CIRCUS ANIMAL COOKIE CUPCAKES
It’s definitely no secret that I love my frosted circus animal cookies. From my delicious Circus Animal Cookie Fudge to my heavenly Circus Animal Cookie Truffle Pie, I’m always searching for new or different ways of incorporating my childhood favorite into something sweet and tantalizing.
Surprisingly though, it’s been quite a while since I’ve created a recipe around these little gems of sprinkly, frosted yumminess. In fact, the last recipe was way back in July when I made these Frosted Circus Animal Cookie Bars. No wonder why I was going through withdrawals…
So this week I decided it was time to bless this blog with some Circus Animal Cookie Cupcakes!
Seriously, why has it taken me so flippin’ long to create a cupcake around this cookie?? It seems like it would be the obvious choice seeing as they make the perfect little cupcake toppers. On the other hand, I guess it wasn’t too long ago when I made these Circus Animal Cookie Mini Trifles, which are basically cupcakes in a jar.
You have no idea how conflicted I was when deciding on what exactly this cupcake should be. Should the cake part be chocolate or vanilla? Should it be filled or not? What KIND of filling? Should the frosting be pink or white? Or both?? WHAT KIND OF SPRINKLES, JILLIAN???
If you’ve been following me for a while, you know how bad I am when it comes to decision-making. ESPECIALLY when it involves the important things in life…like deciding on how a cupcake should look.
Thankfully, I took a few deep breaths and just took it one step at a time. First, the cake. I thought I’d keep it “more classic” with a simple vanilla cupcake. There’s nothing wrong with chocolate, but since circus animal cookies are made with vanilla cookies, it seemed like the traditional choice.
Cake? Check!
INGREDIENTS
Cupcakes:
1 and 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
2 eggs
3/4 cup Greek yogurt (I used vanilla-flavored)
1 teaspoon vanilla
1/2 buttermilk*
Filling:
2 teaspoons hot water
1/4 teaspoon salt
1 (7 oz) jar marshmallow creme
1/2 cup unsalted butter, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
1/2 cup crushed Frosted Circus Animal Cookies (about 20 cookies)
Buttercream:
1/2 cup unsalted butter
Pinch of salt
4 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon almond extract (optional)
6 Tablespoons heavy cream
For Assembly:
Frosted Circus Animal cookies
Nonpareil sprinkles
INSTRUCTIONS
Make the Cupcakes: Preheat oven to 350ºF. Line a 12-count muffin pan with cupcake liners.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy. Beat in the eggs, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the Greek yogurt, and vanilla on medium speed.
Pour the dry ingredients into the wet ingredients and mix until combined. Add the buttermilk and mix until just combined, scraping down the sides and bottom of the bowl as needed.
Fill cupcake liners 3/4 of the way full. Bake for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Filling: Combine the hot water and salt in a small bowl and stir until dissolved. Let mixture cool.
In the bowl of a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the marshmallow creme and the butter until combined. Add in the powdered sugar, vanilla, and almond extract and mix on high speed until fluffy, about 2 minutes. Add the salt solution to the mixture and mix until combined. Stir in the crushed cookies, then transfer filling to a ziploc bag and cut the tip off.
Make the Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt together on high until fluffy and pale in color, about 5-6 minutes. Decrease speed to low and slowly add the powdered sugar. Add the vanilla extract, almond extract, and heavy cream and beat until combined. Increase speed to medium-high and beat until light and fluffy, about 3-4 minutes.
Divide the buttercream in half, and dye one half pink. Transfer each color into their own seperate pastry bags, tie the ends closed with a rubber band, snip off the tips, then place both into another pastry bag fitted with a piping tip (see photo above).
To Assemble: Using a paring/small knife, cut a cone-shaped piece of cake out of the center of each cupcake (see photo above). Pipe the filling into each cupcake hole. Top each cupcake with a swirl of buttercream, a spattering of sprinkles, and a frosted circus animal cookie.
thanks done share recipes to : www.abajillianrecipes.com/2018/05/07/frosted-circus-animal-cookie-cupcakes/
Surprisingly though, it’s been quite a while since I’ve created a recipe around these little gems of sprinkly, frosted yumminess. In fact, the last recipe was way back in July when I made these Frosted Circus Animal Cookie Bars. No wonder why I was going through withdrawals…
So this week I decided it was time to bless this blog with some Circus Animal Cookie Cupcakes!
Seriously, why has it taken me so flippin’ long to create a cupcake around this cookie?? It seems like it would be the obvious choice seeing as they make the perfect little cupcake toppers. On the other hand, I guess it wasn’t too long ago when I made these Circus Animal Cookie Mini Trifles, which are basically cupcakes in a jar.
You have no idea how conflicted I was when deciding on what exactly this cupcake should be. Should the cake part be chocolate or vanilla? Should it be filled or not? What KIND of filling? Should the frosting be pink or white? Or both?? WHAT KIND OF SPRINKLES, JILLIAN???
If you’ve been following me for a while, you know how bad I am when it comes to decision-making. ESPECIALLY when it involves the important things in life…like deciding on how a cupcake should look.
Thankfully, I took a few deep breaths and just took it one step at a time. First, the cake. I thought I’d keep it “more classic” with a simple vanilla cupcake. There’s nothing wrong with chocolate, but since circus animal cookies are made with vanilla cookies, it seemed like the traditional choice.
Cake? Check!
INGREDIENTS
Cupcakes:
1 and 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
2 eggs
3/4 cup Greek yogurt (I used vanilla-flavored)
1 teaspoon vanilla
1/2 buttermilk*
Filling:
2 teaspoons hot water
1/4 teaspoon salt
1 (7 oz) jar marshmallow creme
1/2 cup unsalted butter, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
1/2 cup crushed Frosted Circus Animal Cookies (about 20 cookies)
Buttercream:
1/2 cup unsalted butter
Pinch of salt
4 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon almond extract (optional)
6 Tablespoons heavy cream
For Assembly:
Frosted Circus Animal cookies
Nonpareil sprinkles
INSTRUCTIONS
Make the Cupcakes: Preheat oven to 350ºF. Line a 12-count muffin pan with cupcake liners.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy. Beat in the eggs, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the Greek yogurt, and vanilla on medium speed.
Pour the dry ingredients into the wet ingredients and mix until combined. Add the buttermilk and mix until just combined, scraping down the sides and bottom of the bowl as needed.
Fill cupcake liners 3/4 of the way full. Bake for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Filling: Combine the hot water and salt in a small bowl and stir until dissolved. Let mixture cool.
In the bowl of a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the marshmallow creme and the butter until combined. Add in the powdered sugar, vanilla, and almond extract and mix on high speed until fluffy, about 2 minutes. Add the salt solution to the mixture and mix until combined. Stir in the crushed cookies, then transfer filling to a ziploc bag and cut the tip off.
Make the Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt together on high until fluffy and pale in color, about 5-6 minutes. Decrease speed to low and slowly add the powdered sugar. Add the vanilla extract, almond extract, and heavy cream and beat until combined. Increase speed to medium-high and beat until light and fluffy, about 3-4 minutes.
Divide the buttercream in half, and dye one half pink. Transfer each color into their own seperate pastry bags, tie the ends closed with a rubber band, snip off the tips, then place both into another pastry bag fitted with a piping tip (see photo above).
To Assemble: Using a paring/small knife, cut a cone-shaped piece of cake out of the center of each cupcake (see photo above). Pipe the filling into each cupcake hole. Top each cupcake with a swirl of buttercream, a spattering of sprinkles, and a frosted circus animal cookie.
thanks done share recipes to : www.abajillianrecipes.com/2018/05/07/frosted-circus-animal-cookie-cupcakes/
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