Happy New Years Eve! And a New Frosting Recipe

In case you haven’t noticed, I haven’t made many cupcakes recently. I don’t know if I just got burnt out or what, but I’ve been making more bars and cookies recently. Bars are especially low maintenance which makes them so much easier to make than cupcakes. But cupcakes will always hold a special place in my heart. And I’ll continue to make them.

I actually made these cupcakes earlier in the year for a weekend getaway to a friend’s family lake house. I thought these photos with the sprinkles were perfectly festive for New Years Eve! Hubby and I are off ringing in the new year in Las Vegas with a big group of friends!

Since it’s our first trip to Vegas, I’m sure we’ll have a bunch of fun and plenty of stories to share when we get home. But for now, lets talk more about cupcakes. For these cupcakes, I used a classic chocolate cupcake recipe but I decided to try a new frosting recipe.

I used the new neon colored cupcake liners that have been in the grocery store this year. I love them because in general, the Wilton cupcake liners that come in a bag at stores like Michaels are cute, but they always seem to be a bit off in size. The cupcake liners that I order online are great – vibrant colors and the perfect size – but they’re a bit pricey. By default, I mostly use the classic pastel colored liners that come in the round plastic container, but recently, they’ve had these neon colored ones that are great. I can’t get enough of them!

This frosting has a great bakery-frosting flavor. It’s very sweet and everyone really enjoyed it. It had a decent amount of stiffness that was perfect for piping onto cupcakes as well. I will definitely be making this frosting again.

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Dawn's Buttercream

Ingredients:

1 cup Crisco
1 pound powdered sugar
1 teaspoon almond extract
2 tablespoons water
2 tablespoons meringue powder

Directions:

Cream shortening, water and flavoring.

Add powdered sugar and meringue powder. Mix until blended.

Add additional water until you reach the desired consistency. If you want really white icing be sure to use a clear extract. Vanilla extract will make the icing off white.

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20 Responses to “Cookie Dough Brownies”

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    1
    stephchows — December 7, 2009 at 4:34 pm

    this is such a fantastic idea!! I would make cookie dough batter with my friends in middle school… leave out the eggs, and just eat it with a spoon LOL so good!

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    nutmegnanny — December 7, 2009 at 4:52 pm

    This looks awesome! Since I’m a huge fan of cookie dough I know I will love this recipe 🙂

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    Lauren — December 7, 2009 at 7:12 pm

    Ha – my husband loves the dough more than the cookie as well. I starred these – DEFINITELY making them soon.

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    We Are Not Martha — December 7, 2009 at 8:06 pm

    Oooh these look delicious!! And combine the best of 2 worlds 🙂

    Sues

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    laurasrecipecollection — December 8, 2009 at 12:17 am

    holy cow! cookie dough + brownie? I think I’m in heaven

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    Justin — December 8, 2009 at 4:21 am

    what a cool idea for the cookie dough layer. i used to make raw cookie dough (with egg beaters) and keep it in the freezer just for snacking

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    oneordinaryday — December 8, 2009 at 1:51 pm

    Yum. I made a similar recipe but I put a thin chocolate ganache on top. It’s one of the best recipes I’ve posted, but I’m a sucker for that raw dough.

    I think I might have to agree with your bro and hubby. I love chocolate chip cookies, but it’s the dough that makes me weak in the knees! This recipe is right up my alley.

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    Jelli Bean — December 8, 2009 at 3:43 pm

    These look great! I also let my husband lick the beaters, but occasionally I slink behind the counter beside the sink and keep all the batter for myself. He’s usually too involved with TV to even notice.

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    Ingrid — December 10, 2009 at 6:33 pm

    LOL, oh my gosh! I just noticed this had a anti-Weight Watchers label. How funny!

    Those look insanely good!!Thanks for sharing the recipe!
    ~ingrid

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    e — December 11, 2009 at 12:42 pm

    My high school made cookie dough covered brownies back in the day. They had a cult following and always sold out before the last lunch period. I never understood why you needed the brownie when a spoon works just fine.

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    laquillen — December 11, 2009 at 2:32 pm

    Oh man. So sinful. Reminds me of the Ben & Jerry’s Ice Cream “Half Baked. Half brownie, half cookie dough. I can’t say no to that stuff.

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    whatwelovemost — December 11, 2009 at 2:55 pm

    Yummmm!! Oh my goodnessIsao adore cookie dough… This combination is beautiful!

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    Peggy — December 13, 2009 at 11:46 am

    sounds delicious!

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    Miss Yunks — December 15, 2009 at 5:30 pm

    these brownies looked so good I tried to make them myself! I love cookie dough AND brownies – perfect combo! Yours look much better of course. Here are mine: http://foodiesatworkdotcom.blogspot.com/2009/12/cookie-dough-brownies.html

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    Liesl — December 15, 2009 at 6:01 pm

    YUM! These sound great!

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    A & W — December 30, 2009 at 8:53 am

    AHHHH these look amaaazzzinnngggg. A little late in finding these but yeah I’m gonna need to make them.
    -Whitney

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    A & W — December 30, 2009 at 8:53 am

    AHHHH these look amaaazzzinnngggg. A little late in finding these but yeah I’m gonna need to make them.
    -Whitney

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    bcallegra — January 11, 2010 at 12:27 am

    I just made these and they got rave reviews at work! Definitely a keeper – thanks, as always, for sharing a great recipe and photos!

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    Jade — April 15, 2010 at 6:27 pm

    The best of both worlds!! These look awesome.

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    PIYALI CHATTERJEE — October 19, 2016 at 12:20 am

    AWESOME,,,,,,,,,,,,Thank you.

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