Cookie Butter Cupcakes
What you'll need
Dawn Exceptional® Baker’s Request™ Yellow Cake Mix (00502551)
Water
Bakery Essentials Soybean Vegetable Oil (02505321)
Paterson Paper 2X1.25X4.5 Baking Cup (00256727)
Dawn Exceptional® Extra-Rich Flavor Buttercreme Style Icing Base Versatile (02437847)
Icing Shortening
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.
Load More Reviews
Cookie Butter Cupcakes
Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
SUBMIT RATING
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
BACK TO RECIPE
An error occurred. Please try again.
Close
 | © 2018 Dawn Food Products, Inc. Unless noted otherwise, all trademarks and other intellectual property on this site are owned by Dawn Food Products, Inc., Jackson, MI, USA |
© 2020 Dawn Food Products, Inc.
Our Insights to Your Inbox
Stay Informed
Access our industry research, consumer trends, and business tips, without leaving your inbox