Raspberry-orange Cookie-cupcakes |
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Prep Time: 0 Minutes Cook Time: 23 Minutes |
Ready In: 23 Minutes Servings: 3640 |
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Yeah, they're trippy. Psychedelic pink and orange cookie-cupcakes... Ingredients:
orange buttercream frosting |
1 pkg. (16 oz) confectioners sugar |
1/2 cup butter, softened |
3 tablespoons milk |
2-3 teaspoons orange extract |
orange dough |
2 1/2 c flour |
1 tsp baking soda |
1 tsp salt |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) jello™ cheesecake flavored instant pudding |
1 pkg (3 oz) jello™ orange flavored gelatin |
2 ( large) eggs |
1 tsp orange extract |
raspberry dough |
2 1/2 c flour |
1 tsp baking soda |
1 tsp salt |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) jello™ cheesecake flavored instant pudding |
1 pkg (3 oz) jello™ raspberry flavored gelatin |
2 ( large) eggs |
1 tsp raspberry or orange extract |
raspberry cupcake |
2 1/4 cups all purpose flour |
1 1/3 cups sugar |
3 tsp baking powder |
1 teaspoon salt |
1/2 cup butter, at room temperature |
1 cup milk |
1 teaspoon vanilla |
2 large eggs |
3 tbsp jello™ raspberry flavored gelatin |
garnish: fresh raspberries |
Directions:
1. Orange buttercream frosting:
2. Beat sugar, butter, milk and orange extract at low speed until well blended and smooth.
3. Increase speed to med-high and beat for 5-7 minutes (this makes fluffier frosting)
4. If frosting becomes too thick, beat in additional milk by teaspoonfuls until desired consistency. Set aside.
5. Cookies:
6. Preheat oven to 350 degrees.
7. Prepare orange dough and raspberry dough separately. Follow the instructions, substituting the appropriate flavor gelatin for each.
8. Sift together first 3 ingredients into a large bowl. Set aside.
9. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, then gelatin, mixing well. Add eggs and extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Remove dough and set aside.
10. Prepare second flavor dough.
11. Place both doughs side by side in a large bowl, pressing them together gently. Do not blend them together too much. Using a small (3 Tbsp) cookie scoop, scoop across the two flavors of dough to create swirl effect.
12. Drop dough into un-greased cupcake tins. Carefully press dough up and around sides to the top edge to form a cup. Set aside while preparing cupcake batter.
13. Raspberry cupcake:
14. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, milk, and vanilla. Beat for 1 minute on medium speed. Scrape sides of bowl as necessary.
15. Add eggs then gelatin. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 2 minutes until well mixed.
16. Spoon batter into cookie dough lined cupcake pans, filling 1/2 to 2/3 full.
17. Bake at 350 degrees for 20-23 minutes, or until toothpick inserted in center of one cupcake comes out clean.
18. Cool 15-20 minutes in pan. If needed, run a sharp knife around the edges of the cupcakes to loosen from the pan. Carefully remove cupcakes and set aside to cool.
19. When completely cooled, pipe or spread frosting on each cookie-cupcake. Garnish with fresh raspberry, if desired.
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