Stuff It!
Hey yo! So I got myself a couple new pipping tips this month. I've been wondering why my #10 tip wasn't swirling the way I see on cupcakes in the bake shops. A little internet research enlightened my I've been using the wrong size pipping tip! A #10 isn't BIG enough. So I went out and bought myself a 1M star tip and a 2D tip.I got to practice my pipping skills on a set of cupcakes for my friend Sarah's birthday.
I decided to keep things pretty simple. I made a plain yellow cupcake that I stuffed with cookie butter and topped with a white chocolate ice cream. Whoa..... What's cookie butter you ask? It's awesomeness in a jar. It's this European treat kinda like Nutella but not. I think the brand name is Speculoos but because Trader Joe's doesn't really carry brand names they call it cookie butter. It's the taste of a spiced cookie (here in Michigan we have Windmill cookies) in a jar. So delicious... so evil. I wonder if there's an oxymoron that described that oppositional relationship?
Ingredients for the filling: cookie butter, butter, powderedsugar and a little milk (not pictured).
Mmmm just the right consistency.
Just stuff it!
A larger pipping tip and coupler allows me to ice it just right!
Icing ingredients: note I used almond extract instead of vanilla.
All my little cakes lined up in rows.
Once again, my rule on garnish is that it should hint to the flavors within. Socrushed Windmill cookies it was/is!
Ta-Da!!!! I brought a few of these along with some bourbon I'd infused (with ginger, cinnamon and vanilla) to Sarah's house and we had a little mini-party full of food and laughter. It was good times.
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