Friday, September 14, 2007

Cookies and Creme Cupcakes

I finally got to make another batch of cupcakes today after a couple weeks of traveling. This time around: Cookies and Creme. Definitely on the short list of cupcakes I was looking forward to making, and a good chance to try out Your Basic Chocolate Cupcake (the chocolate variation on the Golden Vanilla Cupcake from last time around).

The cupcakes themselves were dead easy to make, since the recipe called for canola oil instead of margarine. Pulsing cookies in the food processor is always fun too. The frosting was just the fluffy vanilla stuff from last time around, but with the addition of Newman-O cookie crumbs. So, so much tastier than just the plain frosting.

I got to use my fancy new pastry bag and decorating tips for the first time with these guys, but I learned the hard way that you really have to chop the hell out of the cookies before you incorporate them into the frosting. I still had some small cookie chunks, which plugged up the decorating tip and forced me to transfer all the frosting into an alternate bag with successively larger tips. Frosting got all ove the place during this process, which is why I am on a diabeetus-inducing sugar high right now. Unfortunately I had to use the large-mouthed round tip, which makes for ugly cupcakes compared to the star tips (ugly cupcakes not pictured).

All in all, so much better than the first set. I love cookies and creme, and these cupcakes are basically a cookies and creme gut bomb -- exactly what I hoped for. Definitely a solid 8.5 peace frogs out of 10.

Coming on Sunday: Brooklyn vs. Boston Creme Pie Cakes!

P.S.: Turns out I'm a bigger fan of these than my cupcake disposal unit friends -- they preferred the last round with chocolate icing. Could be due to the fact that those cupcakes were margarine/shortening-based and these were oil-based (they were a little more moist). Good thing the Boston creme pie cupcakes are the same cupcake base as the first batch.

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