Still wondering, why I couldn't upload any pics to this blog so far? ( Heyyy..i finally did it!! Today, Wed, Aug 1, 2007. Completely glad :D) Never mind...back to my cupcakes story, I intended to bring this to my monthly family gathering but the cupcakes just ended right down to my belly and my cousins'... Simply to make, simply irresistible to take another one. Try it yourself...
(From 500 Cupcakes and Muffins by Fergal Connolly)
For the cupcakes:
225 g unsalted butter, softened
225 g caster sugar (I used only 180 g)
225 g self-raising flour
1 tsp baking powder
4 eggs
1 tsp vanilla extract
10 crushed cream-filled chocolate cookies
For the icing:
Butter cream (recipe will be upload later)
10 chopped cream-filled chocolate cookies
Direction:
Preheat the oven to 175°C (350°F/ gas mark 4).
Place 18 foil or baking cases in muffin tins ( I used 12 muffins-tin size).
Combine all the cupcakes ingredients except the cookies, in a large bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes. Stir in cookies
Spoon the batter into the cases. Bake for 20 minutes. Remove tins from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a wire rack.
To make the icing:
Soften butter cream and stir in the chopped cookies. Spread the icing onto the cooled cupcakes.
Store without icing in an airtight container for up to 3 days, or freeze for up to 3 months.
Verdict: Very easy to make and crushed cookies mix gives a light crispy crunch to the cupcakes… Yummyyy…
(From 500 Cupcakes and Muffins by Fergal Connolly)
For the cupcakes:
225 g unsalted butter, softened
225 g caster sugar (I used only 180 g)
225 g self-raising flour
1 tsp baking powder
4 eggs
1 tsp vanilla extract
10 crushed cream-filled chocolate cookies
For the icing:
Butter cream (recipe will be upload later)
10 chopped cream-filled chocolate cookies
Direction:
Preheat the oven to 175°C (350°F/ gas mark 4).
Place 18 foil or baking cases in muffin tins ( I used 12 muffins-tin size).
Combine all the cupcakes ingredients except the cookies, in a large bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes. Stir in cookies
Spoon the batter into the cases. Bake for 20 minutes. Remove tins from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a wire rack.
To make the icing:
Soften butter cream and stir in the chopped cookies. Spread the icing onto the cooled cupcakes.
Store without icing in an airtight container for up to 3 days, or freeze for up to 3 months.
Verdict: Very easy to make and crushed cookies mix gives a light crispy crunch to the cupcakes… Yummyyy…
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Thanks for "icip - icip" ya...