Cookies and cream cupcakes

Cookies and cream
Cookies and cream
Cookies and cream

Bake cakes it’s all about making them look nice and very appealing for the eyes. The feeling of  mouth watering when you enter a cake shop is what you are aiming when you think about bake a cake.
This different version of vanilla cupcakes screams EAT ME!!

To make 12 cupcakes you will need:

  • 175 gr Self raising flour sifted
  • 150 gr Softened salted butter
  • 150gr of caster sugar
  • 3 eggs
  • 1 teaspoon of vanilla extract

For your Icing:

  • 250 gr of softened  unsalted butter
  • 250 gr of icing sugar
  • 1 teaspoon od vanilla extract
  • Mini shortbreads
  • Chocolate chips

In this recipe you will need 12 cupcakes cases in a muffin tin and a piping bag with a large nozzle. For best results use for the icing and the cakes an electric mixer.

Whip the eggs with sugar and add the vanilla extract. Add to it the butter and when is folded in add in 2 o 3 rounds the flour. Keep wishing until you mixture is of light colour.

Divide the mixture in your tin, don’t worry to much about the shape, they will adjust themselves while cooking. Cook in a preheated oven at 180 degrees for about 20/30 minutes. To check if they are done price them whit a knife in the centre and if the knife comes out dry they’re ready.

While the cakes are cooling prepare your butter cream mixing the butter with the vanilla and whipping it with the electric beater. once your butter has gain a nice light colour start adding the icing sugar in small doses and keep whipping until your buttercream has doubled, or almost doubled, the volume.

Pipe the cream on the cooled cakes and decorate them with the shortbread and the chocolate chips.

Buon appetito

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