abzdudy
abzdudy:

I made Cookie Monster cupcakes! I know a lot of you want to make them and feel that they can’t because they may not necessarily be good at baking, but this was my first time making a cake EVER and they turned out amazing! So I’ve left a recipe. It’s for 12 cupcakes.
Ingredients for Cake:
150g self raising flour
150g butter
150g sugar (preferably caster)
3 eggs (well beaten)
2-3 tablespoons vanilla extract
Preheat oven to 160 - 180 C
1. Mix in the butter (when soft) with the 150g of sugar. Cream it with an electric whisk or spoon until it is soft and pale.
2. When it begins to look fluffy, add the egg mixture slowly with the flour. The best way to do this is to pour some into the bowl, then sift some flour over and beat the mixture. Repeat this until you have used up all the flour and egg and the dough is mixed well. 
3. Add two or three tablespoons of vanilla extract to give it its vanilla flavour. Mix again until content.
4. Pour small amount of mixture into muffin/cupcake wrappers in a cupcake tin for the oven. Do not fill more than halfway as the mixture will rise once baking begins. Baked for 15 to 20 minutes.
5. Once they are golden brown, check to see if fully baked and if they are leave to cool down.
Ingredients for Icing:
120g butter
330g icing sugar
Blue food colouring (be cautious not to use too little or the colour will come out green or turquoise instead of bright blue.)
Ziploc bag
I also used a special icing and decorating nozzle which I put into the bag for the “ice gem” looking pattern.
Two tablespoons of milk
Mini cookies (I used normal sized ones and broke them in half.)
White chocolate buttons
Chocolate chips
1. Cream the butter and icing sugar together until pale and fluffy. Do not use an electric whisk until the powder is mixed in well or the powder will go every where!
2. Add in plenty of blue colouring. Add some, then mix. Repeat until satisfied with the colour. 
3. Add in the milk so the mixture does not become thick and hard to decorate with.
4. If using an icing nozzle put into the bottom of the bag in one corner. Hold upright and pour/use a spoon to shift icing into the bag. Clip the top of the bag, and then cut a small hole in the bottom of the bag where the nossle is so only the tip of the nossle is showing.
5. Carefully not applying too much pressure, pour icing onto cake in desired fashion. Refill bag when needed, but do not apply too much pressure on the hole in bottom of bag when refilling or it will spill out.
6. Attached two white chocolate buttons to the top of the cupcake/cake as eyes. Using a tiny amount of the blue icing, attached two chocolate chips as pupils onto the white chocolate buttons.
7. Break up a cookie so it is horizontal on one side, and attach to the bottom half of the cupcake for the mouth.
VOILA! Cookie Monster cupcake! Really simple!
Please do not delete my credit as I worked really, really hard on these. My name is Alice Boyd and my blog is abzdudy.tumblr.com :)

abzdudy:

I made Cookie Monster cupcakes! I know a lot of you want to make them and feel that they can’t because they may not necessarily be good at baking, but this was my first time making a cake EVER and they turned out amazing! So I’ve left a recipe. It’s for 12 cupcakes.

Ingredients for Cake:

150g self raising flour

150g butter

150g sugar (preferably caster)

3 eggs (well beaten)

2-3 tablespoons vanilla extract

Preheat oven to 160 - 180 C

1. Mix in the butter (when soft) with the 150g of sugar. Cream it with an electric whisk or spoon until it is soft and pale.

2. When it begins to look fluffy, add the egg mixture slowly with the flour. The best way to do this is to pour some into the bowl, then sift some flour over and beat the mixture. Repeat this until you have used up all the flour and egg and the dough is mixed well. 

3. Add two or three tablespoons of vanilla extract to give it its vanilla flavour. Mix again until content.

4. Pour small amount of mixture into muffin/cupcake wrappers in a cupcake tin for the oven. Do not fill more than halfway as the mixture will rise once baking begins. Baked for 15 to 20 minutes.

5. Once they are golden brown, check to see if fully baked and if they are leave to cool down.

Ingredients for Icing:

120g butter

330g icing sugar

Blue food colouring (be cautious not to use too little or the colour will come out green or turquoise instead of bright blue.)

Ziploc bag

I also used a special icing and decorating nozzle which I put into the bag for the “ice gem” looking pattern.

Two tablespoons of milk

Mini cookies (I used normal sized ones and broke them in half.)

White chocolate buttons

Chocolate chips

1. Cream the butter and icing sugar together until pale and fluffy. Do not use an electric whisk until the powder is mixed in well or the powder will go every where!

2. Add in plenty of blue colouring. Add some, then mix. Repeat until satisfied with the colour. 

3. Add in the milk so the mixture does not become thick and hard to decorate with.

4. If using an icing nozzle put into the bottom of the bag in one corner. Hold upright and pour/use a spoon to shift icing into the bag. Clip the top of the bag, and then cut a small hole in the bottom of the bag where the nossle is so only the tip of the nossle is showing.

5. Carefully not applying too much pressure, pour icing onto cake in desired fashion. Refill bag when needed, but do not apply too much pressure on the hole in bottom of bag when refilling or it will spill out.

6. Attached two white chocolate buttons to the top of the cupcake/cake as eyes. Using a tiny amount of the blue icing, attached two chocolate chips as pupils onto the white chocolate buttons.

7. Break up a cookie so it is horizontal on one side, and attach to the bottom half of the cupcake for the mouth.

VOILA! Cookie Monster cupcake! Really simple!

Please do not delete my credit as I worked really, really hard on these. My name is Alice Boyd and my blog is abzdudy.tumblr.com :)

abzdudy
abzdudy:

I made Cookie Monster cupcakes! I know a lot of you want to make them and feel that they can’t because they may not necessarily be good at baking, but this was my first time making a cake EVER and they turned out amazing! So I’ve left a recipe. It’s for 12 cupcakes.
Ingredients for Cake:
150g self raising flour
150g butter
150g sugar (preferably caster)
3 eggs (well beaten)
2-3 tablespoons vanilla extract
Preheat oven to 160 - 180 C
1. Mix in the butter (when soft) with the 150g of sugar. Cream it with an electric whisk or spoon until it is soft and pale.
2. When it begins to look fluffy, add the egg mixture slowly with the flour. The best way to do this is to pour some into the bowl, then sift some flour over and beat the mixture. Repeat this until you have used up all the flour and egg and the dough is mixed well. 
3. Add two or three tablespoons of vanilla extract to give it its vanilla flavour. Mix again until content.
4. Pour small amount of mixture into muffin/cupcake wrappers in a cupcake tin for the oven. Do not fill more than halfway as the mixture will rise once baking begins. Baked for 15 to 20 minutes.
5. Once they are golden brown, check to see if fully baked and if they are leave to cool down.
Ingredients for Icing:
120g butter
330g icing sugar
Blue food colouring (be cautious not to use too little or the colour will come out green or turquoise instead of bright blue.)
Ziploc bag
I also used a special icing and decorating nozzle which I put into the bag for the “ice gem” looking pattern.
Two tablespoons of milk
Mini cookies (I used normal sized ones and broke them in half.)
White chocolate buttons
Chocolate chips
1. Cream the butter and icing sugar together until pale and fluffy. Do not use an electric whisk until the powder is mixed in well or the powder will go every where!
2. Add in plenty of blue colouring. Add some, then mix. Repeat until satisfied with the colour. 
3. Add in the milk so the mixture does not become thick and hard to decorate with.
4. If using an icing nozzle put into the bottom of the bag in one corner. Hold upright and pour/use a spoon to shift icing into the bag. Clip the top of the bag, and then cut a small hole in the bottom of the bag where the nossle is so only the tip of the nossle is showing.
5. Carefully not applying too much pressure, pour icing onto cake in desired fashion. Refill bag when needed, but do not apply too much pressure on the hole in bottom of bag when refilling or it will spill out.
6. Attached two white chocolate buttons to the top of the cupcake/cake as eyes. Using a tiny amount of the blue icing, attached two chocolate chips as pupils onto the white chocolate buttons.
7. Break up a cookie so it is horizontal on one side, and attach to the bottom half of the cupcake for the mouth.
VOILA! Cookie Monster cupcake! Really simple!
Please do not delete my credit as I worked really, really hard on these. My name is Alice Boyd and my blog is abzdudy.tumblr.com :)

abzdudy:

I made Cookie Monster cupcakes! I know a lot of you want to make them and feel that they can’t because they may not necessarily be good at baking, but this was my first time making a cake EVER and they turned out amazing! So I’ve left a recipe. It’s for 12 cupcakes.

Ingredients for Cake:

150g self raising flour

150g butter

150g sugar (preferably caster)

3 eggs (well beaten)

2-3 tablespoons vanilla extract

Preheat oven to 160 - 180 C

1. Mix in the butter (when soft) with the 150g of sugar. Cream it with an electric whisk or spoon until it is soft and pale.

2. When it begins to look fluffy, add the egg mixture slowly with the flour. The best way to do this is to pour some into the bowl, then sift some flour over and beat the mixture. Repeat this until you have used up all the flour and egg and the dough is mixed well. 

3. Add two or three tablespoons of vanilla extract to give it its vanilla flavour. Mix again until content.

4. Pour small amount of mixture into muffin/cupcake wrappers in a cupcake tin for the oven. Do not fill more than halfway as the mixture will rise once baking begins. Baked for 15 to 20 minutes.

5. Once they are golden brown, check to see if fully baked and if they are leave to cool down.

Ingredients for Icing:

120g butter

330g icing sugar

Blue food colouring (be cautious not to use too little or the colour will come out green or turquoise instead of bright blue.)

Ziploc bag

I also used a special icing and decorating nozzle which I put into the bag for the “ice gem” looking pattern.

Two tablespoons of milk

Mini cookies (I used normal sized ones and broke them in half.)

White chocolate buttons

Chocolate chips

1. Cream the butter and icing sugar together until pale and fluffy. Do not use an electric whisk until the powder is mixed in well or the powder will go every where!

2. Add in plenty of blue colouring. Add some, then mix. Repeat until satisfied with the colour. 

3. Add in the milk so the mixture does not become thick and hard to decorate with.

4. If using an icing nozzle put into the bottom of the bag in one corner. Hold upright and pour/use a spoon to shift icing into the bag. Clip the top of the bag, and then cut a small hole in the bottom of the bag where the nossle is so only the tip of the nossle is showing.

5. Carefully not applying too much pressure, pour icing onto cake in desired fashion. Refill bag when needed, but do not apply too much pressure on the hole in bottom of bag when refilling or it will spill out.

6. Attached two white chocolate buttons to the top of the cupcake/cake as eyes. Using a tiny amount of the blue icing, attached two chocolate chips as pupils onto the white chocolate buttons.

7. Break up a cookie so it is horizontal on one side, and attach to the bottom half of the cupcake for the mouth.

VOILA! Cookie Monster cupcake! Really simple!

Please do not delete my credit as I worked really, really hard on these. My name is Alice Boyd and my blog is abzdudy.tumblr.com :)