Cookie Butter Cupcakes
What you'll need
Dawn Exceptional® Baker’s Request™ Yellow Cake Mix (00502551)
Water
Bakery Essentials™ Soybean Vegetable Oil (02505321)
White Baking Cup
Dawn Exceptional® Extra-Rich Flavor Buttercreme Style Icing Base Versatile (02437847)
Stratas IE Cake & Icing Hymo Flex Shortening (02409466)
Cookie Butter
Cargill Kosher Salt (00391251)
Bakery Essentials™ Cane 6/10X Powdered Sugar (02492784)
White tulip liners (optional)
Directions
Working Method
Mix cake according to manufacturer’s instructions. Into a conventional cupcake pan, place paper liners then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until cupcakes spring back lightly when touched. Let cool completely and depan.
In a mixing bowl, combine 10 pounds Extra-Rich Flavor Buttercreme Style Icing Base, 1 pound 4oz icing shortening, 2 pounds 11.5oz cookie butter, 3oz salt and 24 pounds powdered sugar. Mix with a paddle for 2 minutes on low speed. Add 4 pounds water and scrape down the bowl. Mix for 15-20 minutes on medium speed.
Pipe prepared buttercreme onto cupcakes and garnish with a shortbread cookie. Place prepared cupcakes into white tulip liners if desired.
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Cookie Butter Cupcakes
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