Ingredients for 12 cupcakes 125g butter, at room temperature 125g (light) brown sugar (press firmly

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Ingredients for 12 cupcakes 125g butter, at room temperature 125g (light) brown sugar (press firmly during road) 125g self-raising flour 2 tablespoons of milk at room temperature 2 eggs at room temperature 1 teaspoon vanilla extract Cookie dough 110g butter at room temperature 75 grams of crystal sugar 75 grams of brown sugar (press vine firmly during weighing) 2 tablespoons milk 1 teaspoon vanilla extract 150g flour pinch of salt 50g mini chocolate sprinkles
TIP Make the advance already evening cookie dough Frosting 45 grams flour 240ml milk, at room temperature 200g butter, softened 200g caster sugar 5 ml vanilla extract 3 tablespoons cocoa powder
Method Make the basic recipe cupcakes with sugar. Finally, add the vanilla vine and mix again thoroughly with a mixer at medium speed. First make the cookie dough before you bake the cupcakes in the oven.
Cookie dough Put the butter and sugar in a bowl and mix with a mixer at medium speed until fluffy. Add the milk and vanilla and blend smooth. Add the flour little by little and finally the salt. Stir in the mini chocolate sprinkles the dough. Roll the dough into an oblong roll and cut into small pieces. vine Put the rolls of dough in a plastic ziplock bag and put them for at least 3 to 4 hours in the freezer.
Fill each baking tins to 1/2 full with cupcakebeslag and push last in each baking tin a frozen cookie dough roll into the batter. Bake the cupcakes for about 15-20 minutes in the oven at 170 degrees.
Use the basic recipe frosting. Spread the frosting into two parts and add to 1 part cocoa powder. Stir with a wooden spoon the frosting vine until the frosting nice light brown color. Add to want more cocoa powder for a darker color / richer vine chocolate flavor.
Apply the second color frosting on cooled cupcakes with a duo color piping bag with large tip. Sprinkle the mini cupcakes with chocolate sprinkles for the finishing touch! Have some cookie dough rolls over, place them frozen on a baking sheet in the oven at 170 degrees and bake for 10 minutes tasty american cookies for the cupcakes. Let the cookies cool before you pull them from the baking tray to avoid breaking.
Here were used Rich Black tins. Jumbo tip that was used in combination with the duo color piping bag is jumbo decoration tip: French. This 2-compartment vine disposable pastry bag make easily the finest duo color swirls. Fill the pastry bag with two frostings and place the pastry bag into a piping vine bag with a plain tip at the bottom of a decoration. The cupcakes may be shorter than usual because fewer fried batter is done in the tins.
My daughter want these cupcakes vine to the teachers at school treat for her birthday. Sunday I'm going to make them, I can spray all the frosting over there and leave it till Monday? Or should I make the cupcake Sunday and Monday morning spraying the frosting on it? If I were the frosting until Monday it can spray, I can make it all Sunday night and Monday morning vine to keep? Thanks for your comment.
Olivia 15-03-2013 at 23:41:02
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