Friday, April 26, 2013

Milk & Cookies Cupcakes

I found this recipe on Pinterest and when tasked with making cupcakes for my sorority's fundraising event, I knew I had to try it.
I made a few minor changes to the recipe, and they turned out great....and they were pretty too!
yield: 24 cupcakes

for cupcakes
2C sugar
4 eggs, room temperature
2.5C all-purpose flour
1C 2% milk
3/4C vegetable oil
2 1/4 tsp baking powder
1 tsp vanilla
3/4C mini chocolate chips
2 tbs all-purpose flour (to coat chips)

for frosting
3 sticks (1.5C) salted butter, room temperature
3.5C powdered sugar
7oz sweetened condensed milk
1 tsp vanilla extract

for garnish
mini chocolate chip cookies*

*I bought chocolate chip cookies from the bakery section of the grocery store and cut them in half to use on top. Saved myself some baking

  1. for cupcakes: Preheat oven to 325 degrees.
  2. Line muffin pan with cupcake liners, or grease pan if not using cupcake liners.
  3. Beat together eggs and sugar in large bowl (or stand mixer with paddle attachment) on low for 2 minutes.
  4. Alternate adding flour and milk, on low speed, until combined.
  5. Add oil, baking powder, and vanilla. Beat on low for 1 minute.
  6. In a small bowl, add mini chocolate chips and 2 tbs flour, mixing to coat all the chips with flour.
  7. Fold coated chips into batter.
  8. Fill cupcake liners about 2/3 of the way full.
  9. Bake for 24-26 minutes, or until a toothpick comes out clean.
  10. Allow to cool on wire rack.
  11. for frosting: In a large bowl (or stand mixer with paddle attachment), beat butter on medium-high speed for 2 minutes.
  12. Add powdered sugar, alternating with condensed milk, on low speed.
  13. Add vanilla extract.
  14. Beat on medium-high speed for 5 minutes.
  15. Pipe (or spread) onto completely cooled cupcakes.
  16. for garnish: Place a mini chocolate chip cookie or half of a mini cookie for decoration if you wish.
  17. Enjoy!

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