Tuesday, June 1, 2010

Cookie Monster CupCake...Me want Cookie

C is for cookie… that’s good enough for me. In fact, it’s good enough for most people, but for those who love cupcakes as well, take a look here.

For this post, allow me to lapse in to Cookie Monster speak. Because how many chances do I get to do that?

Me like cookie. Me like cupcake. But also cookie. (Mostly cookie.) So put cookie in cupcake? Mmmm. Happy. OK, I'm back. This looks complicated to make but imagine what a hero you would be if you could pull this off at your child's next birthday party. The look on their little faces would make it all worthwhile.

Chocolate Cupcakes
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2 In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3 Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Let cool.


Extra Special Buttercream Icing Recipe


  • 1 cup butter
    1 cup vegetable shortening
    2 lbs powdered sugar (8 cups)
    1/2 teaspoon salt
    1 tablespoon meringue powder (optional)
    1 teaspoon clear vanilla
    1 teaspoon almond extract
    1/2-1 teaspoon clear butter flavoring
    4-6 ounces whipping cream
  • Wilton Royal Blue Color (I use Gel Paste)
  • Instructions

    1. Cream butter and shortening until fluffy.

    2. Add sugar, meringue powder, about half of the cream, and continue creaming until well blended.
    3. Add salt, flavorings and enough whipping cream to make the consistency you need.
    4. Beat at medium speed until icing is fluffy.
    5. You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good.Add Coloring.
    6. The meringue powder gives the icing a light crust, but it remains soft underneath.
    7. This is a good icing for beginners, practice or “informal” cakes.


Thank You Cake Central for this one!
Make sure you save some of this for the white of the eyes! :)

True Black MMF


  • 6 oz. of semi sweet chocolate chips (about half of a bag)
    1 bag of mini marshmallows
    3 tbsp. of clear Karo syrup
    3 tbsp. water
    1 1lb. bag of powdered sugar
    gel black food coloring


    Put your marshmallows in a microwave safe bowl, add the water, and microwave on high for 1 minute. Stir mixture, and microwave for another minute. When marshmallows come out they will be HOT, stir again, scraping the sides with a scraper. Immerdiately add your chocolate chips, and stir until the chips are completely melted. Add your karo syrup and stir again this time with a butter knife, making sure that all of your syrup is incorporated. Add a good amount of black gel food coloring, and stir again with your knife, making sure that you scrape around the edges. Once your mixture is the blackest black that you can get, (I added about 1-2 tsp. of the gel coloring) then add about half of your bag of powdered sugar, and stir until the mixture is thick, with your knife. Grease your hands liberally with Crisco and add the rest of the powdered sugar* to the bowl. Knead your fondant until all of the powdered sugar is gone. Store for up to a month wrapped in plastic wrap, sealed in a gallon Ziploc, and stored in an airtight container.

    TIME TO HAVE FUN AND JUMP IN ( hang in there your almost there)

    You will need a #133 or #234 Grass Tip from Wilton. Fill your bag with your Royal Blue Icing and adding the Grass tip. Then you are going to place the tip on the cupcake and sqeeze one time them pull up and that will give you the hair for Cookie Monster! Take some of the White MMF and make round balls with your hands to make eyes You can use some of the Black MMF for black dots in the eyes or you can use the flat side facing you of a chocolate chip. I have used both and they both work well. Then you are going to roll out a thin peace of black MMF and make the mouth you can cut then to the size you need I used a small oval cookie cutter. Then added the eyes into the Icing and the mouth then I used the 100 Cal. cookies and dabbed a bit of icing on the back to help hold it on and then used the grass tip on more time to make the hand and there you have it Folks and wonderful C is for Cookie Monster Cupcake~ Enjoy!!!! :0) Heather


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