Like 90% of the creative content in my life, I found these beauties on pinterest. The link took me to tortillasandhoney.com(http://bit.ly/XoqJHj) who cited the original source of the recipe as Dinner, Dishes, and Desserts. The frosting recipe is modified from: http://bit.ly/1078apM
As the only thing I have in common with Martha Stewart is that we are supposedly both human beings, the cupcakes that I made look a little bit amateur, BUT THEY TASTE LIKE MIRACLES.
The cupcake itself is vanilla flavoured and super light thanks to the addition of whipped egg whites. INSIDE is a rich, big ol’ ball of walnut cookie dough. (Walnut? Yeah, it’s supposed to be chocolate chip, but lacking those, I figured I could just substitute anything else and then change the frosting to accommodate it.)
As far as how many cupcakes you’ll get out of the recipe…well…that seems to sort of vary. The recipe I used claimed to make 24 cupcakes, but I only ended up with 16. I think this may be because I sort of failed at the whole egg white thing. They deflated a bit before I folded them into the batter.
Anyways, without further ado, the recipe!
Cookie Dough Filling:
4 egg whites
1/2 cup butter, softened
1 1/4 cups sugar
1 tsp vanilla
2 1/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
Frosting (I halved this because I was short on icing sugar, but it also made me pretty scarce on frosting, so if you have the means, make the full recipe!):
1 cup butter, softened
2 3/4 cups icing sugar
2 tablespoons brown sugar (plus extra as desired for decorating)
2 tablespoons maple syrup (or two tsp maple imitation flavouring)
1/4 cup chopped walnuts
Extra cookie dough for decoration if desired
Cookie Dough Filling:
With an electric mixer or stand mixer, cream together butter and sugars until fluffy, about 2 minutes.
Add the milk and vanilla and beat until fully incorporated and smooth.
Mix in flour and salt.
Fold in walnuts.
Scoop the dough out by rounded tablespoons, and roll into a ball. (Make at least 24 balls, just in case you have that many cupcakes. Any leftover dough can be used to decorate.) Place balls on a baking sheet and place in the freezer for about an hour.
Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
In a large bowl, beat the egg whites until they form stiff peaks. Set aside. In a stand mixer, beat butter and sugar together until fluffy; about 2 minutes. Stir in vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt. In multiple additions, alternate mixing the flour mixture and the milk into the butter mixture. Once everything is incorporated, gently fold in the egg whites until fully incorporated.
Place about 1 tablespoon of batter onto the bottom of each muffin liner. Place a frozen ball of cookie dough on top of the batter. Cover with more batter. (I filled mine almost to the top of the liner.) Put any leftover dough balls back in the freezer.
Bake for about 20 minutes, until the cupcake springs back when pressed. Allow to cool completely before frosting!
Place softened butter in a large bowl and beat with an electric mixer for 30-40 seconds until whipped. Sift the icing sugar into the bowl. Beat with the mixer for 30-40 seconds. Add the brown sugar and maple syrup. Beat for 2-3 more minutes until mixture is fluffy. Stir in walnuts until just mixed (OR if you want to decorate your cupcakes nicely with a frosting bag and tips, don’t do this, or the walnuts will clog in the bag.)
Frost cupcakes in method of your choice (I used the “slap-on-with-a-knife-and-call-it-a-day” method.)
Enjoy and promise yourself you’ll have a salad tomorrow.