Friday, 8 January 2010

cookies and cream cupcakes, my first order! yay!

my friend aina ordered these cupcakes for her internship program farewell lunch, blueberry red velvet and cookies and cream..okay, seriously..
im not talking about the cupcakes here, am talking about the photos.. man oh man, dont they look like some photos from martha stewart's cupcakes book? ME LOVE THEM!

blueberry red velvet cupcakes

cookies and cream cupcakes

and...the recipe for cookies and cream cupcakes

Cookies and Cream Cupcakes from crazy about cupcakes book

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup milk
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
3 large egg whites, at room temperature
1 cup chocolate sandwich cookies (about 10), lightly crushed

1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the butter, milk, and vanilla with an electric mixer until fluffy, about 3-5 minutes.
3. In a separate bowl mix together the flour, baking powder, and salt.
4. Add the dry ingredients to butter mixture. Mix until integrated. Stir in the sugar. With an electric mixer on low speed, beat for 30 sec­onds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the crushed cookies.
5. Fill the cupcake liners three-quarters full. Bake for about 20 min­utes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

cream cheese frosting

16 ounces cream cheese, room temperature
2 teaspoons pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
2 pounds confectioners' sugar, sifted
  1. Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
  2. Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.

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