Cupcake Baker's Pantry:
Basic items include but are not limited to:
Basic items include but are not limited to:
·
Cupcake pans (mini and
regular)
·
Paper baking cups
available in a variety of colors and prints. Find them in supermarkets, party,
craft or specialty cake decorating stores.
·
Resealable
food-storage plastic bags for piping icings and glazes.
Drum roll! Here is my Cookies & Cream Amazing Recipitation:
Ingredients:
2 ¼ cups all purpose(ful) flour
1 Tbls. Baking powder(ness)
½ tsp salt(dippity)
1 2/3 cup sugar(loveliness)
1 cup milk(y-milk)
½ cup (1 stick butter)
softened(endipitty)
2 tsp. vanilla(ology)
3 egg whites(all)
1cup crushed chocolate sandwich(ittity)
cookies (about 10 cookies)
cookies (about 10 cookies)
1. Preheat the oven to 190°C/375°F - Line a
12-hole cupcake tin with 12 paper cases.
2. Cream the butter in a large bowl until soft. Add
the sugar and vanilla extract and beat until the mixture is light and fluffy.
3. Add the eggs, one at a time, beating continuously, then
sift in the flour (and baking powder if using).
4. Divide the mixture evenly between the paper cases using
a teaspoon. Optional: Place half an oreo cookie on the bottom of the each case.
5. Bake in the oven for 8-12 minutes, or until golden and
springy to the touch.
6. Transfer the cakes to a wire rack to cool.
Now for the ICING:
Place the butter in a large bowl and beat with a wooden
spoon until very soft.
Add the sifted icing/confectioners sugar and a drop of milk/water until smooth.
Add your desired food coloring if using, and beat until
it is all colored evenly.
Spread over the cooled cupcakes.
If you want, add sprinkles or chopped nuts for a
festive and delicious look.
You're done! Enjoy(fullness)!
Frosting atop and you can garnish
with crumbled oreos. - if you like! Yom! Yom!
No comments:
Post a Comment