Friday, 13 May 2016

Fat Friday #47 Cookie Dough Cupcakes


Oh yeah! Cookie dough! One of my guilty pleasures. I never eat cake batter or biscuit doughs as I want to eat the baked product. But cookie dough is another thing, if there isn't enough to make a full cookie, I will eat it. When I saw this recipe for cookie dough inside a cupcake, it was definitely one for a Fat Friday.  Although, you'll need to start the day before to make the cookie dough so they have enough time to freeze. 

Recipe (Adapted from Primrose Bakery Everyday by Martha Swift
Cookie Dough Ingredients:
  • 50g unsalted butter
  • 75g golden caster sugar
  • 75g flour
  • 30g dark chocolate chopped into pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
Equipment:
  • Electric hand whisk/Wooden spoon
  • Freezer friendly plate or tray
  • Bowl
Method:
1) Place all the ingredients into a bowl and mix until combined
2) Using a set of scales (hopefully you used some to weigh out the ingredients!) weigh out 20g of cookie dough and roll into balls. (Note: they maybe a pain to roll but its worth it)
3)Put in the freezer to freeze overnight. 

Cupcake Ingredients:
  • 170g unsalted butter
  • 170g golden caster sugar
  • 3 large eggs
  • 170g self raising flour
  • 45ml milk
  • 1 teaspoon vanilla extract
Equipment:

  • Electric hand whisk/Wooden spoon
  • Cupcake tin lined with 12 cupcake liners
  • Bowl
  • Wire rack
Method:
1) Preheat the oven to GM 4/180c/350f. Line the cupcake tin with cupcake wrapper.
2) Cream the sugar and butter until light and fluffy. 
3) Add the eggs in one at a time and mix until incorporated. 
4) Throw in the flour, milk and vanilla extract and beat again until no flour lumps are present.
5) Spoon the batter into the cupcake cases until they are 2/3 full.
6) Grab the frozen cookie balls that you made the day before, and place one ball in each of the cupcakes. You won't need to press them in, the batter should bake over them. 
7) Bake for 20-25 minutes or until the cakes are golden brown on the top. 
8) Leave in the tin to cool for 10 minutes and then transfer to a wire rack to cool completely. 

Buttercream Ingredients:
  • 150g unsalted butter
  • 350g icing sugar, sieved
  • 100g golden caster sugar
  • pinch of salt
  • 60g sour cream
  • 1 teaspoon vanilla extract
  • 35g dark chocolate pieces, chopped
Equipment:

  • Electric hand whisk/Wooden spoon
  • Sieve
  • Bowl
  • Piping bag fitted with a large circle nozzle/ palette knife
Method:
1) Place all the ingredients in bowl and beat until combined.
2) Once the cupcakes have cooled down, pipe a swirl on top or use a palette knife to spread onto each cupcake. 

Happy Friday!
Bake On! Penny x
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