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Friday, March 12, 2010

Cathartic Cupcakes

@ Sin Ming Cook House / Bakery / Whateva

It’s been a while since I tried my hand at cupcake making; I got a cook book from a friend of mine many moons ago that contain no less than 500 cupcake recipes (500 cupcakes & muffins – Fergal Connolly).  No I am not going to do a Jules and Julia and cook every darn recipe in the book for the next 500 days; one cupcake/muffin at a time.  I sought on making one of my favorites: Cookies and Cream Cupcakes.. perfect remedy when you’re feel like cleaning out ones fridge of ingredients!

cookies and cream cupcakes - ingredients

Cookies & Cream Cupcakes – Taken from  500 cupcakes & muffins – Fergal Connolly

Cupcake

  1. 225g unsalted butter (softened)
  2. 225g caster sugar
  3. 225g self-raising flower
  4. 4 eggs
  5. 1 teaspoon vanilla essence
  6. 10 crushed cream filled chocolate cookies

Directions:

  • Preheat oven to 175 degrees Celsius
  • Place 18 foil/baking paper cases in a muffin tin
  • Combine all dry ingredients (minus cookies) in a large bowl
  • Add wet ingredients and beat with a whisk until smooth
  • Combine cookies
  • Fill each compartment in the muffin tin 3/4 full (mixture will rise)
  • Bake for 20 mins
  • Remove from oven and cool for 5 mins, then remove from tin and cool further

cookies and cream cupcakes - cooked

Icing

  1. 375g icing sugar
  2. 225g unsalted butter (softened)
  3. Pinch of salt
  4. 10 chopped cream filled chocolate cookies

Directions:

  • Beat icing sugar, butter and salt with whisk
  • Spread icing on cooled cupcakes
  • Sprinkle crushed cookies on top

Cookies and Creame Now you cannot get any easier than that right?

Bon Appétit – Sidney

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