Here is the promised Cookies and Cream Cupcakes recipe for you more experienced bakers (or for non-experienced ones!)- sorry it wasn’t up straight away but I’ve had a very busy weekend! This is another Hummingbird recipe, so I apologise for the overload but I wanted to try this one and the frosting is the best. This recipe is great and seems to suit most people, whether you’re a more biscuit-y person or a more chocolate-y person. I won’t post the recipe for the actual cupcakes themselves up, as it’s the same recipe as the one in my previous post, only with bits of cookie pushed into each cupcake before baking. The recipe for the frosting is the following:
500g/ 1lb 2oz Icing Sugar
160g/ 51/2 oz Unsalted Butter, softened
60ml/ 2fl oz Whole Milk
A few cookies, crushed into rough pieces and crumbs
1. Gradually mix the icing sugar and the butter together on a low speed (or the icing sugar goes everywhere) until combined. Make sure there’s no large lumps of butter in the mix.
2. Add the milk bit by bit to the mix whilst mixing on a slow speed.
3. When all the liquid is combined, turn the mixer up (or whisk quickly by hand) and beat the frosting until light and fluffy.
4. Add the cookie crumbs and mix well until evenly distributed.
5. Spoon generous amounts of frosting on each cupcake and smooth or swirl.
– Make sure the cupcakes have fully cooled before you try to ice them- if they’re too warm then the icing will turn really runny and won’t hold its shape.
– To make them look more professional, sprinkle some cookies crumbs on the top of each cupcake.
– This recipe makes a lot of frosting. even for me! If you prefer less icing then reduce the amount of each ingredient by a small amount. If so, make sure you take the same percentage off each ingredient.