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Name: Cupcake Cookie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 1 cup Plain flour; 3/4 teaspoon Baking powder; 1/4 teaspoon Salt; 1/2 cup Sugar; 1 lemon zest; 1/4 cup Unsalted butter room temperature; 1/2 Egg; 1 tablespoon Milk; 3/4 teaspoon Vanilla essence; 125 grams Butter softened; 1 cup Icing sugar

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INGREDIENTS

1 cup Plain flour
3/4 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Sugar
1 lemon ; zest
1/4 cup Unsalted butter ; room temperature
1/2 Egg
1 tablespoon Milk
3/4 teaspoon Vanilla essence
125 grams Butter ; softened
1 cup Icing sugar

INSTRUCTIONS

Method:

1. Preheat oven 200 C

2. Spray 12-hole patty tin with cooking oil.

3. Metal bowl 1 - whisk together flour, baking powder, salt.

4. Metal bowl 2 - mix sugar and zest with fingertips until combined.

5. Large glass bowl - beat butter and lemon sugar and beat until fluffy.

6. In measuring jug - beat egg, milk and vanilla essence.

7. Add egg mixture to butter mixture and mix until well combined.

8. On low speed, gradually add flour and mix until just combined.

9. Use a tablespoon measure (level) to scoop dough and roll into balls. Place one ball into each cup of patty tin.

10. Bake in preheated oven 10-12 minutes.

11. Allow cookie cups to cool for about 2 minutes. Gently press a teaspoon measuring spoon into each cookie cup to created a small indentation.

12. Let cookies cool for 5 minutes in pan before removing to finish cooling on rack.

13. Once cool, spread or pipe with frosting.

Frosting:

14. Using an electric mixer, beat butter until light and fluffy.

15. Add sugar and beat until fluffy.

16. Beat in strawberry jam.

17. Place frosting in sandwich size zip lock bag, snip corner off and pipe frosting onto cookie cupcake.

NOTES

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Cupcake Cookie

1 cup Plain flour
3/4 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Sugar
1 lemon zest
1/4 cup Unsalted butter room temperature
1/2 Egg
1 tablespoon Milk
3/4 teaspoon Vanilla essence
125 grams Butter softened
1 cup Icing sugar

Method:
1. Preheat oven 200 C
2. Spray 12-hole patty tin with cooking oil.
3. Metal bowl 1 - whisk together flour, baking powder, salt.
4. Metal bowl 2 - mix sugar and zest with fingertips until combined.
5. Large glass bowl - beat butter and lemon sugar and beat until fluffy.
6. In measuring jug - beat egg, milk and vanilla essence.
7. Add egg mixture to butter mixture and mix until well combined.
8. On low speed, gradually add flour and mix until just combined.
9. Use a tablespoon measure (level) to scoop dough and roll into balls. Place one ball into each cup of patty tin.
10. Bake in preheated oven 10-12 minutes.
11. Allow cookie cups to cool for about 2 minutes. Gently press a teaspoon measuring spoon into each cookie cup to created a small indentation. 
12. Let cookies cool for 5 minutes in pan before removing to finish cooling on rack.
13. Once cool, spread or pipe with frosting.
Frosting:
14. Using an electric mixer, beat butter until light and fluffy.
15. Add sugar and beat until fluffy.
16. Beat in strawberry jam.
17. Place frosting in sandwich size zip lock bag, snip corner off and pipe frosting onto cookie cupcake.

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Nutrition

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Serving Size: 1 Serving (393g)
Recipe Makes: 2 Servings

Calories: 1338
Calories from Fat: 676 (51%)

Amt Per Serving		% DV

	Total Fat 75.1g	100 %
	Saturated Fat 47.1g	236 %
	Monounsaturated Fat 19.3g
	Polyunsanturated Fat 3.1g
Cholesterol 197.4mg		61 %
Sodium 14355.2mg		495 %
Potassium 228.8mg		6 %
Total Carbohydrate 165.2g		49 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 161g
Protein 8.9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1338

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