220 grams unsalted butter, at room temperature, for the frosting
300 grams icing sugar, sifted twice, for the frosting
1 teaspoon vanilla essence, for the frosting
6 tablespoons cow's milk, for the frosting
gel food coloring, blue for baking
cookies, with chocolate chips
fondant, white (eyes)
fondant, black (eyes)
Preparation
1h
0 mins
Medium
Prepare a cupcake tray with liners and preheat the oven to 180°C.
Sift the flour together with the royal and set aside.
Beat the butter with the sugar in a mixer until creamy.
Add the eggs one by one, then the vanilla, and finally the sifted dry ingredients, and beat a little more to integrate all the ingredients.
Put 2/3 of the batter in each liner; you can help yourself with an ice cream scoop.
Bake at 180 °C for 20 to 25 minutes or until a toothpick inserted comes out clean.
Remove from the oven, let cool for 3 minutes, and place the cupcakes on a rack to cool completely.
While they cool, prepare the frosting; in the mixer, place the butter at room temperature along with the powdered sugar, vanilla, and milk, then gradually add the food coloring until you achieve the desired color. Put one part in a piping bag with a tip that has many holes, I use no. 233, and another part in another bag with a different tip no. 12.
With white fondant, make circles for the eyes and smaller ones with black fondant and set aside.
In the middle of the cupcake, use tip 12 to add a bit of frosting (like making a step) and with the other tip, place the cookie monster's hair covering the step we made.
Place the eyes and half a cookie as shown in the photograph.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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