Yes, you read that correctly. This is what happens when I let a 9-year-old decide what I should make.
Since the thought of eating something with raw eggs in it grosses me out, I obviously couldn’t do something like this recipe here – if it has the risk of giving someone food poisoning, I’m sorry but it’s not a great idea for a cupcake. That brings me to Willow Bird Baking, one of my favourite blogs. I read the recipe for safe-to-eat cookie dough ages ago and it came to mind when I was wondering how exactly I could create “cookie cupcakes” as the young’un had requested.
The dough is eggless so for all you raw-mix lovers out there this is perfect. You don’t have to worry about giving your loved ones food poisoning! The remainder is currently lounging in my freezer, waiting to be added to some vanilla ice cream. Or just, you know, nibbled on in passing. Maybe for breakfast…and lunch…and a midnight snack.
100g light brown sugar
100g plain flour
50g chocolate chips (if you can’t find chocolate chips just take a rolling pin to a bag of chocolate buttons. Great for stress relief!)
1/2 tablespoon vanilla essence
2-4 tablespoons water
- Cream butter and sugar.
- Add flour, vanilla essence and chocolate.
- Slowly add water, stirring until you reach the right consistency (which is, y’know, that of raw cookie dough).
90g self-raising flour
45g caster sugar & 45g light brown sugar
1/2 teaspoon vanilla essence
2 tablespoons milk
- Cream butter and sugar until creamy.
- Add eggs and vanilla essence.
- Sift in flour, add milk and pour into cupcake cases.
- Bake at 180°C for ten minutes, or until the tops are golden brown.
1/2 teaspoon vanilla extract
240g icing sugar
- Cream butter and vanilla essence.
- Slowly blend in the sugar
- Add milk and beat until stiff.
Assembling the cupcakes:
- Let the cupcakes cool fully and using a sharp knife, carve a cone out of the top of each, like this:
- Fill each cupcake with about a teaspoon of cookie dough.
- You can either cut the excess from the top and replace it or leave it off entirely.
- Frost and chill in the fridge for an hour or two. I topped mine with a chocolate button, a mini cookie would be a cute addition.
It’s a bit of a lengthy process but it’s worth it for such a creative and cute dessert. The simple frosting goes perfectly with the soft cupcake and the cookie dough centre is a delicious surprise!