Hi everyone! I hope you all loved last week’s lemon bars, clearly the two of us at Sweet Little Brownies love lemony things, but this week I decided to switch things up a little.
According to the magical World Wide Web, October is Cookie Month! How has this not been declared an international holiday?! Cookies always remind me of Cookie Monster and so to commemorate this important occasion, I decided to make Cookie Monster cupcakes. In case you guys are bored with life and need something to make you laugh, check out this hilarious song by Cookie Monster: http://www.youtube.com/watch?v=-qTIGg3I5y8.
I was inspired by this lol.
For these cupcakes, I used our favourite Meringue Buttercream from the first post, and made funfetti cupcakes. Funfetti cupcakes are the best! I also made mini milk chocolate chip cookies for Cookie Monster.
I made them for a little get together, and everyone seemed to love them-you should make them too!
Here they are! Aren’t they pretty??😀
(As you can see, I made brownie cupcakes too, but I’ll be posting those another week.)
Here are all the ingredients you need. As you can see I also made mini chocolate chip cookies, and I’ve included the recipe for those along with the others. If you must, I give you permission to use store-bought chocolate chip cookies. But just this one time…
I didn’t take a lot of process pictures this time, since I was in a rush, but I didn’t use any of my mad Iron Chef skills to make these cupcakes, so you should be good to go!
Then add the dry ingredients, milk, and SPRINKLES! Did I mention I love sprinkles?
Make the Meringue butter cream frosting, and dye it blue. I used Wilton Gel food colouring in Royal Blue.
To make Cookie Monster’s eyes, I bought white chocolate wafers and semisweet chocolate chips. To glue them together, I just held the flat end of the chocolate chip against a hot surface and then placed it on the white chocolate wafer.
To assemble the cupcakes:
1. Cut a diagonal slit in the cupcake for Cookie Monster’s mouth.
2. Spread a thin layer of blue buttercream onto each of the cupcakes, it doesn’t have to be pretty, so feel free to just use a butterknife.
3. Use a Wilton #233 tip to get the fur effect, and pipe on the frosting to cover the whole surface.
4. Gently place the two “eyes” onto the cupcake so they are standing up, and pointing in different directions.
5. Cut the cookies in half, and shove one half into his mouth. Don’t they look awesome?!
Special thanks to my brother V for all of the amazing pictures!
As always, the recipes are below.
Thanks for checking us out this week, and remember to come back next Sunday for a new sweet little treat!
Original Tollhouse Chocolate Chip Cookies
Makes: 36 mini cookies
1 cup plus 2 tbsp All Purpose Flour
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, at room temperature
6 tbsp white sugar
6 tbsp brown sugar
½ tsp pure vanilla
1 egg, at room temperature
1 cup milk chocolate chips
1. Preheat oven to 375 degrees Celsius and link a baking sheet with parchment paper.
2. In a medium bowl, combine flour, baking soda, and salt.
3. In a large bowl, beat butter, sugars, and vanilla until creamy. Add egg, beat well.
4. Beat in flour mixture, and stir in the chocolate chips.
5. Drop dough by rounded teaspoon onto the parchment lined cookie sheet, leaving about 4 cm between each cookie.
6. Bake for 9-11 minutes (usually I bake them for 9 minutes, exactly).
Vanilla Funfetti Cupcakes
(Source: How Sweet Eats Blog)
Makes 12 (I ended up with only 10 though)
½ cup unsalted butter, at room temperature
1 cup white sugar
1 tbsp pure vanilla extract
1 ½ cups All Purpose Flour
1 tsp baking powder
1/3 cup 2% milk
1/3 cup coloured sprinkles
1. Preheat oven to 350 degrees Celsius
2. Cream butter and sugar until fluffy and add vanilla. Beat until combined.
3. Combine all of the dry ingredients in another bowl.
4. Add half of the dry ingredients to the wet ingredients. Mix to combine.
5. Add milk, mix to combine, and then add remaining dry ingredients.
6. Fold the sprinkles in gently.
7. Pour into cupcake pan, and bake for 18-20 minutes, until toothpick comes out clean.
8. Cool, and then frost.
Blue Fluffy Vanilla Buttercream
(Source: Baker’s Royale)
Ices 12 Cookie Monster Cupcakes
3 egg whites
¾ cup sugar
1 cup unsalted butter, at room temperature, cubed
tiny pinch of salt
1 tsp pure vanilla extract
Royal Blue Wilton Gel Food Colouring
1) Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2) Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3) Add butter one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. The frosting may appear to look separated, keep mixing and it will come together (this commonly happens when making Swiss Meringue Buttercream).
4. Colour the frosting until it turns into the perfect Cookie Monster blue.