Mini Cookie Cups
- Laura
- Sep 24, 2020
- 3 min read
A fun and different way to enjoy a cookie!
Want to try a new way to enjoy a cookie? Mini cookie cups use a cookie-style batter, but mix things up with a fun shape and the addition of buttercream icing on top. This mini cookie cup recipe is simple and straightforward to make and are perfect for sharing and especially great as a treat for kid! Plus, as this recipe makes 24, you'll have plenty to go around. They also cook in 10 minutes, so can be a great last-minute recipe to whip up!
My Notes:
I love making cookies and these cookie cups are such a fun twist on the classic! I love adding the buttercream icing to these as I find it adds extra sweetness and a fun splash of colour. I also like how you can change up the colour and add any kind of sprinkles you like to make something new every time you make them!
Serves: 24 Mini Cookie Cups
Prep Time: 15 Minutes
Cooking Time: 10 Minutes
Allergies: Contains Dairy & Egg
Please note these are only rough nutritional facts and will depend on the specific ingredients used.
Ingredients:
Cookie Cups:
40ml Vegetable/Sunflower Oil
60g Butter/Stork
85g Caster Sugar
1 Egg
1tsp Vanilla Extract
160g Plain Flour
1 tsp Cornflour
1 tsp Baking Powder
1/4 tsp Salt
100g Chocolate Chips
Buttercream Icing:
250g Icing Sugar
125g Butter/Stork
Vanilla Extract
Food Colouring (Optional)
Sprinkles (Optional)
Method:
Preheat the oven to 170°C/150°C fan/gas mark 3 and grease a mini muffin tin.
In a bowl, cream together the oil, butter and sugar until fully combined.
Beat the egg then add to the mixture along with the vanilla extract.
Carefully fold in the sifted flour, cornflour, baking powder and salt and mix well.
Fold in the chocolate chips.
Take around 1tsp of mixture and carefully place into the mini muffin tin. Repeat until all 24 spaces are full.
Place into the fridge for around 20 minutes to firm up.
Bake in the oven for 10 minutes.
With a spoon or tsp measure, create a small well/creator in the top of each cookie cup (refer to picture below) then transfer to a wire rack and leave to cool fully before adding the buttercream.
To make the buttercream icing, mix the icing sugar, butter, vanilla extract and food colouring (optional).
Transfer to a piping bag with a star tip and pipe onto the top of each cookie cup.
Add your choice of sprinkles on top (optional).
Enjoy!
My Tips:
If you don't have a mini muffin tin, that's fine! Instead you can make larger ones using a regular muffin tin - just remember to extend the cooking times slightly. Check out the pictures at the bottom for reference.
Don't want to use chocolate chips? Why not try adding 100g of sprinkles for a colourful cookie cup inside and out!
When spooning the batter into the tin, try to make sure you are using even amounts for each one and don't overfill or you'll lose the cookie cup shape.
For the buttercream icing, you can use any colour you want for the colouring and any kind of sprinkle or decoration. You can also try using different flavourings instead of vanilla such as strawberry or caramel.
If you don't want to make buttercream, you can also try a chocolate ganache on top or just leave them plain (not as fun though!).
If you don't have star nozzle, you can use any type you have, just remember the shape for the icing will be slightly different. Additionally, if you don't have piping bag, use a sturdy food bag and cut off one of the corners - instant piping bag!
If you do decide to try out my mini cookie cup recipe, I'd love to see some pictures! Tag me on instagram @lauras.bakery_ so I can have a look!
コメント