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Hi gang! Hope you’re all looking forward to the start of 2017. What better way to see in the new year than with the recipe for a true C&D classic – Cookie Dough Cupcakes! These use a burnt butter sponge, classic vanilla buttercream and tonnes of delicious cookie dough to deliver one of the most popular flavours ever in our Soho store. Let’s bake!
For the cupcakes:
100g cooled burned butter
30g soft unsalted butter
125g self raising flour
65g caster sugar
60g light brown soft sugar
1/4 tsp bicarbonate of soda
25g chocolate chips (I like dark-ish 50% chocolate for this but just use your favourite)
2 large free range eggs
1 1/2 tbs whole milk
For the cookie dough:
120g soft unsalted butter
50g chocolate chips
95g caster sugar
45g demerara sugar
1/2 tsp vanilla extract
100g plain flour
2 tbs plain yoghurt
pinch salt
For the icing:
150g unsalted butter, soft
340g icing sugar, sifted
3-4 tbsp whole milk, mixed with 1/2 tsp vanilla
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PS Sorry about the husky voice guys – Christmas cold! x
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London
W1B 5PW
