I was trying to come up with a way to begin this blog post, then my friend (and one of my favorite baristas), Rose exclaimed "IS IT A COOKIE OR A CUPCAKE? WHAT IS THIS?" and I figured nothing else was really necessary. The answer is, it's both and I apparently have a death wish. I had homemade cookie dough in my fridge leftover from the weekend with my best friend Chelsea. Yes. I made cookie dough with the sole purpose to consume it in dough form, rather than cookie form. Screw you, salmonella! I'll live on the edge thank you very much. But then Monday rolled around. I only have one cookie sheet and things stick to it. And I was really in the mood for cake... Luckily I remembered that at one point, my favorite food blogger had the same dilemma and had remedied it with chocolate chip cookie bottomed vanilla cupcakes. She's a genius. I need to be stopped. Or you should eat these for me. I'm currently sitting here staring at them. It's a problem. I think I might be drooling. I used the recipe for cookie dough on the back of the Nestle Tollhouse chocolate chip bag. Or look at the original recipe for these cupcakes. That works too. Chocolate Chip Cookie Bottomed Vanilla Cupcakes (makes 18-20 cupcakes) For the cake:
-Preheat oven to 350 degrees. Line cupcake liner then press cookie dough to bottom of liners. -Beat together butter and sugar until creamy. Add eggs and vanilla and beat until combined. -Add half of flour and mix until combined, then milk and mix. Add remaining flour and baking powder and mix until combined. -Pour batter over the cookie dough and bake for 15-20 minutes You can top with your frosting of choice, but my favorite is my recipe for vanilla buttercream. Vanilla Buttercream
-Beat butter, vanilla and salt until creamy. Add powdered sugar one cup at a time and beat in between. Add milk until reach desired consistency. Enjoy. Drool. Whatever.
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