Hi gang! Hope you're all looking forward to the start of 2017. What better way to see in the new year than with the recipe for a true C&D classic - Cookie Dough Cupcakes! These use a burnt butter sponge, classic vanilla buttercream and tonnes of delicious cookie dough to deliver one of the most popular flavours ever in our Soho store. Let's bake!
For the cupcakes:
100g cooled burned butter
30g soft unsalted butter
125g self raising flour
65g caster sugar
60g light brown soft sugar
1/4 tsp bicarbonate of soda
25g chocolate chips (I like dark-ish 50% chocolate for this but just use your favourite)
2 large free range eggs
1 1/2 tbs whole milk
For the cookie dough:
120g soft unsalted butter
50g chocolate chips
95g caster sugar
45g demerara sugar
1/2 tsp vanilla extract
100g plain flour
2 tbs plain yoghurt
pinch salt
For the icing:
150g unsalted butter, soft
340g icing sugar, sifted
3-4 tbsp whole milk, mixed with 1/2 tsp vanilla
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PS Sorry about the husky voice guys - Christmas cold! x
MY INSTAGRAM:
CAKESTAGRAM:
THE CAKE BOOK:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
VISIT OUR SHOP -
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
For the cupcakes:
100g cooled burned butter
30g soft unsalted butter
125g self raising flour
65g caster sugar
60g light brown soft sugar
1/4 tsp bicarbonate of soda
25g chocolate chips (I like dark-ish 50% chocolate for this but just use your favourite)
2 large free range eggs
1 1/2 tbs whole milk
For the cookie dough:
120g soft unsalted butter
50g chocolate chips
95g caster sugar
45g demerara sugar
1/2 tsp vanilla extract
100g plain flour
2 tbs plain yoghurt
pinch salt
For the icing:
150g unsalted butter, soft
340g icing sugar, sifted
3-4 tbsp whole milk, mixed with 1/2 tsp vanilla
-----
PS Sorry about the husky voice guys - Christmas cold! x
MY INSTAGRAM:
CAKESTAGRAM:
THE CAKE BOOK:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
VISIT OUR SHOP -
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
- Category
- Makanan - Food
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