place in the fridge for 30 minutes. Dip the top of each dough ball in some melted chocolate and then place back on the tray to set at room temperature. You’ll use the remaining dough to fill the centre of each cupcake.
Assembly
Core the centre of each cupcake and fil some cookie dough. Fit the end of a piping bag with a 1M tip and fill with frosting. Pipe a swirl on top of each cupcake. Sprinkle with more sprinkles and top with a cookie dough ball.
Notes
Storage
Cupcakes can be stored in an airtight container for up to three days.
Baking your flour
It’s important to bake your flour for this recipe as it will be consumed raw. Even though this recipe has no raw eggs, flour in it’s raw state can be unsafe to eat in some countries and baking it on a low temperature kills any bacteria that may be present in it, making it safe to eat.
