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04 March 2012

Cookie Dough Cupcakes



So I have been meaning to make these yummy looking cupcakes for some time, but have been pushing them off to make other things. However, this week I had time to make them, because they are a bit more labor intensive than other cupcakes (but worth it). My fiance isn't too much of a cookie dough person, but he said they were good and when I took them too school, they seemed to be a big hit. I would try them, but they do not have enough chocolate for me ;)

One of my friends at school is a cookie dough fan, so I told her I would make them for her; I think she really liked it. I do have to say that these cupcakes are MESSY to make, as are most of my recipes, but I found this one a bit difficult as well. The frosting just gave me the worst time. Luckily I have some left over eggless-cookie dough to cheer me up :)

I had mini-chocolate chips mixed into the cookie dough buttercream-
but it is a bit hard to make out


I made mine a bit differently in that I did not bake the cookie dough with the cupcake but used a cupcake corer to fill the cupcake with a cookie dough ball.  
  
COOKIE DOUGH CUPCAKES
Adapted from Amanda and Kevin

INGREDIENTS
Preheat Oven for 350F degrees

CUPCAKE
1 box of yellow cake mix

COOKIE DOUGH
2 sticks of butter
3/4 c. sugar
3/4 c. brown sugar (I used light)
4 tbsp. milk
1 tbsp. vanilla
2 1/2 c. all purpose flour
1/4 tsp. salt
1 c. mini-chocolate chips

BUTTERCREAM
2 sticks semsoftened butter
3/4 cup light brown sugar, packed
4 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

DIRECTIONS

Bake the cupcakes according to package. I use an ice cream scoop to have each cupcake be about the same size (make sure each cup is filled no more than 3/4 of the way full).Let cook for several hours or overnight. Once cooled, use cupcake corer to make hole in the center for the cookie dough balls.

Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight (I did not freeze them, because I did not cook them into the cupcake, I wanted to place non-baked, soft cookie dough straight into the cupcake. Though it would be easier to work with if its frozen).

Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined. Frost the cupcakes and sprinkle with mini chocolate chips.

I just added the mini-chocolate chips to my frosting, but its much easier to pipe if you just sprinkle...word to the wise. Next time I make them, Im just going to sprinkle chocolate chips becuase they are a nightmare to pipe out!

Enjoy,
Chika

Nutella Cupcakes



So since starting this blog, I knew I had to make some nutella cupcakes. My sister and I love to go to cupcakeries and of course try thoes that claim to be "nutella cupcakes." However, we have been sadly disappointed to find that none of them actually taste like nutella. We both soon realized that if we want nutella cupcakes, we are just going to have to make it ourselves. Coincidentally we happened to make it on the same weekend (slightly different recipes)! I realized that the reason why cupcake stores, most likely do not have truly "nutella" cupcakes, is that its quite expensive buying all that nutella to mix in, probably not the most cost effective cupcake, but definitely yummy.

I decided to make these cupcakes,  because two senior graduate students matched on match day for internship! And they got their number one choices- amazing! So what better way to celebrate than cupcakes! I actually tried these since I love chocolate and nutella! I used a corer intead of a spoon to make a hole, and I definitely think the corer made too much Nutella filling than was needed. But I loved it!

Chocolate cake filled with Nutella and topped with Nutella buttercream


I bought these adorable cupcake boxes from Wal-mart that holds four cupcakes and then wrapped them with some ribbon. I think it came out quite cute and hopefully they enjoyed it.

NUTELLA CUPCAKES
Adapted from Your Cup of Cake

INGREDIENTS

CUPCAKES
1 box of devil's food chocolate cake
Nutella

BUTTERCREAM
¾ cup Nutella
¼ cup butter, softened
1 ½ -2 ½ cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons heavy whipping cream

DIRECTIONS

Bake the cupcakes according to package. I use an ice cream scoop to have each cupcake be about the same size (make sure each cup is filled no more than 3/4 of the way full). Let cool for several hours or overnight. Once cooled, use a cupcake corer to make holes in the center of the cupcake. Use piping bag to fill holes with Nutella

Beat the Nutella and butter for 5 minutes. Add vanilla, then alternate between adding powdered sugar and heavy whipping cream. Taste the buttercream until you reach your desired sweetness. You may need to refrigerate the buttercream before piping it onto cooled cupcakes. (1) I also added a bit more powdered sugar and (2) I used a wilton large cupcake open start decorating tip to frost and topped with some chocoalte sprinkles.

Enjoy,
Chika

My First Cookie Bouquet



So I apologize from taking what seemed like a semi-vacation away from my blog. The truth is, once I came back from Mardi Gras with my sister (which btw...was such a fun experience)- I did do some backing. However, I was too lazy that week to transfer my baking to my blog :(

But, last week I attempted to make my first cookie bouquet. I clearly have a great ways to go, on mastering the cookie bouquet..I am no Cookie by Design for sure, but Im proud of myself for giving it a go. I made it for the secretary of our clinic, who just bought a house! I am so excited for her...the house it absolutely beautiful. And though I wanted to contribute with some elaborate house warming gift, I needed to find something wonderful to give, and within my graduate student means....so here it is:

The cookies

The bouquet

This was extremely simple to do. I found an adorable box at Wal-mart, in the $1 section, placed down some tissue paper, and then the green foam blocks and stuck in my cookies. For the "gift tag" I cut it out of an index card and decorated it!

NO FAIL SUGAR COOKIES

INGREDIENTS

Preheat oven to 350F degrees

COOKIES
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring
1 tsp. salt

ROYAL ICING
6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar

DIRECTIONS

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet for 8 to 10 minutes or until just beginning to turn brown around the edges.

In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened...about 30 seconds. Add the cream of tartar and mix for 30 seconds More. Pour in all the icing sugar at once and place the bowl on the mixer- icing will get thick and creamy. Cover the bowl with a dampened paper towel to prevent crusting and drying. Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency (basically for the outline of the cookie, I used a thicker consistency, but fo the filling of the cookies, I added more water to make a smoother consistency- but be careful to avoid making it too runny).

Enjoy,
Chika