I finally got to make these cupcakes! I had been dying to try them and I finally was able to make them for my nephew's 2nd birthday!
I think they are so cute! What little kid wouldn't love to have Cookie Monster cupcakes? They were pretty easy. The only hard part was piping on the blue buttercream. I don't know if it's because the holes in the piping tip are so small or what, but it was pretty hard to squeeze the frosting onto the cupcake. I even thinned my frosting a little, because I figured it was too thick, but it was still pretty hard to squeeze the frosting through the tip? So, you might have to take a break every few cupcakes, so your hand doesn't fall off. I actually had Jake finish the cupcakes for me!! The end result is so worth it!
Cookie Monster Cupcakes
adapted from: Bird on a Cake
1 batch of your favorite cupcakes
1 batch buttercream frosting tinted blue
sky blue food coloring
Famous Amos chocolate chip cookies (they are the perfect size)
white candy melts
chocolate chips (I used Guittard, which are slightly bigger than regular)
Wilton #233 decorating tip
First, take a cupcake and cut out a mouth for Cookie Monster. Place a cookie in the mouth and pipe frosting fur all over the cupcake. Melt a few candy melts. Put a dab on the back of a chocolate chip and stick it on the flat side of a candy melt. If blue frosting fur is still soft, you can just press the "eyes" into the cupcake. If the frosting has hardened, put a dollop on the back of the candy melt and press the "eyes" into the cupcake. Repeat with remaining cupcakes. That's all there is to it!!
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
1/2 c. vegetable oil
1/2 c. buttermilk
1 tsp. vanilla extract or vanilla bean paste
Preheat oven to 350 degrees. Line 10-12 muffin cups with paper liners. In a medium bowl, whisk together the flour, baking powder and salt. In another bowl, whisk together the remaining ingredients and pour the wet into the dry. Stir just until combined. Spoon into prepared muffin cups. Bake for 17-18 minutes or until done. Yield: 10-12 cupcakes depending on how full you fill the muffin cups.
2 1/2 sticks unsalted butter, softened
pinch of salt
2 tsp. vanilla extract
2 1/2 - 3 c. powdered sugar
1 Tbl. vanilla coffee creamer or milk
Whip butter until fluffy. Add salt and vanilla and mix until combined. Gradually add powdered sugar and beat until combined. Add the creamer or milk and beat until smooth. If mixture is too thick, add a little more creamer or milk.