Now that I’ve gotten the hang of making cupcakes I knew that I wanted to use my Classic Yellow Cake and my square muffin pan as part of the Top 9 Tea Party Takeover on Friday, March 25th, hosted by Foodbuzz and Electrolux. For this one day, all Top 9 posts will reflect this theme. Whether it’s grown up tea party or one for pint sized diva’s cupcakes are always welcome on the menu. I also wanted to do add a little lagniappe (Creole world that means a little something extra) to this very adaptable recipe. A while back I was consumed with the idea of making a cookie dough cupcake, but somewhere along the way the Apple Crisp Cupcake won out.
As much as I love a fingerful of cookie dough I know the raw egg in it isn’t so good for you. So out goes the idea of filling the cupcake with cookie dough after it’s done. I did come across several recipes for eggless cookie dough, but they weren’t working for me. What I decided to do was to add the cookie dough into the cupcake batter, cross my fingers, throw salt over my shoulder and hope for the best. Even though tea parties are thought of as frilly and sometimes fussy affairs I wanted the frosting to be a bit simpler with the cookie inside. Half of the cupcakes were frosted with a chocolate butter cream and the other half with a store-bought coconut pecan frosting.
Despite my fretting they came out well. Initially I was worried about the cookie burning, it didn’t. However, the next time I make them I’ll reduce the cooking time about 5 minutes, so the cookie will be a tad bit chewier. I’m really happy that I didn’t use festoons and big swirls of frosting, the coconut pecan frosting and the chocolate butter cream were just enough.
Electrolux and Kelly Ripa are supporting the Ovarian Cancer Research Fund whose mission is to fund research to find a method of early detection and ultimately a cure for Ovarian Cancer. Electrolux has committed to donate $750,000 to this worthy cause.
I urge everyone to visit Kelly Confidential. and find out how you can be a part of this worthy cause.
Classic Vanilla Cake Recipe – Adapted from CakeCentral.com
2 ¼ cups sifted cake flour
2 tsp baking powder
½ tsp salt
2 TBS cake enhancer (optional)
1 cup butter, softened
2 cups sugar
4 large egg yolks
2 tsp vanilla paste
1 cup sour cream
4 large egg whites
Chocolate Chip Oatmeal Cooking Dough– from allrecipes.com
1 cup butter, softened
1 ¼ cups packed brown sugar
½ cup white sugar
2 TBS milk
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 ½ cups rolled oats
2 cups semisweet chocolate chips
Preheat the oven to 350°. Butter and line two 8 baking pans with parchment.
Sift together the flour, baking powder, cake enhancer and salt. Set aside. Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla paste. Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.
In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula. Line muffin pan with liners or prepare pans with nonstick spray.
Fill the cups 1/3 with the cake batter and then drop a ½ tsp of the cookie dough into it and then add more batter to fill cup 2/3 full. Bake until lightly golden and a toothpick inserted into the center of one cupcake comes out clean, 20-25 minutes. It was almost 30 minutes for me. Let them cool in the pan on a wire rack, about ten minutes. Remove from the pan and let cool completely on wire rack. Then top with your favorite frosting, glaze and or toppings. Makes about 30.
One more thing; you’re gonna have lots of cookie dough left. Bake yourself a separate batch of cookies for your tea party, or just freeze the remaining dough for another time.
½ cup unsalted butter, softened
3 TBS unsweetened cocoa powder, preferably Dutch style
3 TBS hot water
2 ½ cups powdered sugar, sifted
With an electric mixer, beat the butter until creamy. Blend the cocoa powder with the hot water to make a smooth paste. Add the blended cocoa and sifted powdered sugar to the butter and beat until light in texture and creamy.